Name: Steam Pot Chicken Soup
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2.2 lbs Whole free-range chicken, cut into small bite-sized pieces; 1.5 oz Fresh ginger, sliced into thick rounds; 3 stalks Scallions, cut into 2-inch sections; 1 tbsp Dried Goji berries; 4 pieces Dried Red Dates (Jujubes); 1 tbsp Shaoxing Rice Wine; 1 tsp Fine Sea Salt

Poultry

Steam Pot Chicken Soup

This legendary dish from Yunnan province uses a unique ceramic chimney pot to cook chicken entirely with circulating steam. The result is a crystal-clear, intensely flavorful broth that captures the pure essence of the bird without adding a single drop of water to the pot.

Prep

20m

Cook

180m

Serves

Calories

320kcal

Qty	Ingredient
2.2 lbs 1 kg	Whole free-range chicken, cut into small bite-sized pieces
1.5 oz 40 g	Fresh ginger, sliced into thick rounds
3 stalks 3 stalks	Scallions, cut into 2-inch sections
1 tbsp 10 g	Dried Goji berries
4 pieces 4 pieces	Dried Red Dates (Jujubes)
1 tbsp 15 ml	Shaoxing Rice Wine
1 tsp 5 g	Fine Sea Salt

2 Method

Step 1. Prepare the chicken by blanching the pieces in a pot of boiling water for 2 minutes to remove impurities. Drain and rinse under cold water. Pat dry thoroughly.

Step 2. Place the chicken pieces into the Yunnan steam pot, arranging them around the central chimney. Do not add any water to the steam pot.

Step 3. Distribute the ginger slices, scallion sections, red dates, and goji berries evenly among the chicken pieces. Sprinkle with the salt and Shaoxing rice wine.

Step 4. Fill a large stockpot or wok (that can support the steam pot on top) halfway with water. Bring the water to a boil.

Step 5. Place the steam pot over the boiling water. If there is a gap between the steam pot and the bottom pot, seal it with a strip of damp cloth to ensure all steam is directed up the chimney.

Step 6. Cover the steam pot with its lid and steam over medium-low heat for 2.5 to 3 hours. Check the water level in the bottom pot every 45 minutes and replenish with boiling water as needed.

Step 7. After steaming, the steam pot will be filled with a clear, golden broth created by condensation. Remove from heat and serve the soup directly from the ceramic pot.

·
Always use a high-quality, free-range or heritage chicken for this recipe; the flavor of the soup depends entirely on the quality of the meat.
·
Ensure the seal between the bottom pot and the steam pot is airtight to maximize the amount of soup produced.
·
Avoid adding strong spices like star anise or cinnamon, as they will overpower the delicate natural sweetness of the chicken.
·
If you don't have a Yunnan steam pot, you can mimic the effect using a bowl inside a regular steamer, though you will need to add a small amount of water to the bowl first.

? FAQ

Why is there no water added to the soup?

The steam pot's unique design allows steam to rise through the central chimney, hit the lid, and condense back into the pot as pure water, which mixes with the chicken juices to create the broth.

Where can I buy a Yunnan Steam Pot?

They are typically available at specialty Chinese kitchenware stores or online. Look for Jianshui purple clay or Zisha pots for the most authentic experience.

Can I add mushrooms to this soup?

Yes, dried shiitake or fresh matsutake mushrooms are excellent additions that complement the savory profile of the chicken.

Is this soup considered healthy in TCM?

Yes, in Traditional Chinese Medicine, this soup is considered a powerful tonic for boosting the immune system and replenishing 'Qi', especially during recovery from illness.