Double-Steamed Chicken With Herbs Recipe - Cooking Index
Double-Steamed Chicken With Herbs Recipe - Cooking Index
This Chinese elixir of life is traditionally cooked in a Yunnan pot. Like an angel food cake pan or Mongolian hot pot, the Yunnan pot has a chimney coming up through the middle, which helps the heat (in this case from steam) circulate around the food more efficiently. You can also make the soup in a casserole set inside a larger steaming pot.
Type: Chicken, Poultry| 1 | Dried mixed Chinese herbs - (4 oz) | |
| 1/2 lb | 227g / 8oz | Boneless skinless chicken breasts or |
| Thighs - cut into 1" chunks | ||
| 1/4 lb | 113g / 4oz | Boneless lean pork - cut into 1" chunks |
| 6 | Dried black mushrooms | |
| 6 | Dried longans | |
| 1/2 oz | 14g | Smithfield ham - thinly sliced |
| 4 cups | 948ml | Water |
Rinse the herbs well in warm water; drain. Place the chicken and pork in a medium pan and cover them with water. Bring to a boil and cook for 1 minute. Drain. Wash the mushrooms and cut off the stems. Place the herbs, chicken, pork, mushrooms, longans, and ham in a Yunnan pot, 7 inches in diameter, or a 2-quart casserole. Add the water and cover the pot.
Place a steaming rack in a wok. Pour in water to just below the level of the rack and bring it to a boil. Set the pot on the rack. Cover and steam for 3 hours, adding additional water as necessary. Strain the broth and serve hot.
This recipe yields 6 servings.
Tip: Packages of mixed dried herbs, which include various leaves, barks, and roots, are sold in Chinese herbal shops, and sometimes in larger Chinese groceries with herbal counters. Just ask for herbs for making chicken soup. Longans are a dried fruit related to lychees, also sold in well-stocked Chinese groceries.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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