Steamed chicken in casserole with Preserved Pork and Bamboo Shoots

1. Authentic Yunnan steam boilers must be used. Wash the chicken and cut it into pieces, cut the bamboo shoots into pieces, remove the stems of the shiitake mushrooms, use a rice shaped flower knife, and cut a few thin slices of bacon (not too much, otherwise it will be very salty, a few slices will be very fragrant)

2. Put all the cut ingredients into the boiler.

3. Add a little salt (be sure to use less, bacon is very salty), chicken essence, and abalone sauce

4. Never add water to the boiler. Water is placed in the sand pot below. If you don't have a sand pot, use any type of pot that matches the size of the bottom of the boiler. There are air holes in the gas pot, and when the water in the clay pot boils, it will turn into steam and enter the pot through the air holes, and distill to form a delicious and rich soup. Use a damp cloth to block any gaps that may leak air as much as possible, which can improve distillation efficiency.

After two hours of slow steaming over low heat, you can enjoy the unparalleled delicious taste.

6. The soup has a golden color and a strong aroma

7. Spring bamboo shoots with a refreshing meat aroma are particularly delicious

8. The meat is super delicate, soft and tender. Since it is not cooked, no water was added before, so it is more authentic than traditional chicken soup, which is amazing.