Qiguo Ji from The Taste of China by Ken Hom
This soup was prepared fry chef Wen Hongchun at his restaurant the Kang Le Xiao Wu. To make it I use a Yunnan ceramic steam pot, a squat, round, lidded vessel with an internal spout that allows ste...
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Cooking tools:
- Ceramic steam pot
- Baking dish
- Stove
- Serving platter
- Serving bowl
Ingredients
- 6 slices of fresh ginger root
- 2 spring onions cut into 5 cm/2 in pieces
- 1.8 kg/4 lb chicken, cut into pieces
- 1 teaspoon salt
- Chopped spring onions
- Light soy sauce
- Chilli bean sauce
- 700 ml/1¼ pt chicken stock
- 2 tablespoons rice wine
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