YUNNAN STEAMER RECIPES RECIPES

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STEAM POT CHICKEN (QI GUO JI) RECIPE, TONY TAN | GOURMET ...



Steam pot chicken (Qi guo ji) recipe, Tony Tan | Gourmet ... image

Chinese recipe for steam pot chicken (Qi guo ji) by Tony Tan.

Provided by Tony Tan

Categories     Drink, Main

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Cook Time 2 hours 20 minutes

Yield Serves 6

Number Of Ingredients 11

1 litre chicken stock (4 cups)
1 kg skinless chicken thigh fillets, coarsely chopped
3 dried shiitake mushrooms, soaked in 250ml hot water for 20 minutes
2 thick slices ginger
2 tbsp dried longan (see note)
2 tbsp goji berries
½ cup dried Chinese dates (see note)
3 pieces poor man’s ginseng (see note)
4 pieces astragalus huang qi (see note)
1 tbsp light soy sauce
1 tbsp Shaoxing wine

Steps:

  • Simmer chicken stock in a large saucepan over medium heat until reduced to 750ml (10-20 minutes).
  • Drain shiitake (reserve soaking liquid) and remove stems (discard). Combine all ingredients in a Yunnan pot (see note above) or large bowl that will fit nicely over a saucepan. Cover with a lid or with foil, place over a saucepan half-filled with water and bring to the boil over medium-high heat. Steam until very fragrant (2 hours), topping up saucepan with boiling water as needed. Serve hot.

Nutrition Facts : ServingSize Serves 6

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Jan 13, 2020 · Step 2. Prepare a soup pot. Make sure the diameter is similar to the steampot. Add water to the soup pan and soak a clean towel around the soup pan. Then put the steampan. Seal the edges of the soup and steam pan with a towel. Prepare a soup pot. Make sure the diameter is similar to the steampot.
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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.
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A Yunnan pot is an earthenware soup pot with a chimney. The pot cooks food by closed steaming, which gives a clearer, more intensely flavored stock than ordinary steaming. Instead of a Yunnan pot, you can use a clay pot or casserole inside a steamer. Ingredients: (Serves 6) 25 jujubes (dried Chinese dates) 1.5 kg (3 lb 5 oz) chicken
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