Steamed chicken in a small cage is a unique high-grade flavor dish in Yunnan. Its cooking method is special, the chicken is tender, the soup is delicious, original and nutritious, and it enjoys a high reputation at home and abroad.

As early as the Qianlong period of the Qing Dynasty, Qiguo chicken was circulated among the people in southern Yunnan for 200 years. Pottery produced in Jianshui County, southern Yunnan has a long history and a simple and special style. Local Yang Li developed a special steamer with a mouth in the middle with Jianshui pottery, which is called "steamer". When cooking, put a soup pot filled with water under the steamer, then put the chicken pieces into the steamer and steam the chicken thoroughly. This vegetable soup is condensed by steam, which keeps the original flavor, tender meat and fresh soup, and is well received by consumers. Since then, the name of the steamer chicken has spread all over the world.

Steamed chicken has a special cooking method and exquisite workmanship. It is necessary to carefully grasp the three important five days of material selection, preparation and compatibility of medicinal materials in order to achieve good results. Choose the famous Wudingzhuang hen or capon, slaughter, depilate, wash and cut into pieces, add refined salt, ginger slices and onion knots, and put them in a steamer. Then, use a casserole that can hold five kilograms of clear water (it is best to put some pork bones in the casserole), put the steamer on the casserole, seal the contact surface with white cotton paper and batter to avoid air leakage, and cook the casserole on a big fire for four hours until the meat is stripped, and the onion knots and ginger slices are removed, which is a delicious dish.

To make steamed chicken with Panax notoginseng, Cordyceps sinensis and Gastrodia elata, we must master the processing and use methods of medicinal materials. "Tianqi" is a precious medicinal material unique to Yunnan, and its internal composition is similar to that of ginseng. Not only has nourishing effect, but also has good curative effect on coronary heart disease. Notoginseng steamed chicken is eaten by processing Notoginseng with oil, then mashing it into fine noodles and swallowing it with steamed chicken soup, with the most remarkable effect. You can also put a proper amount of cooked Tianqi powder into the soup when the steamed chicken is cooked, and then serve it. "Cordyceps sinensis" is also a valuable Chinese herbal medicine produced in Yunnan. Use it to make steamed chicken, first wash it with clear water and dry it, then stir-fry it in an oil pan, and then cook it with the chicken in a steamer. It tastes sweet and is beneficial to human body after eating. It has the effects of moistening lung and tonifying kidney, and treating asthenia, tuberculosis, hemoptysis and senile pelvic blood deficiency. Steamed chicken can also be combined with Chinese herbal medicines such as gastrodia elata and yam to become a nourishing delicacy with different effects.

Huangshizheng steam pot chicken

1 tender hen, 30g of astragalus.

Seasoning:

Cut 2 shallots, 5-6 slices of ginger, 2 tsps of salt, and 2 cups of cooking wine1/.

Exercise:

1. Cut the chicken into medium-sized pieces, blanch it in boiling water, pick it up, wash and drain it, and put it in a steamer.

2. Put Astragalus membranaceus, onion and ginger slices together on the chicken, and add 3 cups of salt, wine and water.

3. Cover the steamer, put it in a steamer or cauldron, and steam for about 2 hours.

Service mode:

Drink fruit juice and eat chicken, and share it.

note: