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Steam pot chicken is a special dish in Yunnan, because the dish is steamed without adding a drop of water, without adding a drop of oil, steaming out of the soup, with the effect of nourishing the body, replenishing blood and strengthening the spleen, and appetizing. The steam pot chicken is famous because of the unique cooking utensils used in the purple clay steam pot. The use of this steam pot can maximize the preservation of the original taste and nutritional value of the ingredients.
Preparation Method:
1. First use the big rooster, this chicken meat is more delicious and tender, the chicken is slaughtered, dehaired to remove the internal organs, remove the chicken fat, clean and chop into two or three centimeters of squares.
2. Ginger slices, in preparation for the advance brewing of good small shiitake mushrooms 10, this shiitake mushroom because it is used in dry goods, so the umami taste is sufficient, if you put more will cover the umami taste of the chicken. You can also add some Chinese herbs, but do not add more types, otherwise it will cover the taste of chicken soup.
3. First cover the bottom of the steam pot with ginger slices, then put the chicken nuggets on top, and put your favorite accessories on the top. Then steam for 2 to 3 hours in water to get out of the pot, and when you come out of the pot, you can put some goji berries.
Tips:
If the steam pot chicken is made in a restaurant, the steam pot can be stacked layer by layer to save time and effort and save costs. If the water in the steamer is insufficient during the steaming process, you can add water at any time. It is best to buy chicken that is not frozen chicken to use live chicken, the steamed meat of this chicken will not taste too chai, and it will be more delicious and tender.
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