Serves 6
225 min
Steamed Clay Pot Chicken Soup
Recipe GLPR361fe7b7d51aee
A classic steamed clay pot chicken soup featuring tender dark meat chicken legs infused with fresh ginger and Shaoxing wine. The chicken is gently simmered for hours in a sealed clay pot suspended over gently boiling water, creating a pure, delicate broth. The long, slow cooking process yields incredibly tender chicken and develops complex, subtle flavors. This nourishing soup is naturally low in carbohydrates and contains no added oil.
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Ingredients
1½ lb chicken legs, preferably with skin removed
2 inches fresh ginger, sliced thin
1 cup Shaoxing cooking wine
1½ teaspoon salt
½ teaspoon ground white pepper
water (for parboiling)
hot water (for water bath)
cornstarch or flour (for sealing paste)
parchment paper
Directions
Cut the chicken legs into approximately one-inch pieces. Place the chicken in a medium stockpot and cover with enough water to submerge the meat completely. Bring to a gentle boil and parboil for 3-4 minutes, skimming off any scum or impurities that rise to the surface. Using a slotted spoon, transfer the parboiled chicken pieces to a steamed clay pot. Discard the parboiling water.
Add the sliced ginger, Shaoxing wine, salt, and white pepper to the clay pot with the chicken. Cover the clay pot with its lid. Place the clay pot on a steamer rack set inside a larger stockpot filled with hot water, so the clay pot is suspended above the water level. Cut parchment paper into 2-inch-wide strips long enough to encircle the pot. Mix cornstarch or flour with water to create a thick paste the consistency of glue. Apply this paste to the parchment strips and use them to seal the seam where the lid meets the rim of the clay pot, ensuring a tight seal. Bring the water in the outer pot to a gentle, steady boil and maintain the steam-cooking process for 3-4 hours.
Periodically check that steam continues to exit the pot's spout. If steam stops coming out, it indicates the outer water level has dropped too low. Carefully remove the parchment seal, add more hot water to the outer pot, and reseal with fresh parchment and paste. Continue cooking until the clay pot is filled with flavorful, condensed broth. The chicken should be fall-apart tender with an internal temperature of 165°F. Serve the soup directly in the clay pot after carefully removing the parchment seal.
