Yunnan Steam Pot Chicken
Tender chicken steamed with mushrooms and aromatics in a traditional clay pot, releasing a fragrant, medicinal broth. A minimal-ingredient dish that tastes deeply flavorful without fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 315
- Protein
- 38g
Ingredients
- ¾ lb chicken thighs, boneless and skinless
- ½ lb mushrooms (cremini or shiitake), whole or halved if large
- 2 oz ginger, fresh
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut the chicken thighs into chunks roughly the size of a golf ball—about 2 inches across on all sides.
- 2
Slice the ginger lengthwise into thin coins about 1/8-inch thick, leaving the skin on for flavor. Do not peel.
- 3
Place the chicken chunks, mushrooms, and ginger slices into a clay steamer pot or regular pot. Pour in the 2 cups of broth.
- 4
Stir in the 2 tablespoons of soy sauce and a pinch of salt and pepper until the broth is evenly flavored.
- 5
Cover the pot with a lid and bring to a boil over high heat, about 3–4 minutes, until you hear steady bubbling.
- 6
Turn the heat down to medium and simmer with the lid on for 12–15 minutes, until the chicken is cooked through and tender (no pink inside when you cut a piece with a spoon).
- 7
Remove the pot from heat and let it rest, covered, for 1 minute to distribute flavors evenly.
- 8
Ladle the chicken, mushrooms, and broth into two bowls, dividing evenly. Taste and adjust salt or soy sauce if needed.
Tools you’ll need
- clay steamer pot or 3-quart stainless steel pot with lid
- cutting board
- sharp chef's knife
- wooden spoon for stirring
- ladle
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