Steam Pot Chicken

Kunming, Yunnan, China Cuisines: Authentic Local

About

Steam Pot Chicken (汽锅鸡; "qiguo ji") Tienchi & Steam Potted Chicken with Cordyceps used to be made in a restaurant famous for this course. Later they created a new variety with gastrodia tuber in the soup, becoming one of the well known local nutritious dishes in Kunming. Early in the Qianlong Era of the Qing Dynasty, the steam potted chicken became popular among the common people. Jianshui County has a long history in producing the best pottery ware in Yunnan. Pots produced in this county has different shapes and forms. The steam pot has a hollow tube fixed in the center, up to the height of the pot. Food including the raw chicken pieces, ginger, salt and so forth are put around the tube and the pot is placed onto a bigger pot with boiling water underneath. Steam will come up from the small hole in the middle to heat the food in the pot. The Chicken will be ready about three or four hours. The same method is used to cook other food and will increase the flavor of the dish.
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