Yunnan Steamed Pot Chicken

云南汽锅鸡

Yunnan Steamed Pot Chicken — a Soup & Cold Dishes Chinese recipe, ready in about 180 minutes. Step-by-step instructions with photos.

Ingredients

• whole free-range chicken (1.2 kg)
• goji berries
• dried yam slices
• Shaoxing wine
• fresh ginger

Instructions

1. Prepare chicken: Rinse chicken inside and out. Pat dry. Rub cavity with 1 tsp salt and 15 ml (1 tbsp) Shaoxing wine. Stuff with goji berries, dried yam, and 4 thin ginger slices.
2. Set up steamer: Fill wok with 5 cm (2 inches) water. Bring to gentle simmer over medium heat. Place qi guo pot centered on wok. Ensure lid fits snugly and chimney is unobstructed.
3. Steam: Place stuffed chicken upright in qi guo pot. Cover tightly. Steam continuously for 3 hours — replenish wok water with hot water every 45 minutes to maintain level. (Clear droplets form and fall rhythmically into chicken cavity every 5–8 seconds)
4. Check doneness: After 3 hours, carefully lift lid. Insert chopstick into thickest part of thigh — it should slide in with no resistance and juices run clear. If not, steam 15–30 minutes more.
5. Serve: Carefully lift chicken from pot. Pour accumulated broth into serving bowl. Slice chicken and return to broth. Garnish with extra goji and scallion rings. Serve piping hot with steamed rice.