【Introduction】 Steam pot chicken is a famous dish in Yunnan, according to legend, this steam pot chicken was invented in the southern Yunnan region more than 2,000 years ago, which was invented by Yang Li, the current Fudeju chef in Lin'an Province, jianshui County, because its method is steamed with clay pots, and this kind of clay pot steamer is also called "steam pot", so this dish is naturally called "steam pot chicken".
Steam pot chicken everyone must know, surely many people have eaten, foodies always have to taste everything, not to mention the steam pot chicken is so delicious, if you have not eaten it is too unworthy of the title of foodie. The main ingredient of this steam pot chicken is to use the best chicken, with other ingredients, with a special saucepan to make, so that the taste of the chicken itself can be preserved in the original taste, delicious to eat, chicken tender, nutritious and rich.
The practice of steam pot chicken seems to be very simple, but many people have said after trial production, why is the chicken they made not tender and the soup is not clear? In order to answer the confusion and questions of friends, today Ying Zi will share the production method of this steam pot chicken for everyone.
——The production method of steam pot chicken——
【Ingredients required】
1 chicken, 5 slices of ginger, a variety of ingredients you like to eat, cooking wine to taste
【Cooking steps】
Step 1: 1 chicken, I prefer to eat large roosters, the meat is more delicious, the old hen will stew out the meat will be a little woody. Look at personal likes. Do not have to divide into very small pieces, a chicken (I bought this chicken after processing weighs three and a half pounds) divided into head 1, neck 1, chicken body 2, wings 2, legs 2, claws 2, a total of 10 pieces, remove the chicken buttocks and chicken neck on the large fat oil, washed with water, the gas pot chicken eats the original soup flavor, do not need to be pickled.
Step 2: Slice the ginger, a three-pound chicken is about 80 grams of ginger, as shown in the picture at the bottom of the pot.
Step 3: Brew the mushrooms in advance, I use small shiitake mushrooms, about 20 or so, dried shiitake mushrooms are more fragrant, if you use fresh shiitake mushrooms can also, do not put more than 10. In this process, you can add some Chinese herbs such as cordyceps and jade bamboo, but the number should not be too much, and the types should not exceed three or more. The chicken is evenly placed in a pot, salted and steamed with cooking wine (or white wine).
Step 4: I use the crock pot as a bottom pot to boil water, boil on high heat and then turn to medium heat, let it continue to boil, you can pad a towel like me, saving the waste of steam, three hours.
Step 5: After three hours, you can put a little goji berries, see the state of the chicken and simmer for 5 to 30 minutes, you can get out of the pot.
【Tips】
1, if the steam pot chicken is used in the restaurant, you can overlap the large and small steam pots together to steam, save time and save energy, with the same time and method, steam out the same quality of soup, very convenient and fast.
2, use the steam pot to cook medicinal food, such as three seven put more, health care effect is good, but there is bitterness in the soup, so it is not recommended to put more.
3. If the water in the bottom pot is boiled dry, you can lift the steam pot and add hot water.
4, friends with high requirements for the appearance of food, you can use boiling water before the chicken into the pot, the steamed soup color is more clear, but the nutrition in the meat will be lost, when eating, you can add pepper and a little sugar to freshen up.
5, the purchased chicken should not be frozen chicken, preferably live chicken, and is the kind of native chicken that eats grain is the best, and it is best to just order a tender hen or a small rooster that has just begun to call, and the old chicken is too tastey, the other is that it will be very greasy, three yellow chicken, chai chicken, broiler chicken are not suitable.
The three keys to wanting to make a steam pot chicken pot to make a clear soup
Key one: Tao chicken blood water is a treasure
The first two streams of blood water of TaoJi are actually a treasure, poured into a pot and boiled, and after beating the blood foam, it becomes a clear soup. Steaming chicken with this clear soup not only has the original taste, but also makes the soup clearer.
Key two: beat the water chicken tender in parts
A chicken nugget needs to be beaten for about 15 minutes, so that all the water can be poured into the chicken and the chicken is tender and not fishy. It should be noted that adding too much water at one time is not easy to hit into the meat, it must be added in batches, and the next part is added when all the water is exhausted.
Key three: the steam pot should be steamed in advance
The steam pot of steamed chicken must be hot, one is to shorten the steaming time, and the other is to avoid making the chicken fishy and woody due to the slow heating of the cold pot.
【Conclusion】
So steamed chicken, because there are not too many other condiments to eat can be described as original, the loss of nutrients is very small, and if you want to use it for health, you can also add some health herbs, such as cordyceps, seven seven, tianma, etc. are OK, you can also add some ingredients, so that the taste is more changeable.
If you in the process of reading this tutorial, there are steps that you do not understand, please leave a message for Yingzi in the message area below this article, I will answer it for you immediately after seeing it, if you have a better approach, or better suggestions, you are also welcome to leave a message in the message area.