Steam Pot Chicken

Name: Steam Pot Chicken
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Native chicken; Some Cordyceps Mushroom; Some shallot; Some ginger; Some Cooking Wine; Some salt

by kiss war girl

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Steam pot chicken is a unique high-end flavor dish in Yunnan. Its cooking method is special. The chicken is tender, the soup is delicious, the original flavor, and it is rich in nutrition. It is well-known at home and abroad. As early as the Qianlong reign of the Qing Dynasty, steam pot chicken was circulated among the people in southern Yunnan, and it has been around for more than 200 years. The pottery produced in Jianshui County in southern Yunnan has a long history, simple and special in style. The local Yang Li used Jianshui pottery to uniquely develop a special steamer with a mouth in the center, called "Steamer". When cooking, put a soup pot full of water under the steam pot, then put the chicken nuggets into the steam pot, and steam the chicken purely by steam. The soup of this dish is condensed by steam to maintain the original taste of sweat, the meat is tender and fragrant, and the soup is fresh and fresh. "

Ingredients

Steam Pot Chicken

1. Wash the local chicken and cut into small pieces.

2. Pinch the roots of the cordyceps mushroom, cut the onion into sections, and slice the ginger.

3. Put the chicken nuggets into the container, add the shallots, ginger slices, mix in the cooking wine, grab it by hand, and marinate for more than 2 hours.

4. The marinated chicken nuggets are put into the steam pot, and the cordyceps mushroom, green onion ginger, and appropriate amount of salt are placed.

5. Put the steamer into the steamer, add enough water to keep it boiling, and steam for about 3-4 hours.

6. Pick out the sliced green onion and ginger, sprinkle a little green onion and enjoy.

Tips:
1. The bottom of the steam boiler is hollow, using the principle of indirect heating. During the steaming process, it is best to put enough water in the lower pot at a time, and pay attention to the pot not to boil dry in the middle.

2. Three yellow chicken, chai chicken and broiler are not suitable for steam pot chicken. The chicken does not need to be blanched, so the quality is very high. It is best to buy the kind of free-range farm chickens. After slaughter, you can see the yellowish oil on the abdomen, and do not buy them overnight or freeze them, otherwise the taste will be affected.

3. For cooking steam pot chicken, the local chicken is too big, too small, too fat, too thin, too thin, too fat, and the skinny is too fishy. Use the tender hen just about to lay the egg or just open it. The cock is the best.

4. Do not add any water in the steam pot. It is completely heated by steam at high temperature to force out the oil and moisture of the chicken, so the soup is richer and darker than ordinary chicken soup.