所需食材
- 三黄鸡半只（约700g）
- 虫草花20g（可省）
- 枸杞1汤匙
- 红枣4颗
- 姜片4片
- 盐适量
- 料酒1汤匙
食材准备
- 鸡剁成块，冷水焯水2分钟去血沫，捞出洗净
- 虫草花、枸杞、红枣用温水略泡洗净
烹饪步骤
- 装锅：将鸡块放入汽锅，加入姜片、红枣、虫草花、枸杞，烹入料酒，加盐少许。
- 蒸制：汽锅放在装有水的普通蒸锅上，汽锅底部有小孔，水蒸气从下方进入汽锅凝结成汤。大火烧开后转中火蒸1.5小时。
- 调味：蒸好后开盖，汤色清澈金黄，尝味加盐，即可上桌。
小贴士
- 汽锅鸡是云南名菜，靠蒸汽凝结而非加水成汤，汤汁是鸡肉本身的精华，鲜甜清澈
- 没有汽锅可以用普通炖盅隔水炖，效果相近
- 不加过多调料，保持鸡汤本味是关键
Ingredients
- ½ free-range chicken (~700g)
- 20g dried cordyceps flowers (可省)
- 1 tbsp goji berries
- 4 red dates
- 4 ginger slices
- salt
- 1 tbsp cooking wine
Preparation
- Chop chicken into pieces. Blanch from cold water 2 min to remove impurities. Drain and rinse.
- Rinse cordyceps flowers, goji berries and red dates.
Steps
- Load the pot: Place chicken in the steam-pot (汽锅). Add ginger, dates, cordyceps, goji berries, cooking wine and a little salt.
- Steam: Set the steam-pot over a regular steamer pot with water — the steam-pot has a central chimney that funnels steam up into the pot, where it condenses into broth. Steam on high until boiling, then medium for 1.5 hours.
- Season: Open to reveal clear golden broth. Taste and adjust salt. Serve straight from the pot.
Tips
- Qi Guo Ji is Yunnan's most famous dish — the broth forms entirely from condensed steam, making it the pure essence of chicken with no added water
- No steam-pot? A ceramic double-boiler works nearly as well
- Use as few seasonings as possible — this dish is about the pristine chicken flavour
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