Steamed Chicken in a Yunnan Pot

Preparation info

  • Serves


    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

This is a delicious soup with substance. The chicken is cut up, then quickly blanched to rid it of any scum so that the finished broth will be clear, rich, and delicate, very much like a double consommé. It is similar to a French pot-au-feu, but without chunky vegetables. The dish cooks and comes to the table in a specially designed ceramic pot with a chimney in the middle. The pot itself is placed in water in another covered pot or a wok. The steam condenses off the lid of the pot a