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Yunnan steamed pot chicken
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Coffee & Tea, Ethnic, Poultry, Soups & Stews, Steamed |
| Yield: |
4 |
| 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 |
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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 |
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