Yunnan Steamed chicken in casserole

1. Wash the chicken, cut ginger into large pieces, marinate the chicken with salt and pepper for half an hour. Do not add too much pepper, just a little bit. It's best to have peppercorns

2. Put the chicken into the bottom of the steamer, and put ginger slices and scallions on the surface

3. Put the shiitake mushrooms on top again, and that's it. There's no need to add water to the steamer because the middle nozzle lifts the steam into the pot

4. I was supposed to put a pot that was about the same size as the steam pot under it, but my soup making electric pot had too little firepower and I gave it up.

5. The same goes for placing it in a large antimony pot. Cover it with a lid, boil the water, and use medium heat steam for three hours. During the process, be sure to add water, but do not remove the lid of the steam pot. Keep the water vapor at the bottom of the pot at the same temperature and humidity.

After three and a half hours, the pot finally came out. Opening the lid, the aroma filled the air.

7. The current pot is full of soup.

8. Finally, take a recent photo without adding chicken essence or monosodium glutamate. The taste is very comfortable and the soup is particularly fresh.