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See below ingredients and instructions of the recipe
4 lb Chicken, cut into pieces
1 ts Salt
6 sl Fresh ginger
2 Scallions, cut into 2-inch
- pieces
3 c Chicken stock
2 tb Rice wine or dry sherry
-----------------------DIPPING SAUCES----------------------------
Light soy sauce
Chili bean sauce
Chopped scallions
To make this soup, you can use a Yunnan ceramic steam pot, a squat,
rounded lidded vessel with an internal spout that allows steam to
circulate but not escape. A heat-proof casserole works almost as well.
BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water.
Remove the chicken and rinse thoroughly in cold running water. 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. Remove
the ginger and scallion pieces. With a spoon, skim off all the
surface fat. Ladle the soup into a tureen, and pass the chicken on a
platter with dipping sauces.
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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