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Steam-pot chicken, named because it is steamed in a steamer. The main ingredient is chicken, and the main cooking process is steaming, which has the effect of nourishing the body, nourishing blood, strengthening the spleen and appetizing. Steam pot chicken is deeply loved by the masses because of its rich nutrition.

Steam pot chicken is one of the famous dishes in Yunnan, as early as 2,000 years ago in southern Yunnan folk circulation. Jianshui produces a unique clay steamer, called "steam pot", which is specially used to steam food.

The method of steaming chicken is to wash the chicken and then cut it into small pieces, put it into the steamer with ginger, salt, green onions, grass and fruits, and cover it, put the steamer on top of a soup pot full of water, plug the gap with gauze to avoid leakage, and then 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 pot. Since the soup is condensed by steam, the umami of the chicken is lost less during the steaming process, so the original flavor of the chicken is basically maintained.

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As early as the Qianlong period of the Qing Dynasty, steam-pot chicken was popular in southern Yunnan. According to legend, it was invented by Yang Li, the chef of Fudeju in Lin'an Prefecture. That year, the emperor inspected the prison guards, and the prefect issued a proclamation to solicit delicacies in order to please the Son of Heaven, and the selected reward was 50 taels of silver. Yang Li's family was poor, his mother was seriously ill, in order to get a heavy reward, he synthesized the local method of eating hot pot and steamed steamed buns, created a steam pot, and regardless of the danger to his life, climbed to the top of the swallow cave to pick bird's nest, and wanted to make a bird's nest steam pot chicken to apply. Unexpectedly, the steam pot was stolen, and Yang Li was asked about the crime of bullying the king and wanted to be killed.

Fortunately, the emperor asked the truth and saved Yang Li from death, and renamed Fudeju "Yang Li Steam Pot Chicken". Since then, the steam pot chicken has become famous and has become a famous dish in Yunnan. At that time, the preparation of steam-pot chicken was very simple, but the taste was very mellow. The predecessor of the steam pot was a pottery hot pot. The predecessor of the steam pot chicken was Yanglin chicken. In the early years, poplar forest in Yunnan.

Jianshui and other places use the precious medicinal herb Cordyceps sinensis to make chicken, called "Yanglin chicken", and the pottery hot pot of simmering chicken is called "Yanglin pot". Yanglin pot is produced in Jianshui, and Jianshui pottery has a history of more than 1,000 years. In the Qing Dynasty, the master potter Pan Jinhuai used red, yellow, purple, blue and white clay to sinter into colored pottery. In 1921, there was a potter named Xiang Fengchun, who inherited his family's ancestral craftsmanship and created a steam pot for cooking. In this way, "steam pot chicken" replaced "Yanglin chicken". The steam pot is now produced in large quantities by Yunnan Jianshui Arts and Crafts Pottery Factory. People describe Jianshui pottery as "bright as water, bright as a mirror", "body like iron and stone, sound like chime". In the 60s, Premier Zhou visited abroad and brought Jianshui purple pottery steam pot and vase as gifts to foreign friends.

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At the beginning of liberation, Long Yun, then vice chairman of the National Defense Commission, feasted the central leaders with the Yunnan delicacy "Jianshui Steam Pot Chicken", which was praised by Chairman Mao; During Nixon's visit to China in 1972, Premier Zhou personally ordered the famous Yunnan dish "steamed chicken" at the state banquet arranged by Premier Zhou. At the beginning of the feast, the lid is lifted, the hot steam is on the face, the fragrance is overflowing, the chicken is smooth and tender, and the soup is delicious. Mai Mai Sang, the taste is too good! It is said that after tasting it, Ni was full of praise and admired its deliciousness, and praised: "The taste is so delicious, I really want to eat the whole steam pot together!" "The domestic and foreign media competed to report it, adding glory to our China and passing it on as a good story.

