>From the RecipeLand.com website...
Yunnan Steamed Pot Chicken
Cook:2 hours 30 min
4poundschickencut into pieces
2eachscallions, spring or green onionscut into 2" pieces
2tablespoonsrice wineor sherry, dry
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 Yunnan 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
Ladle the soup into a tureen, and pass the chicken on a platter with dipping
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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