Steam-Pot Chicken

Steam-pot chicken is cooked in an earthenware 'qiguo' with a hollow spout rising through its center; chicken pieces steam with ginger and tsaoko, and the broth forms entirely from condensed steam.

Said to have spread across southern Yunnan in the Qianlong era of the Qing, it is credited to a cook named Yang Li of Lin'an (today's Jianshui), who fused hotpot and steamed-bun techniques.

The qiguo sits over a pot of water; steam rises through the spout to cook the chicken slowly over three to four hours, yielding a clear, unctuous broth and tender, fragrant meat.

Because the broth is wholly steam-condensed, it preserves the chicken's natural flavor to the fullest - a signature nourishing centerpiece at Yunnan banquets.