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Yunnan Steamed Pot Chicken

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Submitted by carolec

YIELD

4 servings

PREP

25 min

COOK

2 hrs

READY

3 hrs

Ingredients

4 1.8
POUNDS KG CHICKEN
cut into pieces
1 5
TEASPOON ML SALT
6 6
SLICES SLICES GINGER
fresh
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
cut into 2" pieces
3 7.1E+2
CUPS ML CHICKEN BROTH
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 667g (23.5 oz)
Amount per Serving
Calories 946 34% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 409mg 136%
Sodium 1284mg 54%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 273g
Vitamin A 6% Vitamin C 4%
Calcium 8% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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