Cooking food with the help of water vapor is a unique Chinese invention, which is the best way to preserve and even sublimate the flavor and nutrition of food, as well as the ultimate experience of pursuing the original taste. Rarely does a dish get its name because of the vessel in which it is cooked, and that is said to be vaporized chicken. This famous Yunnan dish has been passed down in the folklore of southern Yunnan as early as 2000 years ago. In recent years, the use of steamer cooking dishes more and more, in addition to the "ginseng steamer chicken", there are added Tianqi, Cordyceps sinensis, asparagus and other ingredients of various practices. It's a delicious and therapeutic food.

How to make ginseng chicken

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1

Main ingredients ready

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2

Flower mushrooms rooted and cut in the cross, jujubes cleaned and spare

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3

Chicken with ginger, season with salt and cooking wine. Salt and cooking wine and mix well in a pot and stir fry

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4

Pour the fried chicken and mushrooms, dates, ginseng and ginger into the steamer

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5

The steamer is placed on top of a saucepan full of water, and the seams are blocked with a gauze cloth or a soft towel to avoid leakage, and then put on the fire to cook. When the water in the saucepan boils, the steam will gradually steam the chicken through the air nozzle in the middle of the steamer

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6

The steaming time can be controlled in 2~4 hours, to steam to the steamer in the soup is more, the chicken is soft and rotten for the preferred, due to the soup is the steam condensed, the chicken's freshness in the steaming process to lose less, so basically maintains the original flavor