How to make steam pot chicken delicious, the home cooked practice of steam pot chicken

Ingredients. Ingredients.

Drumstick. 150 grams. Accessories. Salt.

Amount. Pepper.

Amount. Wine. Amount. Ginger.

Amount. Dried mushrooms.

Amount. Steps.

1.Soak the dried mushrooms in warm water and wash them and set aside.

2.Chop the chicken thighs into pieces and <>

3.Mix with a pinch of salt and pepper and marinate for 30 minutes.

4.Put the soaked mushrooms in the bottom of the steamer and <>

5.Put in the chicken pieces, stack a few slices of ginger and cover with a lid.

6.Prepare a small enamel pot, the size of the mouth should be enough to seat the steam pot, and the pot should be filled with enough water.

7.It is very suitable to sit on the steamer, put it on the stove, simmer on medium-low heat, and you can turn off the heat in about two hours, <>

8.When I open the lid, I smell the fragrance.

1. Cut the chicken into 3 cm cubes, slice the ginger, cut the whole green onion into two sections, and pat it loose with the back of the knife. Take out the chicken fat and set aside.

2. Put the chicken pieces into the pot, wash and squeeze dry.

3. Put it into the steam pot. If it is accompanied by ingredients that determine the basic taste and need to be steamed for a long time to produce flavor (such as Xuanwei ham, etc.), put it together. Green onion ginger and an appropriate amount of chicken fat are spread at the end.

4. Boil a pot of water, sit the steam pot on the boiling water pot, if the seam between the steam pot and the boiling water pot leaks, use batter to batter. Cover the steam pot lid.

5. Check once after 10 minutes, if there is more soup in the steam pot, it means that the chicken is not dried (distillation cannot be so fast), take it out and repeat step 2, and pour out the chicken seepage sewage and re-wash the steam pot.

6. Start the long-term distillation process, and the soup produced by distillation will increase little by little (no need to check again). If the kettle is small, check whether the kettle is dry and replenished in the middle.

7. According to the size of the pot, it can be made within 2 to 4 hours, based on the amount of soup and the number of people who eat the pot.

If you want to do a good job, you must first sharpen your tools, the steam pot is easy to buy, the steam pot chicken is not easy to do, most people are impatient to make the steam pot chicken, more than 3 hours, what is the concept? Electricity costs electricity, gas costs gas! More important who has the patience and time etc?

Now in a fast-paced life, the inefficiency is not accepted, and it will definitely not be promoted. Therefore, most people buy a steam pot, but they put it on the shelf and don't like to make steam pot chicken. That's all a showpiece!

Shanghai Yuzhou and Shanghai Tengma jointly developed the steam pot and bottom pot to make the steam pot chicken every hour, promote the development of the industry, and popularize the food and practice of steam pot chicken, which is a major innovation in technology.

1. To make steam-pot chicken, you should choose fresh chickens, and the meat is fresh and tender.

2. Cut the chicken into pieces, add an appropriate amount of cooking wine, green onion and ginger water, remove the fishy smell, and marinate it.

3. Prepare the steam pot, this is the steam pot, you can click to buy it online, it is very convenient, unlike other pots, there is an air valve in the middle, and the gas comes in from this gas noveil.

4. Put the marinated chicken pieces into the steam pot, sprinkle a little ginger, the green onion, a little salt, you can put in some shiitake mushrooms, the taste will be better in the spring, don't put a drop of water in the steam pot and wait for a while when steaming, there will be soup inside, this soup is all steamed in, especially delicious.

5. The steam pot should be placed on the top of the pot, and there should be water in the steamer, if there is a gap between the steam pot and the pot below, it should be plugged with a burning cotton cloth to prevent it from leaking.

6. According to the size of the chicken, steam it for about 20 30 minutes, open the pot and prick the chicken with chopsticks, if it can be pierced through, it proves that it is cooked, and the prepared fine pot chicken can be eaten, the chicken in the steam pot is fresh and tender, the soup is slightly darker in color, and the taste is delicious.

Steam pot chicken is a very famous dish, I believe many people like it very much, this dish was first spread in Yunnan, and later was widely respected throughout the country, let's take a look at the most authentic way to make steam pot chicken.

