Steamed local chicken with wild rice
Overview
Wild rice is slightly cold in nature and bitter in taste. It has the effects of detoxification and diuresis, anti-cancer and anti-cancer, dissipating heat and resolving knots, strengthening the heart and moistening the lungs. It can treat lumps, sores, palpitations, palpitation, edema, lung-heat cough, shortness of breath, difficulty in urination and other symptoms. Moreover, it contains vitamin B1 and more vitamin B2, which can maintain the normal functions of the body, enhance gastrointestinal motility, increase appetite, maintain good digestion, and is best for preventing and treating constipation. I steamed it with wild chicken today! I still used the UKOEO steam oven, which used low-temperature steam and steamed it at 100 degrees for 25 minutes! It feels very convenient to use!
Tags
Ingredients
Steps
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Wash and drain half a native chicken
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Cut into small pieces
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Add some cooking wine and salt-baked chicken powder to the chicken and marinate for 2 hours
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Wash, peel and cut into thin slices
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Spread the tangerine slices flatly on the bottom of the plate
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Place the marinated chicken pieces on the wild rice slices, top with the ginger slices and scallion knots
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Fill the water tank of the steamer with pure water
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Put the water tank back into the steam oven
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Use your mobile phone to operate the low-temperature steam and set it to 100 degrees for 30 minutes. It usually only takes 20-25 minutes. Mine is native chicken, so I added 5 minutes
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The steam oven starts working
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When the time is up, the buzzer will sound
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After taking it out, remove the onion knots and ginger slices
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Add appropriate amount of soy sauce
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Sprinkle with chopped green onion and red pepper rings
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Heat a little salad oil and sesame oil in a small pot, sauté the chopped green onions until fragrant