night sweats chicken uses a steam pot, which is similar to Yunnan steam pot chicken. It is characterized by its original flavor. Generally, the steam pot is placed on a soup pot filled with water, and the gap is blocked with emery cloth to avoid steam leakage, and then cooked on the fire. After the water in the soup pot is boiled, the steam will gradually steam the chicken through the steam nozzle in the middle of the steam pot (usually it takes 3 ~ 4 hours). Because the soup is condensed by steam, the umami flavor of the chicken is less lost in the steaming process, so the original flavor of the chicken is maintained. Because the steam rises and meets the cold air in the top pot, it partially turns into distilled water and drops on the food in the steaming bowl, just like night sweats, so it is called night sweats chicken.

Drunken chicken pot, on the other hand, gives you a sense of participation, the process from raw to mature, and a burst of wine fragrance, which makes you watch and covet, and then you can operate it yourself, add whatever you want, and give play to your subjective initiative. Over time, alcohol naturally volatilizes, and the rest is fragrance.

ingredients:

the chicken used for night sweats is a good chicken at first sight, an authentic three-yellow chicken, covered in waxy yellow, so pure yellow, it makes you greedy. The most special thing is that unlike cooking at home, the chicken is old and the meat is loose after steaming for a long time. Instead, it's the tender bet that was served. Simple, but delicious.

Drunken chicken pot, first of all, the soup base is composed of Shaoxing carved flowers+red dates+medlar+Astragalus membranaceus+longan+... The nutrition, nourishment and taste are self-evident. Then the chicken said that it was a chicken that ate Anji bamboo and ran in the bamboo forest every day. In addition to chicken, there are many other ingredients, such as baby cabbage, fungus and minced chicken, and a special Japanese-style rice ball roll (their main store is Japan), which tastes like frozen tofu, but tastes more fragrant and has no fishy smell of tofu.

in terms of taste, one is the original brand, and the other is the rich taste and special bouquet.

On the whole, it leaves me wanting more.

It's a chicken steamed in a night sweatshop. The night sweat pot originally came from Zhenfeng County, Guizhou Province, which is at the junction of Yunnan, Guizhou and Guangxi. It is also called Zhenfeng Steam Pot. This cooker is made of earthenware and consists of four parts: base, steaming bowl, top pot and top cover. The steaming bowl is shaped like a flower bowl, which is used to hold raw materials. The mouth edge is slightly wider and curved outwards, and there are 8-24 air holes around the mouth side of the bowl. The base is bottomless, about 3 cm higher than the steaming bowl, and the diameter around it is 3 cm larger than that of the steaming bowl. There are two symmetrical pot ears on the mouth side. The steaming bowl is installed in the base, just against the mouth edge of the steaming bowl, and the two form a clamping wall. There are also two symmetrical pot ears on the top pot, and there are bowl-shaped nests on it for holding cold water. Some of them have been made into small bowls with 6-12 holes for steaming some small raw materials (such as squab, etc.). No water is added when the food is steamed in the steaming bowl. Steam enters the steaming bowl through the air holes in the clamping wall to steam the raw materials. During the steaming process, the steam rises and meets the cold air in the top pot, which partially turns into distilled water and drops on the food in the steaming bowl, just like night sweats, so it is called night sweats chicken.