Qi Guo Ji

Qi Guo Ji is the signature dish of Yunnan Province, cooked in a unique earthenware steam-pot (汽锅, qí guō) that has a central chimney rising from the base — steam enters through the chimney, condenses on the lid, and drips back as the purest imaginable broth. The technique, unchanged for over 200 years, produces a crystal-clear soup of concentrated chicken essence that is considered medicinal as well as delicious.

Serves: 4

Ingredients

• 1 whole free-range chicken, about 1.3 kg (2.9 lb), chopped through bone into 5 cm (2 inch) pieces
• 20 g (¾ oz) fresh ginger, cut into coins
• 4 spring onions, lightly bruised
• 10 g (⅓ oz) dried Yunnan porcini (干巴菌) or mixed dried mushrooms (optional, soaked 30 min)
• 10 ml (2 tsp) Shaoxing rice wine
• Fine salt, to taste at the table
• White pepper, to taste
• Fresh chrysanthemum greens or watercress, to serve

Instructions

1. Blanch chicken pieces in boiling water for 3 minutes. Drain, rinse under cold water, and pat dry. This step is critical for a clear broth.
2. Arrange chicken in the qi guo steam-pot along with ginger, spring onions, mushrooms if using, and Shaoxing wine. Do not add any water or stock — the steam provides all the liquid.
3. Set the steam-pot over a wok or large pot of vigorously boiling water, ensuring the chimney aligns with a hole in the wok lid or that steam can circulate around the vessel. The pot must sit above the water, not in it.
4. Steam at a rolling boil for 2 hours, checking the water level every 30 minutes and topping up with boiling water as needed.
5. After 2 hours, the pot will contain 300–400 ml (1¼–1½ cups) of rich, golden broth. The chicken will be very tender.
6. Season with salt at the table only. Serve with fresh chrysanthemum greens stirred in at the last moment.

Cook's Notes: A qi guo steam-pot is available from Chinese kitchenware importers; in a pinch, use a regular bowl set in a bamboo steamer, though you will not get the convection-condensation effect of the chimney pot. The broth is the main event — encourage diners to drink it first before eating the chicken. A few slices of Yunnan ham (宣威火腿) added at step 2 transforms this into the luxury version.