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Imperial concubine chicken is like plain-cut chicken. The skin is smooth and the meat is tender, so it is very delicious. It’s actually not that difficult to keep your skin smooth.
On the other hand, I believe everyone pays great attention to cooking poultry. For example, chicken must be cooked thoroughly before it can be eaten safely. The commonly used test method is to use chopsticks or bamboo skewers to insert into the thickest part of the meat, such as a chicken leg. There must be no blood flowing out. It turns out that this method is not 100% reliable. Please see the sharing of tips under the recipe. If you have any experience in cooking chicken, you might as well share it.
The method is simple and easy. Steam the chicken until thoroughly cooked and then immerse it in the cooked and frozen juice. This eliminates the need to soak the chicken in ice water.
The chicken skin is also smooth, so you don’t have to worry about the chicken being undercooked, so you can eat with peace of mind.
category: chicken, steamed
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 2 to 3 people
The master taught me that you can immediately put the cooked chicken into a plate of ice water to cool down, and the chicken skin will become slippery. However, you must first prepare a plate of ice water and add ice. To make this imperial concubine chicken dish, you need to soak the chicken in the sauce. Since it is convenient, you can save the step of soaking it in ice water and still achieve the smooth skin effect. It’s a lazy step into Christine’s simple approach.
On the other hand, I believe everyone pays great attention to cooking poultry. For example, chicken must be cooked thoroughly before it can be eaten safely. The commonly used test method is to use chopsticks or bamboo skewers to insert into the thickest part of the meat, such as a chicken leg. There must be no blood flowing out. It turns out that this method is not 100% reliable. Please see the sharing of tips under the recipe. If you have any experience in cooking chicken, you might as well share it.
The method is simple and easy. Steam the chicken until thoroughly cooked and then immerse it in the cooked and frozen juice. This eliminates the need to soak the chicken in ice water.
The chicken skin is also smooth, so you don’t have to worry about the chicken being undercooked, so you can eat with peace of mind.
Imperial Chicken Recipe
Christine@Easy Recipescategory: chicken, steamed
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 2 to 3 people
Material:
- 2 chicken legs (about 700g) or ½ chicken
- 3 to 4 slices of ginger
- 1 green onion
- 15g dried shrimps
- Ginger and onion paste (add ginger paste and green onion in hot oil) as a side dish
- 1 liter of water
- 2 tbsp light soy sauce (soy sauce)
- 2 tsp dark soy sauce
- 1 sprig of cinnamon (cassia bark)
- 2 pieces bay leaves
- 2 star anise
- 4 slices of ginger
- 1 slice tangerine peel
- 2 slices of licorice
- 2 teaspoons salt
- 2 tbsp Shaoxing wine
practice:
- Soak the dried shrimps in water until soft. Drain. Fry in a white wok (without dripping oil) until fragrant. spare.
- Pour all the sauce ingredients (except Shaoxing wine) into a pot, add dried shrimps, bring to a boil over medium-high heat, then turn to medium-low heat and cook for 15 minutes. Bring out the flavor in all ingredients. After cooling, add Shaoxing wine, place in refrigerator (fridge), and refrigerate for 3 hours until frozen.
- Place the chicken legs on top of the ginger and green onions. Place in a wok and steam over water for about 15 minutes, or until cooked through (I inserted a thermometer into the thickest part of the meat and it reached 75C/165F). Immediately transfer to the chilled juice. Soak for 3 hours to allow the chicken to absorb the flavor of the juice and serve. Cut into pieces and serve on a plate.
Kind tips:
- according toHong Kong Food Safety Directiveschicken should be cooked to 75C/165F. (Australian government instructionsThen cook it to 74C) and the harmful bacteria (if any) in the chicken will be killed. Traditionally, just insert chopsticks into the thickest part of the meat. If no blood comes out, it means it is done. This method turned out not to be completely reliable. The temperature that can kill germs is much higher. The most reliable method is to use a thermometer and insert it into the thickest part of the meat to measure. When cooked to this temperature, the chicken is still tender and tender.
- Soaking the chicken in the chilled sauce will prevent the chicken from overcooking and absorb as much of the aroma and flavor of the sauce as possible. If you don’t need to steam the chicken, you can directly put the chicken into the sauce where it is cooked until the flavor is released, or cook it until it is cooked through.
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