汽锅鸡

2024-05-02 18:04:18 312

汽锅鸡
汽锅鸡是云南名菜,使用云南建水制作的紫陶气锅烹调,完美的保留了鸡肉的鲜和香,肉质酥软入口即化口感独特。烹饪难度不大但比较耗时所以在餐馆很难吃的真正的汽锅鸡。

Details of ingredients

  • 土鸡1支
  • 筒子骨1支
  • 火腿200克
  • 黄姜50克
  • 6000ml

Technique

  • 难度中级
  • 工艺其他
  • 口味咸鲜
  • 时间三小时

Steps to make 汽锅鸡

  • 1.原料,母鸡、筒子骨、火腿、黄姜。鸡砍成均匀小块。
  • 2.筒子骨放在汤锅里面,水涨后打去泡沫,汤里面放少许盐(咸味比喝的汤淡)。
  • 3.用纱布垫好汤锅边缘放上气锅,装入鸡块、火腿,根据火腿的大小和咸度适当加一点盐。也可以放一些松茸、天麻等。
  • 4.中小火四个小时
  • 5.起锅放一点白胡椒,美味开始了!
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