【Yunnan】Small taro steam pot chicken
Overview
Making this steam pot chicken is time-consuming. In order to taste the original flavor of the food, I chose a slow cooker for 6 hours. It was too late when I made it, so I took a few pictures of the finished product the next day. A lot of the chicken and soup had been destroyed. Haha, I deliberately left a small part for fun. (Baidu) Steam pot chicken is one of the famous dishes in Yunnan. The method of making steam pot chicken is to place the steam pot on top of a soup pot filled with water. After the water in the soup pot boils, the steam will gradually steam the chicken through the steam nozzle in the middle of the pot (usually 3 to 4 hours). Since the soup is condensed by steam, the umami flavor of the chicken is less lost during the steaming process, so the original flavor of the chicken is basically maintained. The tableware for the steam pot chicken must be made from Jianshui earthenware steam pot for the best taste. The Jianshui steam boiler has a simple appearance and a unique structure. It has an oblate belly and a hollow tube in the middle. The steam enters the pot along this tube. After being cooled by the boiler cover, it turns into water and drips into the pot to become chicken soup.
Tags
Ingredients
Steps
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One local chicken
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Chop the chicken into small pieces
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Blanch the chicken pieces in water and add some cooking wine to remove the unpleasant smell. Clean it and remove it from the water.
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Add green onions and ginger slices to the steam pot, then stack the chicken pieces.
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Put water in the bottom pot
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Place the steam pot over the pot of water and close the lid. Set the low heat to simmer for 6 hours and start.
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Prepare small taro
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Boil the taro until you can peel it smoothly.
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Wait for the steam pot chicken to cook for about 4 hours, then add the taro and salt and continue cooking.
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OK
