The practice of dry steaming whole chicken, how to do dry steaming whole chicken

Preparation materials: chicken 1 piece, one piece of ginger, two shovels of Shaoxing wine, white pepper, 10- 15 pieces, 4 teaspoons of salt and 1 tablespoon of light soy sauce.

Production steps:

1, to make dry steamed chicken, you must chop it into large pieces. The chicken itself will shrink, and if it is too small, the aroma will be scattered. Drain the chicken pieces or dry them with kitchen paper towels.

2, pour oil in the pot, preferably rapeseed oil. You don't need much oil, because the oil content under the chicken skin is higher.

3, just into the pot fire, stir-fry until the chicken skin shrinks like this, turn to a small fire, put ginger and sprinkle salt.

4. Stir-fry for a few minutes on low heat. If the blood is basically dry, sprinkle some pepper.

5. Chicken will produce water continuously during frying, and the soy sauce of Chili wine must be put in the case of steaming.

6, change the fire, pour Shao wine+soy sauce.

7, stir fry evenly, remove the chicken and prepare to steam.

8. After preheating the steam oven to 100 degree, start steaming. Open flame means waiting for the water to boil before entering the pot. Wait until 1 hour, taste it to see if it is soft enough, and then decide whether to extend the time according to your taste preference.

9, 1 hour will be out of the pot.