Steam pot chicken(qi guo ji )

Steamed chicken method:

Raw materials for making steamed chicken:

Fat hen 2000g, refined salt 8g, ginger 20g, onion 15g, monosodium glutamate 1g, pepper 2G.

The steps of making steamed chicken are as follows:

1. Cut the hen into 3cm cubes, slice the chicken, cut the whole scallion into two sections, and loosen with the back of the knife;

2. Wash the chicken in the pot, put it into the steam pan, boil the soup, pour the residual blood water into the water, remove the floating matter in the soup, add refined salt and monosodium glutamate, and then pour it into the steam pan to submerge the chicken;

3. Put in the onion and ginger slices, cover them, put the steamer with water in advance, seal the joint of the cover with cloth or white cotton paper, then mix a little flour with water to make a paste, paste it on the cotton paper, do not leak air.

4. Steam for about four or five hours on a slow fire. Remove ginger slices, scallion, pepper noodles and monosodium glutamate.

Characteristics of steamed chicken:

It is made of fat and tender hens and steamed in a special steam pan, so it is named. This dish is unique and delicious. It can be used as a family meal and is very popular.

Steam pot chicken

Steamed chicken is named for its steaming. The main ingredient is chicken, and the main cooking technology is steaming. It has the functions of tonifying deficiency, nourishing body, nourishing blood, strengthening spleen and appetizing. Steamed chicken is popular among the masses because of its rich nutrition.

In September 2018, it was rated as one of Yunnan's top ten classic dishes of "Chinese cuisine".

Introduction to dishes

Characteristics of dishes

Steamed chicken is one of the famous dishes in Yunnan. It was popular among the people in southern Yunnan more than 200 years ago. Jianshui produces a unique earthenware steamer, called "steamer", which is specially used to steam food.

The method of steamer chicken is to wash the chicken and cut it into small pieces, put it into the steamer with ginger, salt, scallion and grass fruit, cover it well, put the steamer on a soup pot full of water, close the gap with gauze to avoid steam leakage, and then put it on the fire to cook. After boiling the water in the soup pot, the steam will gradually steam the chicken through the steam nozzle in the middle of the pot (generally takes 3-4 hours). Because the soup is condensed by steam, the flavor of chicken is less lost in the process of steaming, so the original flavor of chicken is basically maintained.

History and culture

As early as the Qianlong period of Qing Dynasty, steamed chicken was popular in southern Yunnan. It is said that it was invented by Yang Li, the chef of fudeju in Lin'an prefecture (now Jianshui County). In order to please the emperor, the prefect issued a notice asking for delicacies and selected 50 liang of silver. Yang Li's family was poor and his mother was seriously ill. In order to get a big reward, he combined the local methods of eating hot pot and steaming steamed bread to create a steaming pot. Regardless of the danger of his life, he climbed up to the top of the Swallow Cave to pick up bird's nest and wanted to make a bird's nest steaming pot chicken. Unexpectedly, the boiler was stolen and Yang Li was asked about the crime of deceiving the king and wanted to be beheaded. Fortunately, the emperor found out the truth and saved Yang Li from death, and changed the name of Fu De Ju to "Yang Li steamed chicken". Since then, steamed chicken has become a famous dish in Central Yunnan. At that time, the method of steamed chicken was very simple, but the taste was very mellow.

The predecessor of steam pot is pottery hot pot. The predecessor of steamed chicken is Yanglin chicken. In the early years, Yunnan poplar forest. Jianshui and other places use the precious medicinal material Cordyceps sinensis to nestle the chickens, which is called "Yanglin chicken", and the ceramic hot pot for stewing chicken is called "Yanglin pot". Yanglin pot is produced in Jianshui. Jianshui pottery has a history of more than one thousand years. In the Qing Dynasty, pan Jinhuai, a master Potter, used red, yellow, purple, green and white clay to sinter colorful pottery. In 1921, a potter named Xiang Fengchun inherited his family's ancestral craftsmanship and created a cooking and appointment steam pot. In this way, "steamed chicken" replaced "Yanglin chicken". Steam boiler is produced by Yunnan Jianshui arts and crafts pottery factory. People describe Jianshui pottery as "bright as water, bright as a mirror", "body like iron stone, sound like a chime". In the 1960s, Premier Zhou took Jianshui purple pottery Steampot and vase as gifts to foreign friends when he visited abroad.

At the beginning of the liberation, Long Yun, then vice chairman of the National Defense Commission (known as the "king of Yunnan" before liberation), invited the leaders of the Central Committee with Yunnan cuisine "Jian Shui pan chicken", which was praised by Chairman Mao. During Nixon's visit to China in 1972, Premier Zhou ordered Yunnan cuisine "steam pan chicken" in person at a state banquet arranged by Premier Zhou. At the opening of the banquet, uncover the lid, steam the noodles, and the chicken is smooth and tender, and the soup is delicious. Maimaisang, it's delicious! It is said that after tasting it, Nisi was full of praise and admiration for its delicacy. He praised: "the taste is so delicious, I really want to eat the whole steam boiler together!" The media at home and abroad are competing to report, adding luster to China and spreading a good story.

Production method

Steam pot chicken tableware to use Jianshui earthenware steam pot taste just right. Jianshui steam boiler is simple in appearance and unique in structure. Its belly is flat and round, and there is a hollow tube in the middle. Steam enters the boiler along the tube. After cooling by the cover, it turns into water dripping into the boiler and becomes chicken soup. After two or three hours, the meat cake and bone can be eaten. The chicken is fresh and tender, and the soup is sweet.

Local native chicken should be selected for cooking steam pot chicken. The chicken is too big, too small, too fat, too thin, too greasy, too thin and too fishy. It's best to use tender hen just laying eggs or rooster just crowing. Seasoning is very simple, only a few pieces of ginger, a few shallots, a little pepper, salt. When you eat, you should pick up the onion and ginger, leaving only its smell, fresh and palatable.

I don't know when and who it was. The famous and precious medicinal materials "Sanqi", "Cordyceps sinensis" and "Gastrodia elata" of Yunnan specialty were added to the steam pot chicken to make the chicken soup more nutritious. It also has the functions of moistening the lung and tonifying the kidney. It has a significant effect on coronary heart disease and weak anemia, and has become a nourishing delicacy. Since then, the reputation of steamed chicken has become more and more popular, and people from other places in Kunming have to taste it. In recent years, there are more and more chicken dishes cooked in steam pots in Yunnan, mainly including "Cordyceps sinensis steam pot chicken", "ginseng steam pot chicken" and "Tianqi steam pot chicken". They are not only delicious dishes, but also top-quality food for dietotherapy.

practice

Practice 1

Food preparation

One chicken of various types (according to the taste preference) should be moderately fat and thin, and the best one should be made immediately; the weight should be cut into pieces according to the size of the steamer, and then put into the steamer no more than 1 / 2 to 2 / 3 of the depth of the steamer. A little green onion and ginger. Selection: Dictyophora, Xuanwei ham, etc. you can also match other ingredients according to your preference. If dietotherapy can prepare some medicinal materials, such as: Cordyceps, gastrodia, Panax notoginseng, etc.

Production steps

1. Cut the chicken into 3cm cubes, slice the ginger, cut the whole onion into two sections, and loosen with the back of the knife. Take out the chicken oil and set it aside.

2. Wash and squeeze the chicken in the pan.

3. Put it into the boiler. Add the ingredients (such as Xuanwei ham) that determine the basic flavor and need long time steaming to produce flavor. Onion, ginger, chicken oil, and finally spread.

4. Bring a pot of water to a boil. Sit the boiler on the boiler. If there is air leakage at the joint between the boiler and the boiler, paste it with flour. Cover the steam pan.

5. Check once every 10 minutes. If there is a lot of soup in the steamer, it means that the chicken is not dry (distillation can not be so fast). Take it out and repeat step 2. Pour out the chicken oozing sewage and wash the steamer again.

6. At the beginning of the long-term distillation process, the amount of soup produced by distillation will increase slightly (no need to check again). If the water pot is small, check whether the water pot is dry in the middle and add.

7. According to the size of the pot, it can be made in 2-4 hours, subject to the amount of soup and the number of people in the pot.

8. If it is mixed with Dictyophora or similar ingredients, according to the type, put it in about half an hour before starting the pot (see the last paragraph of precautions for timing selection).

9. If you eat the second time, try not to touch the chicken; the first time the remaining chicken oil can be added.

matters needing attention

Don't put water in the boiler, all the soup will come from the distillation process; the chicken should be pressed and squeezed dry, otherwise the chicken's own sewage may be mixed into the final soup, which will affect the taste.

The ingredients and seasonings should not be too pungent. Xuanwei ham (mainly providing salty and delicious flavor) and medlar can be controlled within the original flavor of steam pot chicken, while Dictyophora does not provide too much flavor (it can remove greasy effect on fatter chicken), so the restriction can be appropriately relaxed. The same is true for medicinal materials. For medicinal materials with bitter taste, do not add too many drugs to produce the taste of the decoction. For medicinal materials such as Cordyceps, which basically do not affect the original taste, or even play the role of flavor enhancement, the restrictions can be appropriately relaxed, but also pay attention to the restrictions on the use of traditional Chinese medicine to avoid backfiring.

For example, the following practice in the second mushroom, even if personal preferences, should also try to choose the taste of light, try to put less. The taste of steamed chicken is very different from that of ordinary chicken soup (it is very different from huixiangyuan roast chicken). It is often taken for granted to choose the way of boiling chicken soup, and the final taste will not be different from that of ordinary chicken soup. It is suggested to make a steamed chicken without any ingredients, and then adjust it according to the taste and purpose with other ingredients and herbs.

The way to choose the time to put the matching ingredients is: the easier to ripen, the later to put them in; when the taste needs to be steamed out at high temperature and integrated into the soup, they can be put in at the beginning. In a word, it is better to keep the original flavor as much as possible in the collocation of food materials and the mastery of fire.

Practice 2

Food preparation

One tender chicken (about 1000g), 125g ham, 6 mushrooms, 100g bamboo shoots, 25g ginger and 15g Shaojiu

Chinese PinYin : Qi Guo Ji