Yunnan Steam Pot Chicken
A classic Yunnan dish where steam condenses to form a clear, flavorful broth. The chicken is tender and juicy, delivering pure, original flavor.
Ingredients
7 items- Free-range chicken Half (about 500g)
- Ginger 5 slices
- Scallions 2 stalks
- Goji berries 10g
- Cooking wine 1 tbsp
- Salt To taste
- White pepper powder A pinch
Nutrition
Steps （7 steps）
Cut the chicken into 3 cm pieces, soak in cold water for 20 minutes to remove blood, drain. Add 1 tbsp cooking wine, 1 tsp salt, and a pinch of white pepper, mix well and marinate for 15 minutes.
Line the bottom of the steam pot with ginger slices and smashed scallion sections. Place the chicken on top and sprinkle goji berries evenly.
Bring water to a boil in a steamer. Set the steam pot on the steamer, cover, seal the edge with a wet cloth, and steam over high heat for 30 minutes until condensation forms broth.
Turn to medium heat and continue steaming for another 30 minutes without opening the lid.
Open the lid and insert a chopstick into the thickest part of the chicken. If it goes through easily with no blood oozing, the chicken is done.
Season with salt to taste. If the broth is too little, add a small amount of boiling water. Cover and steam for another 5 minutes.
Turn off the heat, carefully remove the steam pot using oven mitts. Sprinkle chopped scallions on top and serve hot.
Tips
The key to Steam Pot Chicken is the condensation of steam into broth, so sealing the pot is crucial. Do not open the lid frequently during steaming. For best results, use free-range chicken. No water is added; the soup comes entirely from steam condensation, making it pure and nutritious.
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