Authentic method of steaming pot chicken.

Ingredients: Appropriate amount of chicken, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of shallots.

Step Method:

1.Chop the chicken, cut the green onion into sections, and slice the ginger.

2.Add scallion and ginger slices to the chicken, and add salt (it can be slightly salty).

3.Add an appropriate amount of cooking wine and grasp well.

4.Put it in a steamer and marinate for more than 30 minutes to allow it to absorb the flavor (if you have time, it is better to marinate for a longer time).

5.Boil a pot of boiling water, put the steamer on the pot (preferably around the cloth to reduce steam overflow) and keep it boiling, steam for about 60 minutes, until more soup appears in the pot.

What kind of chicken is used to make steam-pot chicken.

When making steam-pot chicken to eat, the best thing to use is black chicken, and it is very rich in melanin, plus protein, B vitamins, which are very needed by the human body, and black chicken also has amino acids and trace elements, especially niacin, vitamin E, as well as phosphorus, iron, potassium, sodium and other trace elements, the content is much higher than ordinary chicken, and the content of cholesterol and fat is also relatively low. Therefore, black chicken is healthier than ordinary chicken.

Nutritional value of steam-pot chicken.

The content of chicken protein is relatively high, there are many types, and the digestibility is high, which is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important ** fats and phospholipids in the dietary structure of Chinese. Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc.

The medicine of the motherland believes that chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and veins, and strengthening muscles and bones.

Steam pot chicken is a specialty of **.

Steam pot chicken belongs to a famous dish in Yunnan, in fact, as early as hundreds of years ago, steam pot chicken has been spread in southern Yunnan. At that time, there was a very unique clay steamer, which was called a steam pot, and it was specially steamed and eaten by people with infiltration. Later, the steam-pot chicken slowly spread.

Mushroom-flavored steamed chicken.

Steam pot chicken is a warm soup that my family often eats in winter. The size is suitable for a family of three or two people for a meal.

About 2 catties of local chicken.

10 grams of mushrooms.

Agaricus mushroom 10 grams.

Bamboo sunflower 6 grams.

Red dates 20 grams.

Goji berries 5 grams.

Ginger 4 large slices.

Salt to taste. The preparation of mushroom-flavored steamed chicken.

Preparation. Chop the chicken into pieces and wash the flying water, then rinse with warm water to control the water and set aside. Other excipients and fungi should be soaked and washed with water in advance for later use.

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Put the prepared ingredients into the steam pot in turn. Note that bamboo sunflower and wolfberry should not be put first, they are easy to ripen, and they should be added when they are almost ready.

Then put the steam pot on an auxiliary pot, the auxiliary pot must be larger than the bottom diameter of the steam pot, and the auxiliary pot should add about seventy percent of water. **Bring to a boil on high heat first, then turn to low heat and simmer slowly.

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After the water was boiled, I found that the steam was leaking out between the auxiliary pot and the steam pot, so I found two pieces of white gauze, wet them and put them around the interface between the pot and the pot and the lid. In fact, it's okay not to do this. However, the soup in the steam pot is condensed by steam, ensuring that less steam leakage is conducive to more soup in the finished product.

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After boiling over high heat, turn to medium-low heat and keep boiling slightly. After simmering for 3 and a half hours, open the lid and add the cleaned bamboo and wolfberry, and continue to simmer for another 15 minutes to turn off the heat.

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Add an appropriate amount of salt to taste according to your taste. Don't be too salty, the steamed chicken is the original umami. The chicken in the pan can be eaten with a little light soy sauce.

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Tip 1Note that the mushrooms in the raw materials are not fixed, and you can put whatever you like. But don't put more than three kinds and don't put too much in the amount, the amount will rob the flavor of the chicken.

2.Because it is a long-term simmer, be sure to check the water level in the auxiliary pot halfway, and add water in time to dry boil carefully.

3.Note that you must be careful during operation and be careful with steam! I almost got hurt by steam! Safety first!

4.Regarding the cooking time, it is recommended not less than three hours. The length of time also has an effect on the amount of soup.

