Yunnan Steam Pot Chicken
关于云南汽锅鸡
Yunnan has a long history of stagnant vegetables, and Yunnan steam pot chicken is one of its representative dishes. It has fresh and diverse flavors, makes good use of herbs and fungi, and is good at stir-frying, stewing, steaming and stewing, which fully embodies the cooking wisdom of Zucai.
Ingredients
- Whole chicken 1 (about 1.2kg, cut pieces)
- Ginger 20g (sliced)
- Scallions 5
- Goji berries 10g
- Dried jujubes 6
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
Instructions
- 1. Cut chicken into pieces. Blanch 2 minutes.
- 2. Place chicken pieces in the bottom of a Yunnan steam pot (qiguo).
- 3. Add ginger, scallions, goji berries and jujubes.
- 4. Add Shaoxing wine, salt and white pepper.
- 5. Fill the steam pot chimney with boiling water.
- 6. Place pot over heat. The steam condenses and drips back, creating broth.
- 7. Steam for 2-3 hours. Do not open lid.
- 8. The chicken is incredibly tender and the broth is clear and rich. Serve.
文化小知识
Zucai combines the cooking traditions of the Dai, Yi and other ethnic minorities, and makes good use of herbs and fungi unique to Yunnan. Cross-bridge rice noodles, steam pot chicken, and steamed vegetables are all classic examples of delayed vegetables. Yunnan Steam Pot Chicken is a household name in Yunnan. It is a must-have dish at festivals and family gatherings and is the epitome of the food culture of stagnant vegetables.