Yunnan steamed pot chicken Recipe

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Yunnan steamed pot chicken

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Categories:	Asian, Chicken, Chinese, Coffee & Tea, Ethnic, Poultry, Soups & Stews, Steamed	Rating:	0
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Ingredients:

4	lbs	Chicken, cut into pieces
1	tsp	Salt
6	slice	Fresh ginger
2		Scallions
		- cut into 2" pieces
3	cup	Chicken stock
2	tbsp	Rice wine or dry sherry
		DIPPING SAUCES
		Light soy sauce
		Chili bean sauce
		Chopped scallions

Procedures:

1	To make this soup, you can use a yunnan ceramic steam pot, a squat, rounded lidded vessel with an internal spout that allows steam to circulate but not escape.
2	A heat-proof casserole works almost as well.
3	Blanch the chicken for 3 minutes in a large pot of boiling water.
4	Remove the chicken and rinse thoroughly in cold running water.
5	Place the chicken pieces around the yunnan pot or on a rack set into a heat-proof casserole.
6	Sprinkle the chicken with the salt, and scatter the ginger pieces and scallions over the top.
7	Pour in the chicken stock and rice wine or sherry.
8	Cover and gently steam on stove for 2 hours, replenishing the hot water from time to time if needed.
9	Remove the ginger and scallion pieces.
10	With a spoon, skim off all the surface fat.
11	Ladle the soup into a tureen, and pass the chicken on a platter with dipping sauces.
12	Makes 4 to 6 servings jean anderson prodigy guest chefs cookbook