The history of steam pot chicken
Steam pot chicken is one of the famous dishes in Yunnan, which was spread in the folk of southern Yunnan as early as 2,000 years ago. Jianshui produces a unique clay steamer, called "steam pot", which is specially used to steam food.
The method of steam pot chicken is to wash the chicken and then cut into small pieces, and put ginger, salt, green onions, grass fruits together into the steam pot to cover, the steam pot is placed on top of a soup pot full of water, with gauze to plug the gap, so as not to leak steam, and then put it on the fire to cook. After the water in the soup pot is boiled, the steam gradually steames the chicken through the nozzle in the middle of the steam pot (usually takes 3 to 4 hours). Since the soup is steam condensed, the umami taste of the chicken is less lost during the steaming process, so the original taste of the chicken is basically maintained.
As early as the Qianlong period of the Qing Dynasty, steam pot chicken was popular in the southern Yunnan area. Legend has it that Yang Li, a chef at Fudeju in Lin'an Province (present-day Jianshui County), invented the way to eat. In that year, the emperor inspected the prison, and the prefect, in order to please the Son of Heaven, issued a notice to solicit delicacies, and the selected reward was 50 taels of silver. Yang Li's family was poor, the old mother was seriously ill, in order to get a heavy reward, he synthesized the local method of eating hot pot and steamed steamed buns, created a steam pot, and regardless of the danger to life, climbed to the top of the swallow cave to collect bird's nest, and wanted to make a bird's nest steam pot chicken to apply. Unexpectedly, the steam pot was stolen, and Yang Li was asked to deceive the king and wanted to kill the head. Fortunately, the emperor asked the truth, spared Yang Li's death, and renamed Fudeju "Yang Li Steam Pot Chicken". Since then, the reputation of steam pot chicken has been greatly enhanced, and it has become a famous dish in Dian. At that time, the steam pot chicken recipe was simple, but the taste was very mellow.
Cooking steam pot chicken, chicken breeds to choose local chicken, and the chicken is too big, too small is not OK, too fat is not OK, too thin is not OK, fat is too greasy, thin and fishy, with just about to lay eggs of the tender hen or just opened the little rooster is best. The ingredients are simple, just a few slices of ginger, a few shallots, a little pepper, and fine salt. When eating, you should pick the onion and ginger, leaving only its taste fishy, fresh and delicious.
I don't know when, I can't verify who it is, in the steam pot chicken with Yunnan specialty precious medicinal materials "three seven", "cordyceps", "tianma", so that the chicken soup is more nutritious, as well as moisturizing the lungs, tonifying the kidney function, coronary heart disease, weak anemia has a significant effect, become a tonic delicacy. Since then, the reputation of steam pot chicken has become more and more famous, and foreigners who go to Kunming have to taste the party. In recent years, yunnan region using steam pot cooking more and more chicken dishes, the main ones are "cordyceps steam pot chicken", "ginseng steam pot chicken", "Tianqi steam pot chicken" and so on more than a dozen kinds, they are both delicious dishes, but also the therapeutic food products. method
Practice 1
Preparation of ingredients
A chicken of various types (according to taste preferences) requires moderate fat and lean, and the freshly slaughtered one is the best; the weight is according to the size of the steam pot, and the yard is cut into the steam pot no more than 1/2 to 2/3 depth of the steam pot. A little onion and ginger. Optional: bamboo thorns, Sherwine ham, etc., can also be paired with other ingredients according to your preference. If you eat therapy, you can prepare some medicinal herbs such as cordyceps, gastrodia, sanchi, etc.
Production steps
1: Cut the chicken into 3 cm cubes, slice the ginger, cut the whole green onion into two pieces, and pat the pine with the back of a knife. Pull out the chicken fat and set aside.
Steam pot chicken
2: Wash and squeeze the chicken nuggets into the pot.
3. Put into the steam pot. If you are accompanied by ingredients that determine the basic taste and take a long time to steam to produce the taste (such as Sherwin-Williams ham, etc.), put it together. Onion ginger, appropriate amount of chicken fat and finally spread.
4: Boil a pot of water, sit on the steam pot, if the joint between the steam pot and the boiling water pot leaks, use batter on it. Cover the steam pot lid.
5, after 10 minutes to check once, if there is more soup in the steam pot, indicating that the chicken is not controlled to dry (distillation can not be so fast), take it out and repeat step 2, and the chicken exudate sewage poured out, the steam pot is re-washed.
6, start the long-term distillation process, the soup produced by the distillation will increase little by little (no need to check again). If the boiling water pot is small, check whether the boiling water pot is boiled dry and replenished.
7, according to the size of the pot, 2 to 4 hours can be done, to the amount of soup and the corresponding number of people in the pot shall prevail.
8. If accompanied by bamboo or similar ingredients, according to different types, put in about half an hour before starting the pot (see the last paragraph of the precautions for timing).