Yunnan Qi Guo Ji

Qi guo ji — steam-pot chicken — is Yunnan's most celebrated dish, cooked in a unique clay pot with a central chimney that allows steam to rise through the chicken and condense into a supremely pure, herbal broth. The dish has been prepared in Kunming for over 200 years and epitomises Yunnan's emphasis on clean, herb-forward flavours.

Serves: 4

Ingredients

• 1 whole free-range chicken (about 1.5kg / 3.3 lb), cut into pieces
• 20g (0.7 oz) dried goji berries
• 15g (0.5 oz) dried Yunnan wild mushrooms (or dried porcini)
• 6 slices fresh ginger
• 3 spring onions, knotted
• 1 tbsp (15ml) Shaoxing wine
• 1 tsp (5g) salt
• Large handful fresh Thai basil or sweet basil
• Handful fresh coriander leaves
• Small handful fresh mint leaves
• White pepper to finish

Instructions

1. Blanch chicken pieces in boiling water for 2 minutes to remove impurities. Rinse under cold water and pat dry.
2. Soak dried mushrooms in cold water for 30 minutes. Drain and reserve soaking water; slice mushrooms.
3. Pack chicken pieces tightly into a qi guo steam pot, or a standard ceramic casserole. Add mushrooms, goji berries, ginger, spring onions, Shaoxing wine, and salt.
4. If using a genuine qi guo pot: fill the wok beneath with water and steam over high heat for 2 hours. If using a casserole: add 300ml (1.25 cups) mushroom soaking water, cover tightly with foil then the lid, and place in a 160°C (320°F) oven for 2 hours.
5. Remove spring onions and ginger. The broth should be golden, clear, and intensely flavoured from the concentrated steam condensate.
6. Serve in the pot at the table. Place a pile of fresh basil, coriander, and mint in the centre of the broth just before serving; let guests stir them in.

Cook's Notes: The qi guo pot is specific to Yunnan and worth seeking out from Chinese kitchen suppliers. The absence of added water means flavour is purely from the chicken — do not be tempted to add stock. The herb platter served alongside is essential to the final dish.