The method of steaming chicken is to clean the pheasant, cut it into small pieces, put it in a steamer with ginger, salt, onion and tsaoko, cover it, put the steamer on a soup pot filled with water, block the gap with gauze to avoid steam leakage, and then cook it on the fire. After the water in the soup pot is boiled, the steam will gradually steam the chicken through the steam nozzle in the middle of the steamer (usually it takes 3 ~ 4 hours). Because the soup is condensed by steam, the umami flavor of the chicken is less lost in the steaming process, so the original flavor of the chicken is basically maintained. As early as the Qianlong period of the Qing Dynasty, steamed chicken was popular in southern Yunnan. According to legend, it was invented by Yang Li, the chef of Fudeju in Lin 'an Prefecture (now Jianshui County). That year, the emperor inspected Jian 'an, and the magistrate issued a notice asking for delicacies to please the son of heaven, and the winner was rewarded with 520 taels of silver. Yang Li's family was poor and his mother was seriously ill. In order to get rich rewards, he combined the local methods of eating hot pot and steaming steamed bread, created a steamer, and climbed to the top of the swallow cave to collect bird's nest regardless of his life, hoping to be a bird's nest steamer chicken. Unexpectedly, the boiler was stolen, and Yang Li was asked about the crime of deceiving the monarch and wanted to cut it. Fortunately, the emperor asked the truth to avoid the death of Yang Li and renamed Fudeju "Yang Li Steamed Chicken". From then on, the steamer chicken became famous and became a famous dish in central Yunnan. At that time, the practice of steaming chicken was simple, but it tasted mellow.
The steamer was formerly a ceramic hot pot. Steamer chicken was formerly Yanglin chicken. In the early years, Yanglin, Yunnan. Jianshui and other places cuddle chickens with precious cordyceps sinensis, which is called "Yanglin chicken", and the ceramic hot pot for stewing chickens is called "Yanglin pot". Yanglin pot is produced in Jianshui, which has a history of more than 1000 years. Pan, a ceramist in Qing Dynasty, used red, yellow, purple, blue and white clay to make painted pottery. 192 1 year, a ceramist named Xiang inherited his family's ancestral craft and invented a boiler for cooking. In this way, "steamer chicken" replaced "Yanglin chicken". Yunnan Jianshui Craft Ceramics Factory now produces a large number of steam boilers. People describe Jianshui pottery as "bright as water, bright as a mirror", "body as stone, sound as a chime". In 1960s, when Premier Zhou visited abroad, he gave Jianshui purple pottery steamer and vase as gifts to foreign friends.
At the beginning of liberation, Long Yun (known as "Yunnan King" before liberation), then vice chairman of the National Defense Commission, hosted a banquet for the central leaders with delicious food Jianshui Steamed Chicken, which was praised by Chairman Mao. 1972 During Nixon's visit to China, Premier Zhou personally ordered the famous Yunnan dish "Steamed Chicken" at the state banquet. When a banquet is held, the lid of the pot is opened, the hot air is blowing, the fragrance is overflowing, the chicken is tender and the soup is delicious. Buy buy Sang, it's delicious! It is said that after Nishi tasted it, he was full of praise and praised its delicacy, saying, "It's so delicious, I really want to eat the whole steamer together!" Media at home and abroad rushed to report, adding luster to China and spreading stories. The tableware for steaming chicken should be a ceramic steamer built with water. Jianshui steamer has simple appearance and unique structure. Its belly is flat and round with a hollow tube in the middle. Steam enters the pot along this pipe, and after being cooled by the pot cover, it becomes water drops and falls into the pot, becoming chicken soup. After two or three hours, the meat can be eaten, the chicken pieces are tender and the soup is very sweet.
To make steamed chicken, you should choose local native chicken. Chicken is too big, too small, too fat, too thin, too fat, and thin people have a fishy smell. It is best to use a tender hen that has just laid eggs or a rooster that has just begun to crow. The ingredients are very simple, only a few slices of ginger, a few onions, a little pepper and refined salt. When eating, you should pick out the onion and ginger, leaving only its fishy smell, fresh and delicious.
I don't know when it started, and I can't find out who it is. The rare medicinal materials "Sanqi", "Cordyceps sinensis" and "Gastrodia elata", which are unique in Yunnan, are added to the steamed chicken to make the chicken soup more nutritious and have the functions of moistening lung and tonifying kidney. It has obvious curative effect on coronary heart disease, fatigue and anemia, and becomes a nourishing product. Since then, the reputation of steamed chicken has become more and more prosperous, and foreigners who come to Kunming must try it before taking a rest. In recent years, there are more and more chicken dishes cooked in Yunnan, including more than ten kinds of chicken dishes such as "Cao Chong Steamed Chicken", "Ginseng Steamed Chicken" and "Tianqi Steamed Chicken", which are not only delicious dishes, but also top-grade dietotherapy products.