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Yunnan steamed pot chicken #2
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Coffee & Tea, Ethnic, Poultry, Steamed |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3 1/2
| lbs | Chicken | | 1
| tsp | Salt | | 8
| slice | Peeled fresh Ginger | | 3
| cup | Chicken stock | | 1/2
| cup | White Wine | | 1
| bunch | Green onions |
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Procedures:
| 1 | Place the chicken in a pot (or wok) full of boiling water for 3 minutes. | | 2 | Rinse in cold water. | | 3 | Set a steaming rack in your wok and fill wok with water to just below the rack. | | 4 | Place the chicken in a casserole. | | 5 | Place the breasts in the center and cover with the slower cooking dark meat parts. | | 6 | Arrange the ginger slices all over the chicken and. | | 7 | Trim the green onions and cut into 2 inch pieces and cover the chicken with it. | | 8 | Pour in the wine and broth and. | | 9 | Sprinkle the salt over everything. | | 10 | Place the casserole in the rack in the wok and cover the wok with the dome lid. | | 11 | Steam for about an hour. | | 12 | Check every 20 minutes to make sure the wok does not boil dry. |
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