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Chicken Steamed in a Yunnan Pot II


Chicken Steamed in a Yunnan Pot II
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
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.

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