>From the RecipeLand.com website...


Yunnan Steamed Pot Chicken

Cook:2 hours 30 min
Total:3 hours
Yield:4 servings

4poundschickencut into pieces
2eachscallions, spring or green onionscut into 2" pieces
3cupschicken broth
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/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
Owner of http://groups.yahoo.com/group/ThePlaceToSwap/
My MySpace.com page - http://www.myspace.com/rhondag2u

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