Cooking food with the help of water vapor is a unique invention of the Chinese, which can best retain or even sublimate the taste and nutrition of food, and is also the ultimate experience in the pursuit of original taste. There is a rare dish that gets its name from the utensils used to cook it, and it is the steam-pot chicken. This famous dish of Yunnan has been circulated among the people of southern Yunnan as early as 2000 years ago.

In recent years, there has been an increase in the number of dishes cooked in steam pots, and in addition to "ginseng steam pot chicken", there are also garitas.

7. Various methods of cordyceps, gastrodia and other ingredients. In addition to deliciousness, it is also the top quality of dietary therapy.

Preparation of ginseng steam-pot chicken.

Step 1

The main materials are ready.

Step 1

Remove the roots of the mushrooms and draw a cross knife, wash the red dates and set aside.

Step 1

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

Step 1

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

Step 1

Place the pot on top of a soup pot filled with water, plug the gap with gauze or a soft towel to avoid air leakage, and put it on the fire to cook. After the water in the soup pot is boiled, the steam gradually steam the chicken through the nozzle in the middle of the steamer.

Step 1

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

Steam-pot chicken. A famous dish for the state banquet.

The unique flavor of the steam pot chicken comes from its special cooking utensils - the steam pot, its bottom is a trumpet-shaped steam inlet, ** with a conical tubular nozzle, up to two-thirds of the height of the pot body, and the pot is covered with a dense lid.

Ingredients] half a local chicken.

Ingredients: 2 dried abalone, 3 dried shiitake mushrooms, a small handful of wolfberries, 3 red dates.

Seasoning] a little salt, ginger slices, four spoons of Huadiao wine, white peppercorns.

Method] Half a local chicken, chopped into the size of dominoes, and rinsed repeatedly under running water. Take a steamer pot and stack the chicken on the bottom of the pot.

2.Spread with ginger slices (you can have a little more) and throw in white peppercorns. Put in two dried abalone, a small handful of wolfberries, soaked dried shiitake mushrooms, three red dates, an appropriate amount of wolfberries, a little salt, and then pour in four spoons of Huadiao wine.

3.Find a steamer that is slightly smaller than the diameter of the steamer (the diameter of the steamer is 22cm, the steamer is 20cm), add more than half a pot of water, and pad the edges with two dishcloths.

4.Cover the steam pot with a lid, place it on the steamer, and arrange the dish towels on the edges, mainly for sealing, and don't let the side run away. Finally, after boiling on high heat, turn to low heat and steam for an hour and a half (three yellow chicken), or 2 hours (local chicken), and do not open the lid in the middle.

5.With enough time and patience, a pot of fragrant steamy pot chicken can be enjoyed.

Home-style soaking method of dried abalone Put the dried abalone into the pot and soak it in cold water for two days (refrigerator in summer); The next day, change the water, boil, turn off the heat and continue to soak for a day and night.

The key to making the chicken is to chop it into domino sizes, and it should be rinsed under running water, because there is no need for "flying water" (that is, blanching it in hot water to remove impurities and blood foam) to make steampot chicken, so be sure to wash it for a while.

2.The steamed chicken eats the original taste of chicken, so there must not be too many seasonings, that is, Huadiao wine (to remove the smell) and white peppercorns (to increase the flavor, dissipate cold, and strengthen the stomach) and a drop of salt, and no other seasonings.

3.The water in the steamer should be enough, basically two-thirds of the pot of water, otherwise it will be steamed for an hour, and if the water is not enough, it will paste the pot.

Here's how to make steam-pot chicken:Ingredients: half a three-yellow chicken.

Excipients: 11 red dates, an appropriate amount of wolfberry, an appropriate amount of cordyceps flowers, an appropriate amount of jade bamboo in the liquid posture of sand ginseng, a little salt, 4 slices of ginger.

1. Wash and drain the three yellow chickens.

2. Wash and drain red dates, wolfberry, insect flowers, sand cucumber and jade bamboo, and slice ginger.

3. Pour water into the three-legged kettle of the rice cooker, about one moment of water.

4. Put the retort pot into the three-legged kettle, and then put in all the ingredients. The rice cooker is set up to steam meat, and the steaming light is turned on to enter the steaming program.

5. Start making the steamed chicken in a steaming pot for about 40 minutes, and you can enjoy the deliciousness.