Steamed chicken in a small cage is a unique high-grade flavor dish in Yunnan. Its cooking method is special, the chicken is tender, the soup is delicious, original and nutritious, and it enjoys a high reputation at home and abroad.

As early as the Qianlong period of the Qing Dynasty, Qiguo chicken was circulated among the people in southern Yunnan for 200 years. Pottery produced in Jianshui County, southern Yunnan has a long history and a simple and special style. Local Yang Li developed a special steamer with a mouth in the middle with Jianshui pottery, which is called "steamer". When cooking, put a soup pot filled with water under the steamer, then put the chicken pieces into the steamer and steam the chicken thoroughly. This vegetable soup is condensed by steam, which keeps the original flavor, tender meat and fresh soup, and is well received by consumers. Since then, the name of the steamer chicken has spread all over the world.

65438-0947 opened a restaurant specializing in steamed chicken in Fuzhao Street, Kunming. In order to attract customers, this restaurant has made great efforts in cooking methods, adding rare medicinal materials unique to Yunnan, such as Tianqi, Cordyceps, Gastrodia elata, etc. to steamed chicken, which makes chicken soup more delicious and sweet, not only increases its nutritional and medical functions, but also has a unique flavor, giving full play to its advantages of rich nutrition, nourishing and strengthening the body. Since then, steamed chicken with Tianqi, steamed chicken with Cordyceps and steamed chicken with Gastrodia elata have become famous nourishing dishes with unique flavor in Yunnan. This steamed chicken restaurant is called "YangZhengQi" restaurant. After liberation, the "Xiuyi" pavilion was transformed into "Dongfeng Hotel", which specializes in supplying all kinds of steamed chickens.

Steamed chicken has a special cooking method and exquisite workmanship. It is necessary to carefully grasp the three important five days of material selection, preparation and compatibility of medicinal materials in order to achieve good results. Choose the famous Wudingzhuang hen or capon, slaughter, depilate, wash and cut into pieces, add refined salt, ginger slices and onion knots, and put them in a steamer. Then, use a casserole that can hold five kilograms of clear water (it is best to put some pork bones in the casserole), put the steamer on the casserole, seal the contact surface with white cotton paper and batter to avoid air leakage, and cook the casserole on a big fire for four hours until the meat is stripped, and the onion knots and ginger slices are removed, which is a delicious dish.

To make steamed chicken with Panax notoginseng, Cordyceps sinensis and Gastrodia elata, we must master the processing and use methods of medicinal materials. "Tianqi" is a precious medicinal material unique to Yunnan, and its internal composition is similar to that of ginseng. Not only has nourishing effect, but also has good curative effect on coronary heart disease. Notoginseng steamed chicken is eaten by processing Notoginseng with oil, then mashing it into fine noodles and swallowing it with steamed chicken soup, with the most remarkable effect. You can also put a proper amount of cooked Tianqi powder into the soup when the steamed chicken is cooked, and then serve it. "Cordyceps sinensis" is also a valuable Chinese herbal medicine produced in Yunnan. Use it to cook steamed chicken, first wash it with clear water and dry it, then put it in an oil pan and fry it slightly, then put it in a steamer and cook it with the chicken. It tastes sweet and is beneficial to human body after eating. It has the effects of moistening lung and tonifying kidney, and treating asthenia, tuberculosis, hemoptysis and senile pelvic blood deficiency. Steamed chicken can also be combined with Chinese herbal medicines such as gastrodia elata and yam to become a nourishing delicacy with different effects.

Huangshizheng steam pot chicken

1 tender hen, 30g of astragalus.

Seasoning:

Cut 2 shallots, 5-6 slices of ginger, 2 tsps of salt, and 2 cups of cooking wine1/.

Exercise:

1. Cut the chicken into medium-sized pieces, blanch it in boiling water, pick it up, wash and drain it, and put it in a steamer.

2. Put Astragalus membranaceus, onion and ginger slices together on the chicken, and add 3 cups of salt, wine and water.

3. Cover the steamer, put it in a steamer or cauldron, and steam for about 2 hours.

Service mode:

Drink fruit juice and eat chicken, and share it.

note:

Stewed hen astragalus is a medicinal diet that blindly tonifies vitality. Suitable for postpartum and post-illness physical weakness, mental fatigue, shortness of breath, sweating, tasteless diet, dizziness and other symptoms. This prescription is suitable for people with pure deficiency constitution such as those with excessive phlegm and dampness. Because this prescription is greasy, it is easy to produce phlegm and overcome dampness, which in turn leads to spleen and stomach weakness.

Remarks:

1, use local chicken.

2. The boiler adopts cinnabar boiler produced in Yixing, Jiangsu and other places. Other boilers can also be used.

Shuang Stephy Guo

Ingredients: Guangxin Chicken 1 chicken (1.250g), 500g of grass ribs, 50g of water-soaked mushrooms and 24g of side dishes.

Seasoning: 50g yellow rice wine, 1 scallion, 1 Jiang Mo, 15g refined salt, 5g monosodium glutamate.

Making:

1. Wash the grass ribs, cut them into long squares with a length of 3.3 cm and a width of 2.3 cm, take out the internal organs of Guangxin chicken, remove the fluff and wash them.

Clean, cut into long squares 5 cm long and 2 .3 cm wide. A batch of two mushrooms. Wash dishes.

