Practice 1: Prepare materials: Wash the chicken inside and outside. Rub salt inside and outside and let stand for 20 minutes. Use about three or four teaspoons of salt outside, sprinkle a teaspoon of salt on your stomach and shake it. Note: this steamed chicken doesn't have any other seasoning, and the salt inside and outside is its taste. Friends who like salty food can put more salt. Most of the salt is left in the skin and the chicken skin is not eaten, so even if there is more salt, the chicken will not be too salty. Practice: dish the chicken and steam it in the pot. According to the size of the chicken, steam 15-20 minutes. This time is very important. A short chicken is old. It takes several times to find the pattern. After cooking, put the chicken oil in a small bowl and don't throw it away. Cantonese people actually dip chicken in this chicken oil. If it is too greasy, it can also be used for cooking. Tear off the chicken skin, shred or serve the whole chicken on the table (pay attention to hot hands). Method 2 raw materials: 1 chicken (about 800g), 2 slices of ginger, 2 onions,10g of Jiang Mo, 50g of shredded onion, 30g of Shaoxing wine, a little sesame oil, 50g of peanut oil and10g of refined salt. Method: firstly, wipe the chicken body and chicken cavity with refined salt, then pour Shao wine into the chicken cavity and shake it evenly, then add ginger and onion strips, steam them in a cage, take them out, cut them into pieces and put them on a plate, and then build a chicken shape. Add oil to the wok. When the oil is boiled, pour the boiled oil on the shredded chicken noodles with a spatula, saute the shredded ginger and onion, add sesame oil and mix well. As an accompaniment. Method 3 raw materials: Wenchang chicken 1 (about 1500g). Ingredients: 50g old salt (/kloc-crude salt over 0/0 years old), 25g chicken powder, 25g monosodium glutamate, 5g pepper and 5g sugar. Production method: (1) Primary processing of chicken (same as above), air drying. Stir-fry the old salt, crush it, mix it with chicken powder, monosodium glutamate, pepper and sugar, wipe the chicken cavity and body evenly, and marinate for about half an hour. (2) Put the chicken in a small bamboo cage with a round dish (used to deliver the juice) under the cage. (3) Put the bamboo cage together with the round dish into a steamer for half an hour. (4) When serving, cut the chicken into large pieces and pour the original juice. If possible, you can heat the chicken under the plate with an alcohol stove, and the effect is better. Practice 4 Hainan people can't have a banquet without chickens, so there is another interpretation of the practice of chickens. Not only local boiled Wenchang chicken (also called Hainan white-cut chicken or white-cut chicken), but also imported innovative steamed Wenchang chicken (Hainan local chicken). Features: Steamed chicken skin is smooth, original and fragrant. Hainan's simple approach is as follows: main ingredients: an authentic Wenchang chicken; Ingredients: monosodium glutamate and a little salt, sesame oil (according to the weight of the original chicken). Process: 1. Draw blood from chickens, remove hair and clean internal organs. 2. Spread the prepared ingredients evenly on the whole body of the chicken. 3. After curing for a period of time, steam the whole chicken in a steamer for about 25 minutes (the waiting time depends on the size of the chicken and the strength of the steam). 4. finally, cut into pieces and put them on a plate (as shown above), and then mix with steamed raw juice, or pour or assist.