Yunnan Steamed Chicken Soup (QiguoJi)

• 1 4- to 5-pound chicken, chopped through bones and skin into 2- or 3-inch pieces (have butcher do this)
• 2 cups water
• 4 thin slices peeled fresh ginger
• 5 small scallions, green and white portions, sliced
• 2 to 3 tablespoons Chinese rice
• wine or dry sherry
• 1/2 to 1 teaspoon kosher salt, to taste

1. You will need a 3- to 4-quart heatproof glass or ceramic casserole with a tightly fitting lid; a larger pot, with a lid, that will hold the casserole, and a rack that will fit inside the pot.
2. Blanch the chicken in boiling water for 5 minutes.
3. Drain and rinse.
4. Place the chicken, 2 cups of water, ginger, scallions, rice wine or sherry and a pinch of salt in the casserole and cover with the lid.
5. Place the rack inside the larger pot.
6. Completely wrap the casserole and lid with plastic wrap and place on the rack.
7. Add water to the pot to come 1/3 up the sides of the casserole.
8. Cover the outside pot.
9. Bring the water to a boil, then lower the heat so that the water simmers steadily and creates steam.
10. Keep a kettle of hot water ready to refill the pot as water evaporates.
11. Steam until the chicken is tender and well covered with broth, about 2 1/2 to 3 hours.
12. Strain the soup, discarding the ginger and scallions.
13. Skim off fat and add salt to taste.
14. Just before serving, reheat in a saucepan, preferably enamel or glass.
15. Chicken can be nibbled on as a snack or served at room temperature with small bowls of vinegar and soy sauce for dipping.

chicken, water, thin, scallions, chinese rice, wine, kosher salt

Taken from cooking.nytimes.com/recipes/882 (may not work)