Production steps
1. Cut the chicken into 3cm cubes, slice the ginger, cut the whole onion into two pieces, and pat it loose with the back of a knife. Take out the chicken oil for later use.
2, chicken pieces into the pot, washed and squeezed dry.
3. Put it in the boiler. If there are ingredients (such as Xuanwei ham) that determine the basic taste, and it takes a long time to steam them, put them together. Scallion and ginger with appropriate amount of chicken oil, and finally evenly spread.
4. Boil a pot of water and put the pot on the pot. If there is air leakage between the boiler and the boiler joint, use paste. Cover the steamer.
5./kloc-Check again after 0/0 minutes. If there is too much soup in the pot, it means that the chicken is not dry (distillation can't be so fast). Take it out and repeat the second step. Dump the sewage from the chicken and put it in the boiler to wash it again.
6. Start the long-term distillation process, and the distilled soup will increase little by little (no need to check again). If the boiler is small, check whether the boiler is dry and supplement it.
7, according to the size of the pot, 2 ~ 4 hours, according to the amount of soup and the corresponding number of people in the pot.
8. If it is mixed with Dictyophora dictyophora or similar ingredients, it should be put in about half an hour before boiling (see the last paragraph of the notice for the schedule).
Yunnan steamed chicken
9. If you eat it for the second time, try not to touch the chicken; You can add some leftover chicken oil from the first time.
Matters needing attention
You can't put water into the boiler, all the soup comes from the distillation process; The chicken pieces should still be blanched and drained, otherwise the final soup may be mixed with chicken sewage, which will affect the taste.
Ingredients and seasonings should not be too exciting. Xuanwei ham (mainly providing salty flavor) and Lycium barbarum can be controlled within the amount that does not cover the original flavor of steamed chicken; Dictyophora does not provide much flavor (it has the function of defatting fatter chickens), so the restrictions can be relaxed appropriately. The same is true of medicinal materials. For bitter herbs, it is forbidden to add too many drugs to produce the taste of soup. However, the restrictions on traditional Chinese medicines, such as Cordyceps sinensis, which basically do not affect the original flavor or even enhance the flavor, can be relaxed appropriately, but attention should also be paid to the restrictions on the use of traditional Chinese medicines themselves to avoid backfiring.
For example, the mushroom in the second method below, even if it is personal preference, should try to choose a light taste and put it as little as possible. The taste of steamed chicken is not the same as that of ordinary chicken soup (T it is very different from that of Huixiangyuan roast chicken), so it is often taken for granted to choose the collocation with the idea of cooking chicken soup, and the final taste will not be different from that of ordinary chicken soup. It is suggested to cook steamed chicken without any ingredients, and then adjust it with other ingredients and herbs according to taste and use.
The way to choose the time to put the prepared ingredients is: the easier it is to cook, the later it will be put; You can put it in at the beginning when you need to steam out the fragrance at high temperature and integrate it into the soup. In short, in principle, it is better to keep the original flavor as much as possible in the collocation of ingredients and the mastery of cooking.