Hunan Pot Steamed Chicken
|Carrot||1 , peeled and sliced|
|Onions spring||2 , chopped|
|Shelled green peas||2 Tablespoon|
|Grated ginger||1 Teaspoon|
|Ground black pepper||1⁄3 Teaspoon|
|Chicken stock||1⁄4 Cup (4 tbs)|
Prepare an authentic Chinese steam pot.
Clean, cut the chicken with bones into small pieces.
Place the neck and bonier parts of chicken around the bottom of the steamer.
Arrange the chicken pieces by layers - top layer should have the slices of chicken breast.
Place ginger, onions, chicken stock and vegetables over the chicken.
Sprinkle half the salt.
Put the lid tightly.
Steam over low heat for 4 hours.
Remove lid and sprinkle remaining salt, sherry, pepper and serve hot.
Note: The authentic Chinese steam pot is a decorative piece of pottery.
Should be brought to the table and lid should be opened ceremoniously in front of the diners.
If authentic Chinese steamer is not available, then insert a round oven proof dish inside a large saucepan.
Fill the pan with 3 cms. of water.
The plate should be of same diameter as the bottom of the casserole, so that the latter can be placed comfortably on it cushioned by a piece of damp cloth.
After the casserole is filled, cover it with a heavy lid, upside down on top of the casserole.
Now place the casserole inside the saucepan, on top of the inverted plate.
Bring the water to the boil and steam.
(When steam hits the inverted lid, some of it will condense and flow down the surface of the lid and will drip down to the chicken, a process which actually takes place in an authentic 'Chinese Pot Steamer').
Lower the heat if too much water collects in the chicken.