1. choose fat hen (castrated chicken can also be), slaughtered to remove the hair, disemboweled to take the internal organs, chopped into five points square block, cleaned and controlled water; 2. ginger slices, the whole onion cut two sections, with the back of the knife to pat loose; 3. chicken blanch into the pot, cleaned with water and loaded into the steamer; 4. will be out of the water of the soup boiled, the first rinsing chicken blanch blood water poured into the soup at the same time to remove the floating things, add salt, monosodium glutamate, filling into the steamer Soup to submerge chicken pieces to the degree; 5. and then into the onion, ginger, cover the lid, the steamer on the steamer (the size of the steamer should be equal to the steamer); 6. steamer beforehand to add sufficient water, cover the mouth of the intersection with a cloth or white cotton paper to seal tightly; 7. and then a little bit of flour with water into a batter, pasted on the cotton paper, do not leakage; 8. in the cultural fire on the steam for about four to five hours, picking off the ginger, shallot, and put the pepper, MSG is ready. >> more steamer chicken practice tips 1. steamer and steamer junction must be sealed tightly, do not leak; 2. steaming should be the first to boil with high fire, so that the water inside the steamer boil into water vapor, through the pipeline into the steamer, and then change to steam with the fire, so that the chicken gradually heated to maturity; 3. the steamer is best to use the caliber of the steamer is smaller than the diameter of the pot, so that water vapor is not easy to lose. >> more Steamboat chicken practice tips 1. "Steamboat chicken" is Yunnan unique dishes, a long history, renowned. It is with Yunnan Jianshui pottery steamer steamed chicken and named. This dish can be used for large and small banquets, therapeutic tonic, and family meals. 2. The predecessor of the steamer is the pottery hot pot. The predecessor of Steamboat Chicken is Yanglin Chicken. In the early years, Yunnan Yanglin, Jianshui and other places with valuable medicinal herbs Cordyceps simmered chicken, called "Yanglin chicken", simmered chicken pottery hot pot called "Yanglin pot". Yanglin pot is produced in Jianshui, where pottery has a history of more than a thousand years. In the Qing Dynasty, master potter Pan Jinhuai used red, yellow, purple, green and white clay to make colorful pottery. In 1921, a potter named Xiang Fengchun inherited his family's ancestral craftsmanship and created a steamer pot for cooking. In this way, "chicken in a steamer" replaced "Yanglin chicken". 3. Steamboats are now mass-produced by the Jianshui Arts and Crafts Pottery Factory in Yunnan Province. People describe Jianshui pottery as "bright as water, bright as a mirror", "body like iron and stone, sound like a chime". 4. Steamer steaming chicken, the original juice is delicious, leaching juice is a little distilled water, clear and transparent, aromatic nose, chicken sweet and tender, flavorful, nutrients lost less, therefore, it is known as the best way to make chicken, and it is also known as the best way to make chicken. Therefore, it is known to be able to "cultivate righteousness". In 1947, Kunming Fuzhao Street, the first to open the steamer chicken store Bao Hongwei store named "cultivate positive Qi store", customers. 5. steamer can not only steam chicken, but also steam pigeon, duck, fish. If the chicken steamed to seven mature, add herbs, can be made into "Panax ginseng steamer chicken", "Cordyceps steamer chicken", "ginseng steamer chicken" ... ... ..., according to the therapeutic needs and tastes of each person to add side dishes and ingredients. >> more Nutritional composition of the steamer chicken