Steamed Chicken with Luohan Bamboo Shoots

Overview

How to cook Steamed Chicken with Luohan Bamboo Shoots at home

Tags

• cold dishes
• chinese banquet
• lunch
• chives
• ginger powder
• light soy sauce
• mangosteen
• onion festival
• rice wine
• scallions
• three yellow chicken
• turmeric powder
• ginger slices
• peppercorns
• salt
• sesame oil

Ingredients

Steps

1. 1 Ingredients collection.

   

2. 2 Take half a three-yellow chicken, cut off the chicken's feet, cut off the nails, remove the chicken butt, clean all the internal organs and other debris in the chicken belly, and rinse with clean water until there is no blood.

   

3. 3 Put the cleaned three-yellow chicken into a basin, add 4 grams of salt, 15 grams of cooking wine, ginger slices and green onion segments, 20 peppercorns, and half a teaspoon of turmeric powder. (The three-yellow chicken used by Zerui’s mother today is the kind you can buy in the market. If it is a native chicken or a high-quality stupid chicken, the peppercorns and turmeric powder can be omitted)

   

4. 4 Dip the scallion knots in the seasoning and rub the three-yellow chicken inside and out, even under the chicken wings. After rubbing, marinate for more than 2 hours.

   

5. 5 Wash the luohan bamboo shoots and cut them diagonally into oblique sections.

   

6. 6 Place the sliced luohan bamboo shoots on a plate.

   

7. 7 Rinse the salted three-yellow chicken with water (firstly, because some blood will come out during pickling, and secondly, to wash away the uneven salt and residue on the skin). Drain the water and place it on the Luohan bamboo shoots, and steam it in a steamer.

   

8. 8 After the water boils, steam over high heat for about 15 minutes. (Half chicken is about 700 grams. Steam it over high heat for 15 minutes. The skin will be smooth and the meat will be tender. If you like a softer texture, steam it for a few more minutes. You can also adjust the steaming time appropriately according to the size of the chicken)

   

9. 9 Take out the steamed three-yellow chicken and discard the ginger slices. Pour out the steamed soup and reserve it.

   

10. 10 Now make a bowl of dipping sauce, mince the chives and ginger separately.

    

11. 11 Put the chopped green onion and ginger into a bowl, add light soy sauce and sesame oil, add the steamed chicken soup and mix well to form a dipping sauce.

    

12. 12 Slightly cooled chicken and cut into pieces.

    

13. 13 Plate and serve with dipping sauce.