📝 About This Recipe
Hailing from the misty mountains of Yunnan, this legendary dish is a testament to the beauty of simplicity and the unique physics of the Jianshui clay steam pot. Unlike traditional soups, not a single drop of water is added to the pot; instead, the chicken is cooked entirely by rising steam that condenses into a crystal-clear, intensely flavorful golden broth. This method preserves the silky texture of the chicken and the medicinal properties of the aromatic roots, offering a soul-warming experience that is both nourishing and profoundly elegant.
🥗 Ingredients
Main Ingredients
- 2.5-3 lbs Whole Heritage Chicken (preferably 'Sanhuang' or organic free-range, cut into small bite-sized pieces)
- 2 tablespoons Shaoxing Rice Wine (for cleaning and initial marination)
- 1.5 teaspoons Kosher Salt (adjust to taste)
Aromatics and Medicinal Herbs
- 2 inch piece Fresh Ginger (sliced into thick coins and lightly bruised)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 tablespoon Dried Goji Berries (rinsed)
- 4-6 pieces Dried Red Dates (Jujubes) (pitted)
- 5-8 thin slices Pseudo-ginseng (Tianqi) or Panax Ginseng (optional, for traditional Yunnan health benefits)
The Steaming Setup
- 2-3 quarts Water (for the bottom steaming pot, not the clay pot itself)
- 1/2 cup Flour and Water Paste (to create a seal between the pots if they don't fit perfectly)
👨🍳 Instructions
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1
Prepare the chicken by cutting it into small, uniform bite-sized pieces (about 1.5 inches). Use a heavy cleaver to cut through the bone, as the marrow adds depth to the broth.
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2
Blanch the chicken pieces in boiling water for 2-3 minutes to remove impurities and excess blood. Drain and rinse thoroughly under cold running water until the meat is clean.
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3
In a large bowl, toss the blanched chicken with the Shaoxing rice wine and salt. Let it marinate for 15 minutes to allow the seasoning to penetrate the meat.
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4
Arrange the chicken pieces inside the Yunnan steam pot (Qiguo). Place the pieces evenly around the central chimney, ensuring the chimney remains unobstructed.
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5
Distribute the ginger slices, green onion segments, red dates, and ginseng (if using) over the chicken. Do not add any water to the clay pot.
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6
Find a large stockpot or wok that the steam pot can sit on snugly. Fill the bottom pot with enough water to last for several hours of steaming, but ensure the water level does not touch the bottom of the clay pot.
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7
Place the steam pot on top of the stockpot. If there is a gap where steam can escape, mix flour and water into a thick paste and use it to seal the seam between the two pots.
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8
Cover the clay steam pot with its matching lid. Bring the water in the bottom pot to a vigorous boil, then reduce the heat to medium-low to maintain a steady flow of steam.
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9
Steam the chicken for 3 to 4 hours. Check the water level in the bottom pot every 45 minutes, carefully replenishing with boiling water as needed to prevent it from boiling dry.
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10
About 20 minutes before finishing, add the rinsed goji berries to the pot. They only need a short time to soften and release their sweetness.
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11
Once the time is up, carefully remove the steam pot from the heat. Let it rest for 5 minutes before opening the lid to allow the steam to settle.
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12
Skim off any excess fat from the surface if desired, though the natural golden oil is highly prized in Yunnan cuisine. Remove the spent ginger and scallions before serving.
💡 Chef's Tips
Use a high-quality, free-range chicken; since there are so few ingredients, the quality of the bird determines the flavor of the broth. Never add water to the clay pot; the liquid you see at the end is pure essence created by condensation through the chimney. If you don't have a Yunnan steam pot, you can use a ceramic bowl inside a regular steamer, but the flavor profile will be slightly different due to the lack of airflow. Ensure the seal between the bottom pot and the steam pot is tight; any escaping steam is lost flavor and longer cooking time. Be patient—the low and slow steaming is what breaks down the collagen and creates that signature silky mouthfeel.
🍽️ Serving Suggestions
Serve directly in the clay steam pot to maintain heat and present the dish beautifully. Pair with a side of steamed jasmine rice to soak up every drop of the precious golden broth. Accompany with a simple side of stir-fried Yunnan pea shoots or bok choy for a balanced meal. A light, floral Pu'er tea from Yunnan is the traditional and perfect beverage pairing. Provide a small dish of light soy sauce with a few drops of sesame oil for those who like to dip the chicken pieces.