Which chicken is better for steaming chicken? Is it better to steam chicken with a rooster or a hen?

As we all know, chicken is a common meat food. It has various cooking methods, delicious taste, high nutritional value, and is deeply loved by people. Many people have a lighter taste and will steam the chicken to eat, especially in Guangdong. So is it better to use a rooster or a hen to steam the chicken? Let's take a closer look!

What kind of chicken is better for steaming chicken

It is best to use Ma chicken from Qingyuan.

There are two things to note when steaming chicken. First, you need to choose the right breed of chicken. In Guangdong, we usually use Qingyuan Ma chickens that have been raised for a period of time. The chicken should not be too big, usually about 3 jin. Rural chickens are the most fragrant, but you should also choose chickens that have not been raised for too long, otherwise they will get stuck in your teeth (too old). The second thing is to marinate. The chicken should be marinated and then wrapped with starch to lock in moisture before steaming. The moisture will not be lost, so the steamed chicken will taste more tender and smooth.

Is it better to use a hen or a rooster when steaming chicken?

If you want to make steamed chicken tender and delicious, you should also be particular about the type of chicken you choose. If you want it to be tender when steamed, you cannot choose an old chicken. Choose a young hen with a red comb that has not yet started laying eggs. The steamed chicken will be tender, fragrant and not dry.

There are many ways to eat chicken, and steamed chicken has the strongest flavor. This is because the cooking method of "steaming" is different from some other methods of boiling or stewing. "Steaming" can concentrate all the flavors of the ingredients in the ingredients, and the original flavor of the ingredients will not be lost, so it tastes better.

How to make steamed chicken

Main ingredients: one Qingyuan chicken (about 3 pounds)

Ingredients: ginger, chives

Seasoning: Salt-baked chicken powder, salt

Production steps:

① Kill and clean the fresh chicken, then drain the moisture on the surface of the chicken and set aside.

② Put the chicken in a large plate, then rub the inside and outside of the chicken with salt-baked chicken powder and a little salt. Then "massage" the chicken for 10 minutes to allow the chicken to better absorb the flavor. Put ginger slices and green onions into the chicken cavity and set aside to marinate for 30 minutes.

③ Boil the water in the steamer, then put the chicken into the steamer and steam it on high heat for 25 minutes. After steaming, take out and cut into pieces and place on a plate, then pour the juice that flows out during steaming on the surface of the chicken. The steamed chicken is ready.

Tips:

① Do not steam the chicken for too long, otherwise the chicken will not be tender and smooth.

②The method of steaming chicken is a bit like the Guangdong method of boiled chicken, but the taste of steamed chicken is better than that of boiled chicken. The finished steamed chicken can also be eaten with minced ginger and scallions, which will taste even better.

③ Don’t choose a chicken that is too big. The meat of a big chicken will not be tender enough when steamed, and it will also be difficult to steam through.