4 lb Chicken, cut into pieces
1 ts Salt
6 sl Fresh ginger
2 Scallions, cut into 2-inch
- pieces
3 c Chicken stock
2 tb Rice wine or dry sherry
----------------------DIPPING SAUCES----------------------
Light soy sauce
Chili bean sauce
Chopped scallions
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. A
heat-proof casserole works almost as well.
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.
