Steamboat chicken needs to be blanched. After the chicken is cleaned, the water is controlled, and then put into a pot of boiling water to blanch, add cooking wine, and keep boiling, and then poured into a pot of cold water, rinse and then control the water can be.

Making steamer chicken also need to pay attention to, after blanching to marinate. After the chicken water control, grab salt in the hands, rub the chicken pieces once, salty self-adjustment. Marinate for ten minutes.

Marinated chicken in the steamer, arranged neatly, and then put in some of their favorite seasonings and wine, began to steam.

Generally speaking, the chicken needs to be boiled on high heat and then simmered on medium heat for about two hours so that the chicken will be stewed.

Steamboat chicken, named after the steamer used to steam it, the main ingredient of this food is chicken, and the main cooking process is steaming.

Steamboat Chicken is one of the famous dishes of Yunnan, which was circulated in the folk of south Yunnan as early as 200 years ago. It is reported that this food is made. Jianshui produces a kind of chic earthenware steamboat to steam, and this earthenware is the steamboat.

As early as the Qianlong period of the Qing Dynasty, the steamer chicken was popular in the south of Yunnan. This food is rumored to have been invented by Yang Lei, a chef from Fudeju in Lin'an Province (also known as present-day Jianshui County).