---------- Recipe via Meal-Master (tm) v8.02
  
       Title: YUNNAN STEAMED POT CHICKEN #1
  Categories: Chinese, Soups
       Yield: 4 servings
  
       4 lb Chicken, cut into pieces
       1 ts Salt
       6 sl Fresh ginger
       2    Scallions, cut into 2-inch
            - pieces
       3 c  Chicken stock
       2 tb Rice wine or dry sherry
 
 ----------------------DIPPING SAUCES----------------------
            Light soy sauce
            Chili bean sauce
            Chopped scallions
  
   To make this soup, you can use a Yunnan ceramic steam
   pot, a squat, rounded lidded vessel with an internal
   spout that allows steam to circulate but not escape. A
   heat-proof casserole works almost as well.
   
   BLANCH THE CHICKEN for 3 minutes in a large pot of
   boiling water. Remove the chicken and rinse thoroughly
   in cold running water. Place the chicken pieces around
   the Yunnan pot or on a rack set into a heat-proof
   casserole. Sprinkle the chicken with the salt, and
   scatter the ginger pieces and scallions over the top.
   Pour in the chicken stock and rice wine or sherry.
   Cover and gently steam on stove for 2 hours,
   replenishing the hot water from time to time if
   needed. Remove the ginger and scallion pieces. With a
   spoon, skim off all the surface fat. Ladle the soup
   into a tureen, and pass the chicken on a platter with
   dipping sauces.
   
   JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK
  
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