A steamboat is a vessel, similar to a casserole, that is more round and flat, with a tube in the center. Like an inverted funnel, the sides around it are turned upwards. The main role is to accumulate steam, because the steamboat dishes are not allowed to put water. Steamboat to Yunnan Jianshui production of the best, compared with other areas of production of the steamer, the main difference is that gently knocking will emit a metallic sound, and to make the steamer dishes will be better flavor. I have two of them, one from Jianshui and one from Yixing.

Steamboat chicken practice

1, fresh chicken or duck, a. Choose a freshly slaughtered chicken or duck, and be sure not to use frozen ones. Preferably a Chai hen, because the main thing to drink in a steamboat dish is the soup.

2, there must be a Yunnan produced grasshopper. Why should I choose the one from Yunnan, because the one from Yunnan has a special aroma. The ones bought in the supermarket or drugstore do not have this aroma. I have tried many times.

3, hydrated shiitake mushrooms moderate, mainly based on their own taste. Note: mushroom water is not wanted, will destroy the flavor of the steamer dishes.

4, green onion, ginger moderate. A chicken, I probably use 3 sections of an inch wide green onion segment, 4 slices of ginger.

Practice: 1, the chicken or duck chopped pieces, preferably smaller pieces, if you are afraid of greasy can remove the skin. Chopped yards in the steamer, do not blanch with water, put the hairy mushrooms, scallion segments, ginger.

2, the grasshopper should be broken open, so that the aroma can be emitted.

3, add the right amount of salt, no more seasoning. The flavor will be very strong if the chicken or duck is well chosen.

4, find a larger steamer, put the steamer in it, add enough water and cover it. Steam on high heat for 1 - 2 hours, do not add water or lift the lid halfway. If you don't have a suitable steamer, you can find a pot with just the right amount of steamer on top, and wrap the area where the two pots meet with a damp towel, so as to reduce the loss of steam. You can also use stock instead of water to make a richer and more flavorful steamboat dish. This is the most traditional way to make chicken in a steamer. You can also add bamboo shoots, bamboo fungus, sea cucumber, abalone, ginseng, angelica, astragalus, wolfberries, jujubes, and other herbs to taste.

Note: I have tried all of the above practices, I prefer not to add herbs to the original flavor, and I hope you will soon make your favorite hot pot dishes!