Entree: China – Yunnan – 汽锅鸡 ➤ Qìguō jī (Yunnan steamed chicken cooked in a tall porous clay pot with aromatic herbs and mushrooms)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 30 min

Total 2 hrs

Ingredients

- 1 small whole chicken, about 2.5 lb (1.1 kg)
- 8 cups (1.9 L) water or light chicken stock
- 1 oz (28 g) dried shiitake mushrooms, soaked until soft
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) thinly sliced fresh ginger
- 3 scallions, cut into 2-inch (5 cm) lengths
- 1 tbsp (15 g) goji berries (wolfberries)
- 2 pieces (approx. 10 g) dried dangshen (Codonopsis) or 2 slices dried Chinese red dates
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1.5 g) white pepper
- 1 tbsp (15 ml) neutral oil (for rubbing the pot)

Instructions

1. Clean and trim the chicken; pat dry and rub inside and out with 1/2 tsp salt and 1/4 tsp white pepper. Tuck the scallion and half the sliced ginger inside the cavity. Let rest 15 minutes.
2. Rehydrate shiitake mushrooms in warm water for 20–30 minutes; reserve 1/2 cup (120 ml) soaking liquid, slice caps and stems.
3. Combine the water or light stock, reserved mushroom soaking liquid, Shaoxing wine, remaining ginger slices, dangshen or red dates, goji berries, sliced mushrooms and 1/2 tsp salt in the base of the steam pot or deep clay steamer.
4. Place the chicken upright on the internal stand or suspended rack of the steam pot so steam/condensate can drip into the cavity; cover the pot and bring to a steady simmer over medium-low heat.
5. Steam gently for 45–60 minutes until the chicken is tender and juices run clear when pierced; do not boil vigorously to keep the broth clear.
6. Carefully remove the chicken to a serving platter, strain the clear broth into a ladle or bowl, taste and adjust seasoning with remaining salt and white pepper. Spoon broth over carved chicken or serve alongside.
7. Garnish with thinly sliced scallions and serve hot with steamed rice.