Qiguo Ji

This soup was prepared fry chef Wen Hongchun at his restaurant the Kang Le Xiao Wu. To make it I use a Yunnan ceramic steam pot, a squat, round, lidded vessel with an internal spout that allows steam to circulate but not to escape. Steaming in a covered heatproof casserole for 2 hours will do almost as well. Chicken steamed this way produces a superior clear soup enriched by condensation of the natural juices of the bird. Serve the soup accompanied by a platter of chicken with dip