Steam pot chicken

Traditional Yunnan gas-pot chickens must be steamed with earthenware steamers. The chicken pieces that were slaughtered on the day were used. Only ginger and onion segments were placed on the stalks. No other seasonings could be placed, especially the water. The chicken soup was completely sourced from steam. The color should be golden and bright, the meat is not bad, the chicken soup is clear and transparent, and the taste is on the entrance, and it is tender and delicious.