How to make steam pot chicken Category: Yunnan and Guizhou cuisine malnutrition recipe Qi and blood supplement recipe Irregular menstruation recipe Cold limbs fear of cold recipe craft: Steam pot taste: Original salty and fresh Ingredients: Chicken 2000 grams of auxiliary materials: Seasoning: 15 grams of green onions, 8 grams of MSG, 1 gram of ginger, 15 grams of pepper, 2 grams of steam pot chicken. Chickens can also be used), slaughter and remove the feathers, disembowel and remove the internal organs, chop into five square pieces, wash and remove the water;

2. Slice the ginger, cut the whole onion into two sections, and pat loosely with the back of a knife;

3. Put the chicken pieces into the pot, rinse them with clean water, and put them into the steam pot;

4. Boil the soup and rinse the chicken pieces first. Pour in the blood water and remove the floating objects in the soup. Add salt and MSG and pour it into the steam pot until the soup covers the chicken pieces;

5. Add the green onion and ginger slices , cover the lid, and place the steamer on the steamer (the size of the steamer should be equal to the steamer);

6. Add sufficient water to the steamer in advance, and cover the junction of the lid with a cloth or white Seal tightly with tissue paper;

7. Then mix a little flour with water to make a batter, paste it on the tissue paper to prevent air leakage;

8. Steam over a slow fire for about 4 to 5 minutes After 1 hour, remove the ginger slices and green onion segments, add pepper noodles and MSG and serve. gt; gt; More tips for making steam pot chicken 1. The junction between the steam pot and the steamer must be sealed tightly to prevent air leakage;

2. When steaming, use high heat to boil it first. The water in the steamer is boiled and turns into steam, which enters the steamer through the pipe, and then steamed with slow fire to gradually heat and mature the chicken;

3. It is best to use a steamer with a caliber smaller than the diameter of the steamer. pot, so that water vapor is not easy to escape. gt;gt;More Tips for making steam pot chicken 1. "Steam pot chicken" is a unique and famous dish in Yunnan, with a long history and great reputation. It is named after steaming chicken in a pottery steam pot made in Jianshui, Yunnan. This dish can be used for large or small banquets, can also be used for dietary nourishment, and can also be used for family meals.

2. The predecessor of steam pot is pottery hot pot. The predecessor of Steam Pot Chicken is Yanglin Chicken. In the early years, in Yanglin, Jianshui and other places in Yunnan, the precious medicinal material Cordyceps sinensis was used to simmer chicken, which was called "Yanglin Chicken", and the pottery hot pot used to simmer chicken was called "Yanglin Pot". Yanglin pot is produced in Jianshui, and Jianshui pottery has a history of more than a thousand years. In the Qing Dynasty, master potter Pan Jinhuai sintered red, yellow, purple, green and white clay into colorful pottery. In 1921, a potter named Xiang Fengchun inherited his family's ancestral craftsmanship and created a steam pot for cooking. In this way, "Steam Pot Chicken" replaced "Yanglin Chicken".

3. Steam boilers 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, and sound like the sound of a chime".

4. The original juice of chicken steamed in a steam pot is delicious, and the drained juice is made of a little distilled water, which is clear and fragrant. The chicken is sweet and tender, has a mellow taste, and has less loss of nutrients. Therefore, it is called Reputation can "cultivate righteousness". In 1947, Bao Hongwei, who first opened a steam pot chicken shop on Fuzhao Street in Kunming, named the shop "Cultivation of Righteousness"