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Categories:Viewed: 2 - Published at: 3 years ago
Ingredients
- 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
Method
- 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.
