How to cook steam pot chicken?

Steam pot chicken is a common Yunnan dish in daily life. It is chicken steamed in a steam pot. It is not only nutritious but also delicious. More importantly, it is very simple to make. It only takes 6 steps to make it, and you can make it at home. But it should be noted that since it is steamed in a steamer, you must add enough water to keep the water boiling.

1. Ingredients

Half a native chicken, some cordyceps mushrooms, some green onions, some ginger, some cooking wine, some salt

2. Steps to cook steamed chicken

1Wash the chicken and cut into small pieces.

2 Pinch the roots of the Cordyceps mushrooms, cut the green onions into sections, and slice the ginger.

3. Put the chicken pieces into a container, add scallion segments, ginger slices, add cooking wine and mix well with your hands, marinate for more than 2 hours.

4 Put the marinated chicken pieces into the steamer, add Cordyceps mushrooms, green onions, ginger and appropriate amount of salt.

5 Place the steamer in a steamer, add enough water to keep it boiling, and steam for about 3-4 hours.

6 Pick out the onion and ginger slices, sprinkle a little green onion and enjoy.

Tips

1. The bottom of the boiler is hollow and uses the principle of indirect heating. During the steaming process, it is best to put enough water in the soup pot below at one time, and pay attention to the soup pot to prevent it from burning dry.

2. Three-yellow chickens, free-range chickens, and broiler chickens are not suitable for making steamer chicken. The chicken does not need to be blanched, so the quality requirements are very high. It is best to buy free-range chickens. After slaughtering, you can see yellow oil on the belly. It should be cooked immediately after purchase and not left overnight or frozen, otherwise the taste will be affected.

3. When cooking steamer chicken, the local chicken cannot be too big or too small, too fat or too thin. Fat ones are too greasy, while thin ones taste fishy and taste bland. It is best to use tender hens that are about to lay eggs or young roosters that have just started crowing.

4. Do not add any water to the steamer. The steam is used entirely for high-temperature heating to force out the oil and moisture from the chicken. Therefore, the soup is thicker and darker in color than ordinary chicken soup.