Photograph of the finished Qi guo ji (Yunnan steam pot chicken)

China · Gà hầm nồi hơi Vân Nam

Qi guo ji (Yunnan steam pot chicken)

3 hr Hands-on time + 3 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.6 lb
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Dried jujube Dried jujube 8
  • Photograph of Goji berries Goji berries 0.7 oz
  • Photograph of Shaoxing Wine Shaoxing Wine 1 ⅓ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the chicken into bite-sized pieces, blanch in boiling water for 2 minutes to remove any foam, then drain thoroughly.
  2. 2 Place the chicken in a ceramic steamer along with sliced ginger, jujubes, and goji berries, pour Shaoxing wine over it, sprinkle with salt, and absolutely no water should be added.
  3. 3 Place the steamer pot over a pot of boiling water, seal the gaps, and steam it for 3 hours to allow the steam to condense into a clear broth.
  4. 4 Open the lid, and adjust the salt and pepper to taste.
  5. 5 Sprinkle with chopped scallions and bring the whole pot to the table to serve hot.

With an appliance

  • Pressure cooker 1 hr 30 min

    Step 3: Place the empty earthenware pot on top of the steamer basket inside the pressure cooker with water below. Steam under low pressure for 45 minutes, then release the pressure naturally for 15 minutes. The condensed water should remain in the earthenware pot; do not let the water from the steamer basket overflow into it.

Start cooking