Steam-Pot Chicken

关于鸡是一道经典滇菜美食约分钟即可完成主料选用鸡肉

Yunnan Steam Pot Chicken is a classic traditional dish in Yunnan and a representative work of delayed vegetables. With fresh and diverse flavors, good use of herbs and fungi, and good at frying, stewing, steaming, and stewing, Qìguō Jī is widely popular in local families and restaurants.

食材清单

• 1 chicken
• Fish 300g
• Shredded ginger 300g
• Shredded green onion 300g

制作步骤

1. 1. Clean the main ingredients and make a few cuts on both sides of the fish body to facilitate the flavor.
2. 2. Marinate with cooking wine and salt for 15 minutes to remove the fishy smell
3. 3. Spread shredded ginger and scallions on the bottom of the plate, and add the main ingredients
4. 4. Boil the water in the steamer, add the main ingredients and steam over high heat for 8-10 minutes
5. 5. After steaming, pour out the soup from the plate and top with fresh onion and ginger shreds.
6. 6. Pour in hot oil to stimulate the aroma, then drizzle with steamed fish soy sauce.

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.