Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6858559 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Chicken Steamed in a Yunnan Pot I

Poultry

Chicken Steamed in a Yunnan Pot I
Ingredients:
1 two to three pound chicken, cut into eight to ten pieces through the bones
2 ounces boneless Yunnan ham, thin sliced
3 ounces canned bamboo shoots, cut into chunks
2 scallions, sliced
6 slices fresh ginger
10 pitted Chinese brown dates, soaked for half hour
1/2 teaspoon salt
1/2 teaspoon sugar
3 Tablespoons rice wine
1/2 teaspoon chili oil or up to three seeded picked chilies, optional
Preparation:
1. Blanch the chicken for one minute, then drain and put it into a Yunnan pot.
2. Add ham, scallions, ginger, dates, salt, sugar, and the rice wine, and two cups water, and the chili oil or the chili peppers, if desired. Cover and steam for two hours over slowly boiling water.
3. Remove form the steamer, remove the cover of the Yunnan pot and add more salt, if needed. Recover it, carry it to the table and set it on a hot tile or trivet, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720