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  Recipe Home » Poultry » STEAMED POT CHICKEN
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  STEAMED POT CHICKEN
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 324
Ingredients:
4 lb. chicken, cut into pieces
1 tsp. salt
6 slices fresh ginger
2 scallions, cut into 2-inch pieces
3 C. chicken stock
2 Tbls. rice wine or dry sherry
Dipping Sauces:
light soy sauce
chili bean sauce
chopped scallions
Instructions:
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 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.
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