Steam chicken with wedges

1 serving


cut the chicken along the ridge (from the side of the back) and spread on the cutting board. remove the bones without damaging the skin. in the places of thickening, make several deep cuts from the inside, giving the carcass a splayed species. Grate with salt from the inside and outside. Grind 1 onion, crush into gruel, mix with pepper and rice or dessert wine and grate the chicken from the inside with the resulting mixture, achieving complete rubbing of the semi-liquid grout into the meat and into the incisions. fold the chicken twice and put in a steamer with boiling water (if there is no steamer, hang the chicken in a gauze bag over the boiling water in a large saucepan and close the lid tightly). steaming the chicken for about 40 minutes. remove the boiled carcass, unfold and carefully cut the meat into 30-40 pieces (
1. 5-2, 5 cm), without affecting the skin. heat sesame oil in a wok or pan and fry the whole chicken skin. cut the crispy skin into small pieces and serve as a separate sauce. fold the cut chicken into a saucepan with the broth, add the pepper, onion and boil slightly for 5-6 minutes. put the meat on a dish. separately serve the strained broth.