Steamed chicken in casserole with Ginseng
2024-11-28 14:59:08 1222
Cooking food with steam is a unique invention of the Chinese people. This way can best preserve and even sublimate the taste and nutrition of food, and it is also the ultimate experience of pursuing the original taste. It is rare for a dish to get its name from the cooking utensils, that is, Steamed chicken in casserole. This Yunnan famous dish has been circulating among the people in southern Yunnan as early as 2000 years ago. In recent years, there are more and more dishes cooked with steam pot. In addition to "ginseng Steamed chicken in casserole", there are also various ways to add ingredients such as panax notoginseng, cordyceps sinensis, gastrodia elata, etc. In addition to deliciousness, it is also a top-notch food therapy.
Details of ingredients
Technique
Steps to make Steamed chicken in casserole with Ginseng
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1. Prepare all the main materials.![]()
2. Remove the roots of the mushroom and use a cross shaped knife. Wash the red dates and set aside for later use;![]()
3. Mix chicken chunks with ginger slices, add an appropriate amount of salt and cooking wine, and stir fry until fragrant;![]()
4. Pour the stir fried chicken chunks, mushrooms, red dates, ginseng, and ginger slices into a steam pot;![]()
5. Place the boiler on top of a soup pot filled with water, cover the gaps with gauze or soft cloth to prevent air leakage, and boil over high heat. After the water in the soup pot boils, the steam gradually steams the chicken through the air nozzle in the middle of the pot.![]()
6. The steaming time can be controlled within 2-4 hours, preferably until there is more soup and the chicken is soft and tender in the steam pot. Due to the fact that the soup is condensed by steam, the freshness of the chicken is less lost during the steaming process, so it basically maintains its original flavor.