2. Boil the water pot, add chicken pieces and ribs, cook for 2 minutes, take them out, wash them, and add chicken pieces, ribs, mushrooms and onions respectively.

Put ginger in a steamer, add salt, monosodium glutamate, yellow wine and water (1000g), cover the halter, steam for 2 hours, take out, and take out onion and ginger.

3. Boil the water pot, put in the vegetables, cook them, pick them up, put them neatly in four piles next to chicken pieces, small ribs and mushrooms, and then go on stage.

Features: white color, clear soup color, delicious taste and original flavor.

Stewed chicken wings in a steamer

Ingredients: 4 chicken wings, chicken liver 100g, pine nuts 40g, 2 bowls of broth, salt 1 2 teaspoons, Shaoxing wine1teaspoon.

Making:

1, chicken wings are taken out from the middle bone, and pine nuts are stuffed in the middle; After removing peripheral tendons from chicken liver, blanch it together and wash it.

2. Put all the ingredients in the steamer, add seasonings, cover and steam in the steamer for 1.5 hours, and then take them out for eating.

Stewed bullwhip with eel in steamer

Ingredients: 500 grams of bullwhip and 225 grams of reed eel.

Ingredients: 25g pine nuts, 25g medlar, 25g ginseng, 3 chicken wings, 2 onions and 30g ginger.

Seasoning: (1) 5 pieces of pepper, a little white pepper, 3 pieces of licorice, 2 teaspoons of sorghum wine.

(2) 4 bowls of stock, 1 teaspoon of salt, 1/2 teaspoons of sugar.

Practice: 1. Wash the bullwhip, add onion, ginger and seasoning (1), add water, steam in a cage for 1.5 hours, take it out, rinse it with cold water, cut it in half, cut it into strips, and use a cutting knife for later use.

2. The reed eel cuts the knife from the navel, removes the viscera and gills with bamboo chopsticks, then cuts into pieces, scalds the blood and washes it for later use.

3. Cut the chicken wings into pieces, blanch them and wash them for later use.

4. Put all the main ingredients and ingredients into seasoning (2) and steam for 1.5 hours.

Steamed chicken with cordyceps sinensis-suitable for clearing heat and relieving summer heat, anorexia and diarrhea.

The medicated diet is as follows:

Formula milk powder (large portion)

Cordyceps 2.5g chicken 165g pepper 0.5g monosodium glutamate 1.5g ginger, 3 slices of onion and 3 knots of salt1g.

Efficacy The formula of this product is the same as that of Cordyceps quail, except that the quail is replaced by chicken, and the efficacy is similar, but the efficacy is weaker than that of Cordyceps quail.

manufacturing process

1. Wash the chicken and cut it into pieces about 2.5 cm square. Blanch ginger, onion and pepper in a boiling water pot for about 2 minutes, then blanch the chicken to remove blood, take it out after the meat changes color, drain the water and put it in an air pot.

2. Dust Cordyceps sinensis, pick out 6-7 pieces (medium thickness), rinse with clear water, spread them on chicken, add a little ginger onion, add a little water, cover the lid tightly, steam over high fire for 1.5 hours, and put them in a cage.

3. After taking it out, pour out the original juice, add salt and pepper to taste, then pour it into the steamer, cover the lid and serve in the original pot.

Sanqi steam pot chicken

Steamed chicken with Sanqi is a famous dish in Yanshan County, and stewed chicken with Sanqi is the first choice in Yanshan County. The method is to soak the fine roots of Panax Notoginseng in clear water, put them into the cleaned chicken belly, put the chicken pieces into a steamer with seasoning, then put them into a casserole with four or five kilograms of water, seal the contact between the two pots, and stew them with strong fire for three or four hours until the chicken is steamed until the meat and bones are separated. The chicken stewed in this way is original, tender and delicious, and the soup is fresh and sweet.

Steamed chicken with ginseng

This dish is a medicated diet. After eating, it has the effects of invigorating primordial qi, nourishing yin and strengthening yang, calming the heart and benefiting the mind.

Ingredients: a clean hen, ginseng, mushrooms, broccoli, ham, refined salt, cooking wine, onion, ginger, monosodium glutamate and chicken soup.

Method:

Chop the clean hen into pieces 3 cm long and 1 cm wide, blanch them in boiling water, then wash them with cold water and drain them. Slice blue slices, ham and mushrooms, cut onions, pat ginger slices loose, put them on with toothpicks, and slice ginseng with boiling water 10 minute. Put the chicken in a steamer, then add ginseng, broccoli, ham, mushrooms, onions, ginger, monosodium glutamate and chicken soup, steam in a drawer, take it out, and remove the onions and ginger.

Steamed sparerib pigeon

Pigeon 1 piece, ribs 250g, mushrooms 10, sliced onion and ginger 30g, Shaoxing wine 1 spoon, chicken powder, salt and Chinese cabbage.

1, wash pigeons and chop them into small pieces; The ribs are also chopped into pieces accordingly; Boil in boiling water for about 5 minutes to wash away the blood; After the mushrooms are soaked, the pedicels are removed, and the large ones are appropriately cut into pieces.

2. Wash the steamer, add pigeons, ribs, mushrooms and onion ginger, add Shaoxing wine, salt and chicken powder, and steam for two or three hours.

3. Take the onion and ginger out of the steamer, add the Chinese cabbage, cover it and steam for another two minutes, and then take it out.