The tableware of the steam pot chicken should be made of clay steam pot with water. The shape of the water steam pot is simple, the structure is unique, the belly is flat and round, there is a hollow tube in the center, the steam enters the pot along this tube, and after the steam pot lid is cooled, it becomes water dripping into the pot and becomes chicken soup. After two or three hours, the meat is ready to eat, the chicken nuggets are tender and the soup is sweet.

Cooking steam pot chicken, chicken breed to choose local chicken, and the chicken is too big, too small, too fat, too thin, too greasy, thin and fishy, with just about to lay eggs tender hen or just bark the best rooster. The ingredients are very simple, just a few slices of ginger, a few shallots, a little pepper, and refined salt. When eating, the green onion and ginger should be picked off, leaving only the taste fishy, fresh and palatable.

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I don't know when, I can't verify who it is, in the steam-pot chicken with Yunnan specialty of the precious medicinal materials "Panax notoginseng", "Cordyceps", "Gastrodia", so that the chicken soup is more nutritious, as well as moisturizing the lungs, tonifying the kidney function, coronary heart disease, asthenia and anemia have a significant effect, become a nourishing delicacy. Since then, the reputation of the steam-pot chicken has become more and more famous, and outsiders who go to Kunming have to taste it. In recent years, there are more and more chicken dishes cooked in steam pot in Yunnan, the main ones are "Cordyceps steam pot chicken", "ginseng steam pot chicken", "Tianqi steam pot chicken" and so on, they are not only delicious dishes, but also food therapy products.

No water can be put in the steam pot, and all the soup ultimately comes from the distillation process; The chicken nuggets should still be soaked and squeezed dry, otherwise the final soup may be mixed with the chicken's own sewage, which will affect the taste.

The ingredients and seasonings should not be too pungent and tasteful. Xuanwei ham mainly provides salty and umami, wolfberry and the like, as long as it is controlled within the amount that does not cover up the original taste of the steaming pot chicken; However, bamboo sunflower does not provide much flavor, and has a greasy effect on fatter chickens, so the restrictions can be appropriately relaxed. The same is true for medicinal materials, for medicinal materials that have a bitter taste and other tastes, do not add too many medicines to produce the taste of decoction; Cordyceps and other medicinal materials that basically do not affect the original flavor and even play a role in enhancing the flavor can be appropriately relaxed, but it is also necessary to pay attention to the restrictions on the use of traditional Chinese medicine itself to avoid counterproductiveness.

For example, shiitake mushrooms, even if you like it, you should try to choose the one with a light taste and put it as little as possible. The taste of steamed chicken is very different from the taste of ordinary chicken soup, it is very different from Huixiangyuan roast chicken, and it is often taken for granted to choose the combination with the idea of boiling chicken soup, and the final taste will not be any different from ordinary chicken soup. It is recommended to make a steamed pot chicken without any ingredients first, and then adjust it with other ingredients and herbs according to the taste and purpose.

The method of choosing the time to put the ingredients together is that the easier the cook, the later they are put in; High temperature is required to steam out the flavor and incorporate it into the soup, so you can put it in at the beginning. In short, in principle, it is better to retain the original flavor as much as possible when mixing ingredients and mastering the heat temperature.

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Black chicken is rich in melanin, protein, B vitamins and other 18 kinds of amino acids and 18 kinds of trace elements, including niacin, vitamin E, phosphorus, iron, potassium, sodium content is higher than ordinary chicken, cholesterol and fat content is very low, black chicken serum total protein and globulin content are significantly higher than ordinary chicken, black chicken contains amino acids higher than ordinary chicken, and the iron content is much higher than ordinary chicken, known as "black heart baby".

Black chicken can improve physiological function, delay aging, strengthen muscles and bones, and has obvious effects on the prevention and treatment of osteoporosis, rickets, and iron deficiency anemia in women. It is edible to the general public; The elderly, children, and women, especially those who have maternal food deficiency and blood deficiency, liver and kidney deficiency, and spleen and stomach are not healthy, should eat.

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