dinner · dairy-free · gluten-free
Qiguo ji
Yunnan steam-pot chicken: pure, intense broth made only from steam condensing in a special clay pot.
- Time
- 240min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blanch chicken; rinse.
-
2
Place chicken, ginger and scallions in the steam pot with no water.
-
3
Set the pot over a pot of boiling water so steam rises through the spout.
-
4
Steam 3–4 hours, topping up the water below, until the chicken is tender and reaches at least 74°C (165°F).
-
5
Season the clear broth with salt and serve.
