Recently, more and more friends have asked me if there is a steam pot chicken method suitable for spring consumption, in fact, I think every kind of steam pot chicken method is suitable for spring consumption. But if I had to recommend one, I would recommend the steam pot chicken that I want to introduce today - Tianma ham spring shoot steam pot chicken.
Traditional tianma ham steam pot chicken
This is based on the traditional Zhaotong Tianma ham chicken, and spring shoots are added, thus enhancing the delicious taste of chicken soup.
The ingredients for this steam pot chicken are: half a chicken, Zhaotong Tianma, Xuanwei ham, spring shoots, carrots, green onion ginger, pepper.
We still follow the traditional steam pot chicken method, washing and cutting all the ingredients and setting aside.
Soak the chicken in water for 30 minutes, soaking in bloody water without blanching.
Then put all the ingredients together in the steam pot and prepare to cook. There is no need to add water, authentic steam pot chicken is not steamed with water, but be prepared for less soup. After all, the soup is made of steam condensation, and it is impossible to make more soup than directly add water, otherwise the traditional soup pot has no meaning!
Add about three-quarters of the water to the bottom pot, and then put the steam pot on it. First bring the bottom pot water to a boil on high heat, then turn to a medium-low heat and steam slowly for about 3 hours, 10 minutes before the pot, sprinkle a little table salt.
This is the improved Zhaotong Tianma ham chicken, the original Tianma ham chicken is slightly greasy, and after we added spring shoots and carrots, the two ingredients will absorb a part of the fat, so that the steam pot chicken soup can be said to be very delicious, fragrant taste also has a little sweet taste, it can be said to be an excellent spring nourishing soup!