Chongcao (Caterpillar Fungus) Steamed Chicken
Chongcao (Caterpillar Fungus) Steamed Chicken (虫草炖鸡)
This dish is well-known throughout Yunnan, Tibet, and Qinghai. It is cherished for its unique flavor and medicinal benefits. Here’s how it’s prepared:
Ingredients and Preparation:
- Chicken Preparation:
- Minced Chicken: Tender chicken breast is minced and mixed with refined salt, ginger, pepper, and egg white.
- Initial Steaming: The seasoned chicken mixture is placed on a plate.
- Caterpillar Fungus:
- Preparation: Chinese caterpillar fungus (Chongcao) is washed, chopped, and placed on top of the minced chicken.
- First Steaming: The dish is steamed thoroughly with the caterpillar fungus.
- Final Cooking:
- Soup Addition: The dish is transferred into a bowl, and chicken soup with additional seasonings is poured over it.
- Second Steaming: It is steamed again until fully cooked.
- Serving:
- Presentation: The dish is served on a plate with clear soup.
Characteristics and Benefits:
- Texture and Flavor: The chicken is renowned for its crispiness, with a fragrant aroma, bright color, tender sauce, and unique flavor.
- Medicinal Properties: The dish is valued for its health benefits, particularly for the lungs and kidneys, making it popular among locals for its purported health-enhancing properties.
Chongcao Steamed Chicken combines culinary delight with traditional medicinal values, making it a beloved dish in the regions where it is prepared.
