Steam Pot Chicken
A classic Yunnan specialty featuring fall-off-the-bone tender chicken in a clear, savory broth, with a rich aroma and minimal nutrient loss.
Ingredients
young chicken (about 1000 g, washed and cut into small pieces)
1
ham (sliced)
125 g
dried winter mushrooms (soaked, stems removed, cut in half)
6
winter bamboo shoots (washed)
100 g
ginger (sliced)
25 g
Shaoxing wine
15 g
salt
2.5 g
Instructions
1
Step 1
Wash the chicken and cut it into small pieces. Soak the dried winter mushrooms in water until softened, remove the stems, and cut them in half. Wash the winter bamboo shoots.
2
Step 2
Rinse the steam pot and place the chicken pieces inside. Layer the ham slices, bamboo shoot slices, mushroom slices, and ginger slices on top of the chicken. Add the Shaoxing wine and salt, cover with the lid, and set the steam pot on top of a steamer. Steam for 2 to 3 hours until done. For a therapeutic version, add a measured quantity of cordyceps, ginseng, or notoginseng before steaming.
