Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, auntie's steamed chicken. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Great recipe for Auntie's Steamed Chicken. I wanted something succulent that would fall off the bone. I heard you could just throw a whole chicken into your slow cooker / multicooker.
Auntie's Steamed Chicken is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Auntie's Steamed Chicken is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook auntie's steamed chicken using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Auntie's Steamed Chicken:
- Prepare 1 small whole chicken (preferably free range and corn fed)
- Get 1.5 L vegetable or chicken stock
- Prepare 3 medium carrots
- Make ready 2 medium white onions
- Prepare 3 cloves garlic
- Make ready A few cabbage leaves (optional)
- Prepare 1 green or red pepper (optional)
- Prepare A few birds eye chillis
- Take 1 glass good dry white wine
- Get to taste Salt and pepper
- Get Half a lemon, peeled
- Prepare Oregano or majoram
- Take 1 tablespoon olive oil
Auntie Lucy's Yam Cake, Auntie Rose's Pei Tan Chok (Century Egg Porridge), Auntie Rose's Marinade the chicken. Toss chicken in soy sauce, Chinese wine, sesame oil, and water in a Bring steamer to a simmer according to manufacturer's instructions. Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish. These dumplings are just about as good as they get.
Steps to make Auntie's Steamed Chicken:
- It's important in this method to keep the chicken off the base of the pot, so line the base with a generous collection of vegetables. We used sliced carrots, onions, garlic and peppers with a few cabbage leaves thrown in for good measure - but any vegetables you have to hand will do.
- Stuff your chicken with half a peeled onion, half a lemon, a chilli (or two) and some garlic. Dry the outside of the chicken thoroughly and liberally season with salt.
- Tuck the legs into the flaps of skin protruding from the rear to keep the bird neat and ensure it fits inside your pot. We used a cabbage leaf to help keep the smaller items secure inside.
- Now you're ready to add stock, more seasoning and a glass of white wine. Start the chicken on "Stew" function, or medium heat if you're using a slow cooker.
- Be sure to check liquid levels regularly, topping up with boiling water if they drop too low. Baste the chicken with the broth from time to time. After 90 minutes, carefully remove the chicken from the pot - beware, the bird's flesh will be so succulent it'll just fall off the bone so use tongs or a wide fish slice to pick up the chicken.
- Serve with rice or roasted potatoes and vegetables.
- Tip: once you're done you'll be left with the dense, delicious juices the chicken has been cooking in. This broth can be strained, chilled and used as stock for your next delicious meal.
As you bite into the dough that has become the perfect combination of chewy and crunching the juices that were sealed inside finally get. Rose's recipe rolodex is a thing of beauty. From cornbread dressing to deviled eggs, Auntie Rose has perfected it all. On special occasions, or when I've buttered her up just enough, I can sneak a recipe or two out of the vault. Today, I'm sharing one of my absolute favorite Auntie Rose specialties: Southern Baked Chicken.
So that’s going to wrap this up for this exceptional food auntie's steamed chicken recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
