Homemade Steamed Chicken with Tsoke

Tuberose is slightly cold in nature, with a bitter taste, possessing detoxifying and diuretic effects. It can treat swellings, sores, palpitations, edema, lung heat coughs, shortness of breath, urinary problems, etc. It also contains more vitamin B1 and vitamin B2, maintaining normal bodily functions, enhancing intestinal peristalsis, increasing appetite, and promoting good digestion. It is ideal for preventing and treating constipation. Today, I used tuberose with a whole chicken to steam it! Still using the brand's steamer oven. I used low-temperature steam at 100 degrees for 30 minutes!The process was very convenient! IngredientsMain ingredients

　　Half a whole chicken, two tuberose bulbs, a little salad oil, Salt-baked chicken powder, 2 spoons of cooking wine, a little sesame oil, 2 spoons of fresh soy sauce,

A piece of red chili pepper, three ginger slices, some fine green onions 1. Rinse the half whole chicken and pat it dry. 2. Cut it into small pieces.3. Marinate the chicken in the meat with cooking wine and salt-baked chicken powder for 2 hours. 4. Wash and peel the tuberose bulbs, then cut them into thin slices.5. Lay out the tuberose slices at the bottom of a dish. 6. Place the marinated chicken pieces on top of the tuberose slices, adding ginger slices and green onion knots.7. Fill the water tank with purified water in the steamer oven. 8. Insert the water tank back into the steamer oven.

9. Use your smartphone to set low-temperature steam at 100 degrees for 30 minutes; it usually takes 20-25 minutes, so I added an extra 5 minutes because of the whole chicken.

10. The steamer oven starts working.

11. When done, a beeping sound will remind you.

12. Remove the green onion knots and ginger slices after cooking.13. Add an appropriate amount of fresh soy sauce or light soy sauce. 14. Sprinkle with chopped green onions and red pepper strips.

15. Heat a little salad oil and sesame oil in a small pot, then stir-fry the chopped green onions until fragrant.

16. Here is the finished dish!

17. Tip: If you don't want it too oily, skip adding the hot oil.

You can eat it right after steaming, dipping it in soy sauce directly!

Put the water tank back into the steamer oven.

Operate the low-temperature steam on your phone, set to 100 degrees for 30 minutes; usually it takes 20-25 minutes, as my chicken was a free-range one, so I added an extra 5 minutes.

The steamer oven begins its operation.

An alarm sounds when the time is up.

After removing, take out the and ginger slices.

Add an appropriate amount of soy sauce or dark soy sauce

Sprinkle with chopped green onions and red pepper circles

Heat a little salad oil and sesame oil in a small pot, sauté the green onions until fragrant.

Final dish photo.

Tip: If you don't want it to be too oily, skip the step of adding hot oil. It can be eaten right after steaming; just dip it in soy sauce.