After serving the sticky sweet potato glutinous rice cakes, Lin Xiaoxiao next made a hard dish.

There happened to be freshly slaughtered local chickens in the food hall that had just been shipped today, and they all said that the opportunity could not be lost, so Lin Xiaoxiao wanted to use this very fresh local chicken to make a yam steamed chicken for Jian's mother.

Steamed chicken with yam, also known as steamed chicken from Huaishan. All you need is a whole chicken, a few pieces of yam and some spices to make this mellow dish. Because the dish is steamed, the original flavor of the chicken can be preserved as much as possible. Make the chicken not only tender to eat, but also delicious to eat.

Of course, the operation steps of this yam steamed chicken are really not difficult, but it still takes some effort to make it authentic and delicious.

In order to make the operation more convenient, Lin Xiaoxiao still prepared the seasonings that may be used and the main ingredients before all the operations in advance.

The local chicken that has just been slaughtered is indispensable, and in addition, Lin Xiaoxiao prepared a full pound of iron rod yam.

Iron stick yam is one of the more common yam species among all yam species. There are many kinds of yams in the restaurant, and Lin Xiaoxiao chose this one for her own reasons.

The biggest feature of the iron stick yam can be said to be the tenderness of the taste. The iron stick yam is slender, and there are not many root knots in the yam meat, which is why the taste will be very tender and melt in the mouth. Its meat is delicate and rich in a variety of trace elements, which can be said to be the best choice for making yam steamed chicken. One of the major characteristics of local chicken is that the meat is smooth and smooth, and the combination with this delicate iron stick yam can be said to complement each other.

After choosing the yam, the next step is to prepare some seasonings. Because the taste of chicken and yam is relatively light, it is necessary to be careful about the choice of various ingredients. Only when the choice of ingredients is right enough can the dish taste the most delicious.

Lin Xiaoxiao first took out bean paste. As one of the concoction products, Lin Xiaoxiao also worked the choice of this bean paste, she did not directly choose the bean paste whose main ingredients are all soybeans, but chose the bean paste made by the combination of soybeans, broad beans, chili oil and sesame oil. The characteristic of this bean paste is that the taste is strong enough and mellow enough to leave a fragrant taste in the mouth. Whether eaten alone or used as a condiment, it can be said to be the best choice.

Except for the most important bean paste, the rest of the condiments can be said to be commonplace.

Salt is essential, the rest is a little chicken powder, a little cooking wine, and in addition to some starch and an appropriate amount of green onions, ginger, and garlic. In the end, Lin Xiaoxiao put peppercorns on a small plate, and the seasonings were ready.

Now that the seasoning and ingredients are ready, the most important part of the production process begins. Steamed yam chicken is not difficult, but Lin Xiaoxiao still has no slackness.

What she knows is that if you want to make a taste that can really move people's hearts, then you must have a rigorous attitude.

Because the name of the dish is yam steamed chicken, then in a dish, this freshly slaughtered local chicken must be the main force. Lin Xiaoxiao's first ingredient to deal with was also this whole local chicken.

The chickens had already been processed before, and the internal organs had been cleaned at the same time. Lin Xiaoxiao will be the local chicken again

After washing under the running water of the faucet, the chicken is cut into chicken pieces of similar size with a very sharp chopping knife. Although the meat of the local chicken is not much, it is very strong. The meat is tightly connected to the bones, and it is firm and strong.

Now that Lin Xiaoxiao has finished processing the local chicken, she immediately processed the rest of the ingredients that will be used in the next production process. She washed the ginger and garlic together and smashed it into pieces with the back of a kitchen knife. The ginger and garlic have been processed, and the green onions will naturally not fall. Lin Xiaoxiao washed the shallots, then cut the green and white shallots into green onion segments and put them in a small bowl.

The effect of green onions, ginger and garlic is naturally inseparable from the raw chicken pieces that have just been processed. Lin Xiaoxiao added the freshly chopped ginger, garlic and green onion pieces to the chicken pieces. Not only green onions, ginger and garlic, but also the seasonings that have been prepared before. Pour the chicken broth powder, cooking wine, Sichuan peppercorns, etc. into the chopped chicken pieces that have been added with green onions, ginger and garlic, and stir vigorously.

Although it is said to be mixed well, the purpose of this is not just to mix various seasonings and green onions, ginger and garlic with chicken pieces. The reason for this is to make all kinds of condiments and chicken better integrated, so that various flavors can also be better immersed in the chicken, so that the taste of the finished product is more thick and layered.

The stirred chicken has been soaked in seasoning, and the color has become noticeably darker. Seeing that it was almost stirred, Lin Xiaoxiao added an appropriate amount of starch to the local chicken pieces. As soon as the starch is coated in the chicken pieces, it immediately turns white. Lin Xiaoxiao stirred the starch and the chicken pieces that had already been stirred once, and then sealed the side of the bowl with plastic wrap.

In the next time, the chicken will be able to soak all kinds of seasonings more thoroughly, but Lin Xiaoxiao will not do nothing in this period of time.

Lin Xiaoxiao began to deal with the iron stick yam she had carefully chosen.

After removing the skin of the wire yam, Lin Xiaoxiao immediately put the wire yam under the faucet and washed it. The washed wire yam reveals the snow-white inner lining that has been hidden under the skin of the yam, and just looking at the color, you can imagine how soft and smooth the finished wire yam will be later.

After all the yams were cleaned, they were placed on the board by Lin Xiaoxiao and cut into hob pieces of similar size. The reason why it is cut into hob pieces is also due to Lin Xiaoxiao's own reasons. One is because the shape of the hob block looks more beautiful, and the other requirement is that Lin Xiaoxiao is from the taste requirements. She laid all the cut snow-white hob pieces on the bottom of the plate, leaving no gaps in the bottom of the plate.

The yam has been densely laid out at the bottom, and the next step is to continue to stack the chicken pieces that have been placed for a while on top of the yam blocks. After opening the plastic wrap, Lin Xiaoxiao found that the starch had basically formed a protective film on the surface of the chicken. After the starch wrapping process, it can ensure that the finished chicken can contain more sauce and the taste can be more layered.

It didn't take much time to put the chicken pieces, and after the chicken pieces were all stacked on the yam blocks, Lin Xiaoxiao then put the plate with the yam pieces and the local chicken into a pressure cooker steamer. The pressure of the pressure cooker is high, so it can make the chicken steam soft and glutinous in a short time.