Steamed Pot Chicken (Qi Guo Ji)
Steamed Pot Chicken, known as Qi Guo Ji, is a traditional dish from Yunnan, China. What makes it unique is that no water is added directly into the pot. Instead, steam condenses into a naturally rich broth—resulting in a light, clear soup packed with deep flavor and nutrients. It’s a comforting, wholesome dish perfect for everyday nourishment.
🥕 Ingredients (Serves 2–3)
- Chicken pieces: 1000g
- Fresh cordyceps flowers: 40g
- Fresh shiitake mushrooms: 40g
- Ginger slices: 5g
- Red dates: 40g
- Water: 400ml (added to the upper lid)
- Salt: 10g
- Chopped scallions: to taste
🍳 Instructions
1️⃣ Prep the chicken
Soak the chicken pieces in clean water to draw out excess blood. Rinse thoroughly and drain.
2️⃣ Assemble the pot
Place the chicken, cordyceps flowers, shiitake mushrooms, ginger slices, and red dates evenly into the steam pot.
Add 400ml of water to the upper lid (this creates the steam that forms the broth).
3️⃣ Steam to cook
Select the “Steam” or “Manual” mode and set the timer for 2 hours. Once finished, season with salt and garnish with chopped scallions to taste.
🌟 What Makes It Special
- Crystal-clear, naturally formed broth
- Tender, juicy chicken
- Rich umami flavor without added oil
- Preserves the original nutrients of the ingredients
💡 Tips
- Trim off visible yellow fat under the chicken skin to keep the soup lighter
- For a richer taste, you can slightly increase the amount of mushrooms or red dates
Simple, clean, and deeply comforting—this Steamed Pot Chicken is a beautiful reminder that the best flavors often come from the most natural cooking methods. 💛
