Steam Pot Chicken
A celebrated Kunming specialty featuring a plump, tender hen as the main ingredient, steamed in a traditional steam-pot.
Ingredients
plump hen
2000 g
refined salt
8 g
ginger (sliced)
20 g
scallion (cut into 2 sections, flattened with the back of a knife)
15 g
MSG
1 g
ground black pepper
2 g
Instructions
1
Step 1
Cut the hen into 3 cm cubes, slice the ginger, cut the whole scallion into 2 sections and flatten them with the back of a knife; blanch the chicken pieces in a pot, rinse clean, then place them into the steam pot.
2
Step 2
Bring the blanching broth to a boil, pour in the remaining blood water from rinsing the chicken pieces, skim off any scum from the broth, add the refined salt and MSG, then pour the broth into the steam pot to cover the chicken pieces.
3
Step 3
Add the scallion sections and ginger slices, cover the pot, place the steam pot onto a steamer that already has water in it, and seal the seam between the lid and the pot with a cloth or white cotton paper.
