Ginseng Steam Pot Chicken

Overview

Cooking food with the help of steam is a unique invention of the Chinese. This method can best preserve and even sublimate the taste and nutrition of food, and is also the ultimate experience in pursuit of original taste. There is a rare dish that is named after the vessel in which it is cooked, and it is steam pot chicken. This Yunnan famous dish has been popular among the people in southern Yunnan as early as 2000 years ago. In recent years, more and more dishes are cooked in steam pots. In addition to ginseng steam pot chicken, there are also various recipes that add ingredients such as Tianqi, Cordyceps, Gastrodia elata, etc. In addition to being delicious, it is also a top-quality food therapy.

Tags

• hot dishes
• common dishes
• meat dishes
• cantonese cuisine
• old man
• dinner with friends
• yunnan cuisine
• winter recipes
• lunch
• cooking wine
• mushroom
• preserved ginseng
• red dates
• three yellow chicken
• ginger slices
• salt

Ingredients

Steps

1. 1 The main materials are ready.

2. 2 Remove the roots of the mushrooms and make cross cuts, wash the red dates and set aside;

   

3. 3 Add chicken pieces and ginger slices, add appropriate amount of salt and cooking wine, stir well and stir-fry until fragrant;

   

4. 4 Pour the fried chicken pieces, mushrooms, red dates, ginseng and ginger slices into the steam pot;

   

5. 5 Place the steam pot on top of a soup pot filled with water, plug the gaps with gauze or soft towel to prevent air leakage, and put it on the fire to cook. After the water in the soup pot boils, the steam will gradually steam the chicken through the air nozzle in the middle of the pot.

   

6. 6 The steaming time can be controlled at 2 to 4 hours, until there is more soup in the steam pot and the chicken is soft and rotten. Since the soup is condensed by steam, the umami flavor of the chicken is less lost during the steaming process, so the original flavor is basically maintained.