Steam pot chicken(qi guo ji )

Steam pot chicken

Introduction:

"Steam pot chicken is a unique high-grade flavor dish in Yunnan. Its cooking method is special. The chicken is tender, the soup is delicious, the original flavor is rich in nutrition, and enjoys a high reputation at home and abroad. As early as the Qianlong period of the Qing Dynasty, the steam pot chicken has been popular among the people in southern Yunnan for more than 200 years. The pottery produced in Jianshui County of Southern Yunnan has a long history, simple and special style. Yang Li, a local, made use of Jianshui pottery to develop a special steamer with a mouth in the center, which is called "steamer". When cooking, put a soup pot full of water under the steam pan, then put the chicken pieces into the steam pan, and steam the chicken by pure steam. The soup of this dish is condensed by steam, keeping the original taste of sweat, tender meat and fresh soup. "

Production steps:

Step 1: wash the chicken and cut into small pieces.

Step 2: pinch the root of cordyceps mushroom, cut the scallion into sections and ginger into slices.

Step 3: put the chicken into the container, add scallion and ginger slices, mix in cooking wine, grasp well by hand, marinate for more than 2 hours.

Step 4: put the marinated chicken into the steam pan, and add the mushroom, onion and ginger, and salt.

Step 5: put the steamer into the steamer, add enough water to keep boiling, and steam for about 3-4 hours.

Step 6: remove the scallion and ginger slices, sprinkle a little scallion and enjoy.

Materials required:

Local chicken: half a chicken

Cordyceps mushroom: appropriate amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Note: 1, the bottom of the boiler is hollow, using the principle of indirect heating. In the process of steaming, it's better to put enough water in the soup pot at a time, and pay attention to observe the soup pot in the middle, and don't dry it. 2. Three yellow chicken, Chai chicken and broiler are not suitable for Steampot chicken. Chicken does not need blanching, so the quality requirements are very high. It's best to buy the kind of farmhouse free range native chicken. After slaughtering, you can see yellow oil in the abdomen. And now you buy and do it now. Don't overnight or freeze it. Otherwise, the taste will be affected. 3. When cooking steamed chicken, it's not good for local chicken to be too big, too small, too fat, too thin, too greasy and too thin. It's best to use tender hen just laying eggs or rooster just crowing. 4. You can't add any water to the steamer. It's only heated by steam at high temperature to force out the oil and moisture of chicken. Therefore, the soup is richer and darker than ordinary chicken soup.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qi Guo Ji