- Basic recipe: (for medium steamer)
- 1 ½ lbs. chicken skinned and cut into pieces
- 7 slices fresh ginger
- 4 green onions
- 1 cup best-quality Shaoxing wine
- ground white pepper to taste
- 1 cup homemade chicken stock
- Optional ingredients:
- peeled fresh water chestnuts
- bamboo shoots
- dried shiitake mushrooms
- thin slices Chinese (or Smithfield) ham
- dried goji berries
- For garnishing:
- chopped cilantro
- shredded scallions
- a few drops of light soy sauce
- a few drops of Sesame oil (optional)
- a few drops of Zhenjiang vinegar (only if the soup is too sweet for some reason)
- Chop chicken into pieces, blanch in boiling water for 2 minutes.
- Place chicken in Yunnan Steamer on top of sliced green onions. Add what optional ingredient(s) you have chosen in layers on the chicken, then add the rice wine, salt and pepper and lastly the sliced ginger.
- Place the steam clay pot over a medium stockpot that’s filled with hot water. Cut long strips of parchment paper of about two inches wide. Be sure to cut enough length to surround the pot. Make a thick paste of flour or cornstarch with water to a consistency of paper glue. Spread the starch paste on the parchment paper strips. Seal the seam of the pots with the parchment.
- Then bring the water to a slow boil and cook the soup for about three to four hours.
- If you notice that there is no more steam coming out of the spout, the water may have boiled away. Remove the seal, add more water and seal the seam again. Continue to cook until the condensation has created enough soup to fill the steam clay pot. Serve the soup in the pot immediately after removing the paper seal.
- When done, discard ginger pieces and add garnishes to your taste.