Yunnan steamed chicken
material
500g of clean chicken, 40g of cooked ham, 40g of winter bamboo shoots and 40g of water-soaked mushrooms, 25g of yellow rice wine, 25g of scallion, 3g of ginger slices15g, 3g of refined salt, 5g of monosodium glutamate1.5g and 750g of clear soup.
working methods
1. Cut ham, winter bamboo shoots and mushrooms into strips. Cut the chicken into pieces.
2. Blanch the chicken pieces in the boiling water pot, remove them and wash them.
3. Put the chicken pieces into a steamer, and add yellow wine, refined salt and clear soup.
4. Add ham, mushrooms, winter bamboo shoots, onion segments and ginger slices, cover and seal, steam in a steamer, take out, and remove onion segments and ginger slices.
skill
trait
Original flavor, fresh soup, mellow and delicious.
Operation prompt
Steamed chicken pieces should be steamed to 1 ~ 2 hours with high fire.