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3.50 from 6 votes

Steam Clay Pot Chicken Soup (汽鍋雞)

Category: Soup
Region: Yunnan

Ingredients

  • 1 1/2 pounds chicken legs
  • 10 slices fresh ginger thinly sliced
  • 1 cup Shaoxing cooking wine (紹興料酒)
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper

Instructions

  • I like to use dark meat for this recipe because it maintains a tender and smooth texture even after long period of cooking. You can remove the skin to reduce the fat in the soup. Cut the chicken legs into about one-inch pieces. Put the chicken in a medium stockpot and put enough water to cover all the meat. Parboil the chicken for about three to four minutes. Skim off the scum from the top of the water as it cooks. Scoop the chicken pieces out and place them in the steam clay pot. Discard the water from parboiling.
  • Add the rest of the ingredients in the steam clay pot and cover. Place the steam clay pot over a medium stockpot that’s filled with hot water. Cut long strips of parchment paper of about two inches wide. Be sure to cut enough length to surround the pot. Make a thick paste of flour or cornstarch with water to a consistency of paper glue. Spread the starch paste on the parchment paper strips. Seal the seam of the pots with the parchment. Then bring the water to a slow boil and cook the soup for about three to four hours.
  • If you notice that there is no more steam coming out of the spout the water may have boiled away. Remove the seal, add more water and seal the seam again. Continue to cook until the condensation has created enough soup to fill the steam clay pot. Serve the soup in the pot immediately after removing the paper seal.