Classical Steamed Chicken（古典水蒸鸡）

Classical Steamed Chicken is a traditional Guangxi dish with white color, tender chicken meat, smooth texture and juicy taste. It is characterized by the original flavor of the chicken after steaming, with a special seasoning, the taste is delicious, light and refreshing.
Classical steamed chicken is one of the famous traditional dishes in Guangxi with a long history. It has a long history. It originated from the folk cuisine of Guangxi region, and after years of development and improvement, it has gradually become a local specialty. It is highly praised for its delicious taste and unique cooking method. Steaming the chicken keeps the tenderness and original flavor of the chicken meat, making it more delicious and tasty. Many diners have praised it as a must-try dish.
古典水蒸鸡是一种传统广西菜肴,色泽洁白透亮,鸡肉鲜嫩,口感嫩滑,鲜美多汁。它的特点是鸡肉经过蒸制后保持原汁原味,搭配特制的调味料,口感鲜美,清淡爽口。
古典水蒸鸡是广西传统的名菜之一,有着悠久的历史。它起源于广西地区的民间美食,经过多年的发展和改进,逐渐成为当地的特色菜肴。它因其鲜美的口感和独特的烹饪方式备受好评,蒸鸡时保持鸡肉的嫩滑和原汁原味,使其更加美味可口。许多食客都赞不绝口,认为这是一道不可错过的美食。

How to make Classical Steamed Chicken（做法）

The main steps in making Classical Steamed Chicken include selecting ingredients, handling the chicken, marinating, steaming and seasoning. The preparation process requires certain skills and time to ensure the texture and flavor of steamed chicken.
First, fresh chicken is used, processed and marinated for flavor.
Then, the marinated chicken is steamed in a steamer to maintain the tenderness and original flavor of the chicken.
Finally, it is tossed with special seasoning to make it more delicious and flavorful.
制作古典水蒸鸡的主要步骤包括选材、处理鸡肉、腌制、蒸制和调味。制作过程需要一定的技巧和时间，以确保水蒸鸡的口感和味道。
首先，选用新鲜的鸡肉，经过处理后腌制入味。
然后，将腌制好的鸡肉放入蒸锅中蒸熟，保持鸡肉的嫩滑和原汁原味。
最后，用特制的调味料拌匀，使其更加美味可口。