Yunnan Steamed Pot Chicken

• 4 pounds chicken cut into pieces
• 1 teaspoon salt
• 6 slices ginger fresh
• 2 each scallions, spring or green onions cut into 2" pieces
• 3 cups chicken broth
• 2 tablespoons rice wine or sherry, dry

1. BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water.
2. Remove the chicken and rinse thoroughly in cold running water.
3. Place the chicken pieces around the Yunnan pot or on a rack set into a heat-proof casserole.
4. Sprinkle the chicken with the salt, and scatter the ginger pieces and scallions over the top.
5. Pour in the chicken stock and rice wine or sherry.
6. Cover and gently steam on stove for 2 hours, replenishing the hot water from time to time if needed.
7. Remove the ginger and scallion pieces.
8. With a spoon, skim off all the surface fat.
9. Ladle the soup into a tureen, and pass the chicken on a platter with dipping sauces.

chicken, salt, ginger fresh, scallions, chicken broth, rice wine

Taken from recipeland.com/recipe/v/yunnan-steamed-pot-chicken-44342 (may not work)