4 lb Chicken, cut into pieces

1 ts Salt

6 sl Fresh ginger

2 Scallions

- cut into 2″ 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.
Makes 4 to 6 Servings