汽锅鸡是云南独有的高级风味菜，它的烹制方法特殊，鸡肉细嫩、汤汁鲜美、原汁原味、富于营养，在国内外均享盛誉。
Steam pot chicken is a famous dish typical of Yunnan. It is renowned for its unique way of cooking, tender chicken, delicious cooking liquor, natural taste and flavor, and rich nutrition.
昆明南部建水出产一种别致的土陶蒸锅，叫“汽锅”，是专门用来蒸食物的。汽锅鸡便因为用汽锅蒸制而得名。
Jianshui in southern Kunming is home to a special clay pot called "steam pot" which is exclusively used to cook food. Steam pot chicken gets its name as it is steamed in a steam pot.
汽锅鸡的做法是鸡洗净后砍成小块，和姜、盐、葱、草果一道放入汽锅内盖好，汽锅置于一放满水的汤锅之上，用砂布将隙缝堵上，以免漏汽，再放到火上煮。汤锅的水开后，蒸汽就通过汽锅中间的汽嘴将鸡逐渐蒸熟（一般需3～4小时）。由于汤汁是蒸汽凝成，鸡肉的鲜味在蒸的过程中丧失较少，所以基本上保持了鸡的原汁原味，肉嫩香，汤清鲜，深得食者赞誉。此后汽锅鸡名传中外，脍炙人口。
The cooking methods are as follows: cut the chicken into small pieces after it is cleaned, put chicken, ginger, salt, green onion, amomum tsaoko into the steam pot and place the pot cover; put the steam pot on a stockpot full of water, use gauze to block up the gap to avoid steam loss and stew it on the stove; after water in the stockpot is boiled, the steam will cook the chicken from the steam mouth in the steam pot (it generally takes three to four hours). As the cooking liquor is condensed from steam, very little delicate flavor of chicken is lost in the steaming process, so its natural flavor is basically maintained, the chicken is tender, and the soup is clear and delicious, making it widely praised by eaters. Later on, the steam pot chicken is well-known domestically and internationally.
后来人们又在汽锅鸡中配加云南特有的名贵药材“三七”、“虫草”、“天麻”等，使鸡汤更加味美鲜甜，既增加了营养，又别具风味。此后，三七汽锅鸡、虫草汽锅鸡、天麻汽锅鸡逐渐成为云南独特的风味滋补名菜。
Afterwards, precious medical materials typical of Yunnan are added to steam pot chicken, including sanqi (pseudo-ginseng), chongcao (caterpillar fungus) and tianma (gastrodia elata), making the chicken soup more delicious and sweet. Nutrition is enriched while flavor is maintained. Sanqi steam pot chicken, chongcao steam pot chicken and tianma steam pot chicken have become well-known dishes unique to Yunnan over time.
Steam pot chicken is a famous dish typical of Yunnan. It is renowned for its unique way of cooking, tender chicken, delicious cooking liquor, natural taste and flavor, and rich nutrition.
昆明南部建水出产一种别致的土陶蒸锅，叫“汽锅”，是专门用来蒸食物的。汽锅鸡便因为用汽锅蒸制而得名。
Jianshui in southern Kunming is home to a special clay pot called "steam pot" which is exclusively used to cook food. Steam pot chicken gets its name as it is steamed in a steam pot.
汽锅鸡的做法是鸡洗净后砍成小块，和姜、盐、葱、草果一道放入汽锅内盖好，汽锅置于一放满水的汤锅之上，用砂布将隙缝堵上，以免漏汽，再放到火上煮。汤锅的水开后，蒸汽就通过汽锅中间的汽嘴将鸡逐渐蒸熟（一般需3～4小时）。由于汤汁是蒸汽凝成，鸡肉的鲜味在蒸的过程中丧失较少，所以基本上保持了鸡的原汁原味，肉嫩香，汤清鲜，深得食者赞誉。此后汽锅鸡名传中外，脍炙人口。
The cooking methods are as follows: cut the chicken into small pieces after it is cleaned, put chicken, ginger, salt, green onion, amomum tsaoko into the steam pot and place the pot cover; put the steam pot on a stockpot full of water, use gauze to block up the gap to avoid steam loss and stew it on the stove; after water in the stockpot is boiled, the steam will cook the chicken from the steam mouth in the steam pot (it generally takes three to four hours). As the cooking liquor is condensed from steam, very little delicate flavor of chicken is lost in the steaming process, so its natural flavor is basically maintained, the chicken is tender, and the soup is clear and delicious, making it widely praised by eaters. Later on, the steam pot chicken is well-known domestically and internationally.
后来人们又在汽锅鸡中配加云南特有的名贵药材“三七”、“虫草”、“天麻”等，使鸡汤更加味美鲜甜，既增加了营养，又别具风味。此后，三七汽锅鸡、虫草汽锅鸡、天麻汽锅鸡逐渐成为云南独特的风味滋补名菜。
Afterwards, precious medical materials typical of Yunnan are added to steam pot chicken, including sanqi (pseudo-ginseng), chongcao (caterpillar fungus) and tianma (gastrodia elata), making the chicken soup more delicious and sweet. Nutrition is enriched while flavor is maintained. Sanqi steam pot chicken, chongcao steam pot chicken and tianma steam pot chicken have become well-known dishes unique to Yunnan over time.
