Yunnan Steamed Pot Chicken
Yield
4 servingsPrep
25 minCook
2 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
cut into pieces |
|
| 1 | teaspoon |
salt
|
|
| 6 | slices |
ginger
fresh |
|
| 2 | each |
scallions, spring or green onions
cut into 2" pieces |
|
| 3 | cups |
chicken broth
|
|
| 2 | tablespoons |
rice wine
or sherry, dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
cut into pieces |
|
| 5 | ml |
salt
|
|
| 6 | slices |
ginger
fresh |
|
| 2 | each |
scallions, spring or green onions
cut into 2" pieces |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 3E+1 | ml |
rice wine
or sherry, dry |
|
Directions
BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water.
Remove the chicken and rinse thoroughly in cold running water.
Place the chicken pieces around the Yunnan pot or on a rack set into a heat-proof casserole.
Sprinkle the chicken with the salt, and scatter the ginger pieces and scallions over the top.
Pour in the chicken stock and rice wine or sherry.
Cover and gently steam on stove for 2 hours, replenishing the hot water from time to time if needed.
Remove the ginger and scallion pieces. With a spoon, skim off all the surface fat.
Ladle the soup into a tureen, and pass the chicken on a platter with dipping sauces.
