How to make dry steamed chicken?

I believe many people like to eat dry-steamed chicken, but not everyone knows how to make it. So if you are interested in this food, you can make it by following the detailed steps below.

Method 1:

Main ingredient: 1 chick

Methods/Steps

1 Clean the chicken from inside to outside, and rinse it several times until there is no blood. Use a clean towel to absorb the moisture inside and outside the chicken, mix the salt, MSG and chicken powder together, and apply them evenly inside and outside the chicken to allow it to be fully absorbed.

2 Place the processed chicken on a plate with bamboo strips, steam it in a steamer over high heat for 25 minutes until cooked through, take it out, drain the water, cut it into pieces and place them neatly in a container.

3 You can drizzle a little oil or add a little broth, or light an open fire after serving and wait until the soup is heated through before eating.

Precautions

Choose chicks that have not laid eggs yet. The chicken should not be too big or too small, between 1 kg and 1.5 kg.

When steaming, a lot of juice will flow out of the chicken, which is the essence. You can keep it and pour it over the chicken together with a little broth and serve it heated.

When using a towel to absorb the moisture of the chicken after initial processing, moisture may seep out again just after absorbing the moisture. You should patiently leave the dried chicken for a while and then continue to absorb the moisture. Generally, after two or three times, there will be no obvious moisture seepage. Doing this will completely absorb the moisture and remove the fishy smell. Don't be impatient and just absorb it once and then steam it hastily.

Method 2:

Main ingredients: 1000g hen

Seasoning: 5g cinnamon, 25g green onion, 25g ginger, 15g vinegar, 5g star anise, 10g salt, 5g peppercorns, as needed

Preparation method

1. Chop off the head, claws, and wing tips of the hen, open the back, remove the internal organs and clean them, rub the skin of the chicken evenly with refined salt, and sprinkle refined salt into the cavity to marinate;

2. Wrap fennel, peppercorns, and cinnamon tightly with cloth, put them into the chicken cavity together with scallion segments and ginger pieces, and steam them over high heat until they are soft;

3. Remove the fennel, ginger and other ingredients;

4. Let the chicken cool, remove the bones, and cut into 5 cm long and 1 cm wide strips. Arrange on a plate.