A chicken of various types (according to taste preferences), required to be moderately fat and thin, freshly slaughtered immediately do the best; weight according to the size of the steamer, cut into pieces and yards into the steamer not more than 1/2 to 2/3 depth of the steamer. A few green onions and ginger. Optional: bamboo fungus, Xuanwei ham, etc. Can also be combined with other ingredients according to preference. If dietary therapy can prepare some herbs such as: Cordyceps, Tianma, Panax ginseng and so on.

Production steps

1, chicken cut into 3 cm square, ginger slices, the whole green onion cut into two sections, with the back of the knife pat loose. Hollow out the chicken oil and set aside.

2, chicken blanch into the pot blanch washed and squeezed dry.

3, into the steamer. If with the decision of the basic flavor and need a long time to steam to the flavor of the ingredients (such as Xuanwei ham, etc.), together with. Spread green onion and ginger, and moderate amount of chicken oil last.

4. Boil a pot of water, sit the steamer on top of a pot of boiling water, if the steamer and the seams of the pot of boiling water are leaking, use the batter to cover. Cover the steamer with a lid.

5, after 10 minutes to check once, if the steamer has more soup, indicating that the chicken did not control the dry (distillation can not be so fast), take it out and repeat step 2, and chicken oozing sewage pour out, steamer rewash.

6, the beginning of the long-term distillation process, produced by the distillation of the soup will increase a little (no need to check again). If the boiling pot is small, in the middle of the boiling pot to check whether the boiling pot to boil dry and replenish.

7. Depending on the size of the pot, it can be ready in 2 to 4 hours, based on the amount of soup and the number of servings corresponding to the pot.

8. If you are serving bamboo fungus or similar ingredients, put them in about half an hour before starting the pot (see the last paragraph of the notes for timing), depending on the type.

Steamboat Chicken

9. If serving for the second time, try not to touch the chicken; add some of the leftover chicken fat from the first time.

Note

Never put water in the steamer, all the soup ultimately comes from the distillation process; chicken pieces or blanch and squeeze out the water, otherwise the final soup may be mixed with the chicken's own sewage, and affect the taste.

With the ingredients and seasonings do not have irritating too much flavor. Xuanwei ham (mainly provide salty and fresh flavor), wolfberry class as long as the control within the amount of not cover the original flavor of the steamer chicken can be; and bamboo fungus and other does not provide too much flavor (on the fattier chicken has a de-greasing effect), you can properly relax the limit. The same is true for herbs, for itself has a bitter taste and other flavors of herbs do not add too much medicine to produce the taste of the soup; and Cordyceps a class of basic does not affect the original flavor, and even play a role in increasing the flavor of herbs can be appropriate to relax the restrictions, but also pay attention to the use of traditional Chinese medicine itself to avoid the use of limitations to avoid counterproductive.

And for example, the following practice two in the mushroom, even if personal preference, should try to pick the flavor of light as little as possible. The flavor of the steamer chicken and the taste of ordinary chicken soup is very different (t it and Hui Xiangyuan roasted chicken is very different), to simmering chicken soup thinking to choose to match is often taken for granted, and ultimately tasted and ordinary chicken soup will not be much difference. It is recommended that you make a steamer chicken without any ingredients, and then adjust it according to your taste and purpose with other ingredients and herbs on this basis.

The way to choose when to put in the matching ingredients is: the more easily cooked, the later to put in; need high temperature to steam out the flavor and blend into the soup can be put in at the beginning. In short, the matching of ingredients and the mastery of the fire, in principle, should try to retain the original flavor for the best