Steamboat chicken does not need to be blanched. Three yellow chicken, wood chicken and broiler are not suitable for making steamer chicken. The quality requirements are very high, preferably farmyard free-range chicken, slaughtered to see the abdomen with yellow oil, and buy now do not overnight or frozen, otherwise the flavor will have an impact.
Steamboat chicken in addition to the chicken meat is delicious, the key to the soup, in fact, should be ** juice is the most apt! Steamer can not add any water, is completely the use of steam heating at high temperatures, forcing out the chicken oil and water, so the soup is thicker than the average chicken soup, darker color, soup is also less, generally according to the different cooking time, probably the amount of soup in the steamer 1/4-1/2 place.
A lot of restaurants on the table in the steamer has a lot of soup, in fact, are steamed in the process of adding water, which greatly reduces the time of steaming, but the flavor will also be much lighter.
The bottom of the steamer is hollow, using the principle of indirect heating. During the steaming process, it is best to put enough water in the bottom saucepan at one time, and halfway through the process, pay attention to observe the saucepan not to boil dry. During the cooking process, adding water to the bottom pot is also possible and will not affect the deliciousness of the steamer chicken, but often the high temperature of the steam will make the steamer very hot, and adding water will be more difficult.