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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.
During the Qianlong period, the steam pot chicken was said to have been invented by Yang Li, a chef in Lin'an Province (Jianshui County), who was inspired by the local method of eating hot pot and steamed steamed steamed buns.
And a "bird's nest steam pot chicken" was appreciated by the Qianlong Emperor, and since then the steam pot chicken has been famous and has become a famous dish in Central Yunnan.
Nixon also had steam pot chicken at the banquet during his visit to China, and it is said that Nixon tasted it and "wanted to eat the whole steam pot together!" Nowadays, this famous dish that has conquered many great people has gradually become popular.
Now people's diet pursues health, and the emergence of various medicinal materials steam pot chicken satisfies people's pursuit of health. The earlier health practice is to add pan chicken, cordyceps, and tianma, which has a miraculous effect on the treatment of anemia. Later, it was more popular with "ginseng three seven steam pot chicken".
The "Compendium of Materia Medica" has a record: "Ginseng tonic qi first, three seven blood first, taste the same and gong is also equal, so it is called ginseng three seven, the most precious of Chinese medicine." ”
To make a steam pot chicken must use the purple pottery steam pot produced by Jianshui in the south of Kunming, Yunnan, this steam pot is cleverly constructed, and the appearance looks no different from the flat round casserole, but there is a hollow tube in the middle of the pot, and this hollow tube is the key to the birth of deliciousness.
The characteristic of this kind of pot is that there is a chimney-like trachea in the middle of the pot, and the water in the bottom pot, after boiling, the steam will steam down the middle trachea into the pot and liquefy into soup.
The active steam, circulating between the pot and the ingredients, cooks the chicken nuggets and condenses them into a soup, so that the chicken produces a tender chicken and a sweet soup.