As early as the reign of Qing Qianlong, the steamed chicken had spread to southern Yunnan, and it was said that it was invented by Master Yang, the chef of Lin 'an Prefecture (now Jianshui County, Yunnan Province). Steamed chicken as blue is a classic sign of Yunnan cuisine, which is famous for its rich history and culture, unique cooking techniques, rich nutritional value and regional inclusiveness, and hides dried Kun in a small pot. Today, I'm going to teach you how to cook a representative famous dish of steamed chicken, which is delicious, nutritious and healthy. Let's learn together.
Prepare ingredients: 2000g of chicken, 5g of scallion 1 5g, 8g of salt, 8g of monosodium glutamate1g, 0g of ginger15g, 2g of pepper, then slaughter the hen, remove hair and viscera, and cut it into blocks. First, cut the chicken into 3cm cubes, slice the ginger, cut the whole onion into two sections, and pat it loose with the back of a knife. Take out the chicken oil for later use. Put the chicken pieces in the pot, wash them and squeeze them dry. Put it in a boiler.
If it is accompanied by ingredients (such as Xuanwei ham) that determine the basic taste and need to be steamed for a long time to taste, put them together. Onion ginger, appropriate amount of chicken oil and finally spread. Boil a pot of water, and sit the boiler on the boiler. If there is air leakage at the joint between the boiler and the boiler, cover it with paste. Cover the steam pot. Check once every 10 minutes. If there is more soup in the boiler, it means that the chicken is not dried (the distillation can't be so fast). Take it out and repeat step 2. Pour out the sewage from the chicken and wash it in the boiler again.
Start the long-term distillation process, and the soup produced by distillation will increase little by little (no need to check again). If the boiler is small, check whether the boiler is dry and replenish it. According to the size of the pot, it can be done in 2 ~ 4 hours, depending on the amount of soup and the corresponding number of people in the pot. If it is served with Dictyophora dictyophora or similar ingredients, it should be put in about half an hour before the pot (see the last paragraph of the notice for the timing) according to different kinds. If you eat it for the second time, try not to touch the chicken; You can add some leftover chicken oil from the first time.
This is the simple way to cook steamed chicken. The cooking is very simple and the taste is really delicious. The chicken soup is fully integrated with the mellow chicken and the delicious Pleurotus eryngii, and the meat quality is also steamed loosely, which is very delicious. Steamed chicken is very good both in taste and nutrition. It is suitable for the whole family to enjoy this nourishing and delicious steamed chicken when the weather is cold.