Yunnan Steamed Chicken Soup (QiguoJi)

Preparation

1. Step 1

   You will need a 3- to 4-quart heatproof glass or ceramic casserole with a tightly fitting lid; a larger pot, with a lid, that will hold the casserole, and a rack that will fit inside the pot.

2. Step 2

   Blanch the chicken in boiling water for 5 minutes. Drain and rinse. Place the chicken, 2 cups of water, ginger, scallions, rice wine or sherry and a pinch of salt in the casserole and cover with the lid.

3. Step 3

   Place the rack inside the larger pot. Completely wrap the casserole and lid with plastic wrap and place on the rack. Add water to the pot to come ⅓ up the sides of the casserole. Cover the outside pot. Bring the water to a boil, then lower the heat so that the water simmers steadily and creates steam. Keep a kettle of hot water ready to refill the pot as water evaporates.

4. Step 4

   Steam until the chicken is tender and well covered with broth, about 2½ to 3 hours. Strain the soup, discarding the ginger and scallions. Skim off fat and add salt to taste. Just before serving, reheat in a saucepan, preferably enamel or glass. Chicken can be nibbled on as a snack or served at room temperature with small bowls of vinegar and soy sauce for dipping.