Soup chicken
By VicentaLakin
The chowder chicken, unique to Yunnan, has a special cooking method, which is fine chicken, fresh soup, original juice, nutritional and well-known at home and abroad. As early as Chiang Dynasty, the chicken boiler was popular in the Pfinan region for 200 years. The pottery produced in the water district of Phinan has a long history of being simple and unique. The local population, using asphalt to build potion, has made a unique effort to develop a special, mouth-to-mouth steam pot known as the “bottle”. Cooking with a pot full of water, then put the chicken into the pot, which is fertilized by steam. The soup is made of steam, which preserves the smell of the raisins, the fragrance, and the fresh soup。
Recipe Recommendations
- local chicken half a
- Agrocylla appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Soup chicken
1
rooster wash, cut small pieces。
2
Worm mushrooms choke root, onion slices, ginger slices。
3
The chicken block is placed in the container, with onions, ginger chips, and the wine is tuned by hand and made for more than two hours。
4
Pickled chicken blocks are loaded into the boiler, coded into herbs, ginger onions, appropriate salt。
5
The boiler is placed in the steam pan, with a sufficient amount of water to remain boiling and evaporated for approximately 3-4 hours。
6
Pick up onions, and a little onion will be eaten。Soup chicken Make Tips
1. The bottom of the boiler is hollow and uses the principle of indirect heating. During the steaming process, it is best to put enough water in the soup pot below at one time, and pay attention to observe the soup pot not to dry out during the process.
2. Sanhuang chicken, Chai chicken, and broilers are not suitable for making steam pot chicken. The chicken does not need to be blanched, so the quality requirements are high. It is best to buy the kind of local chicken that is raised freely by farmers. After slaughtering, you can see the yellow oil on the abdomen. You should buy it and cook it now and not freeze it overnight, otherwise the taste will be affected.
3. Cooking steam pot chicken, the local chicken cannot be too big, too small, too fat, too thin, too fat, too thin, too fat, too greasy, thin and fishy. Use a tender hen that is just about to lay eggs or a chicken that has just begun to crow is best.
4. No water can be added to the boiler. It is completely heated by steam at high temperatures to force out the oil quality and moisture of the chicken. Therefore, the soup is denser and darker than ordinary chicken soup.
2. Sanhuang chicken, Chai chicken, and broilers are not suitable for making steam pot chicken. The chicken does not need to be blanched, so the quality requirements are high. It is best to buy the kind of local chicken that is raised freely by farmers. After slaughtering, you can see the yellow oil on the abdomen. You should buy it and cook it now and not freeze it overnight, otherwise the taste will be affected.
3. Cooking steam pot chicken, the local chicken cannot be too big, too small, too fat, too thin, too fat, too thin, too fat, too greasy, thin and fishy. Use a tender hen that is just about to lay eggs or a chicken that has just begun to crow is best.
4. No water can be added to the boiler. It is completely heated by steam at high temperatures to force out the oil quality and moisture of the chicken. Therefore, the soup is denser and darker than ordinary chicken soup.