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Ingredients |
Amount |
| Whole
organic, free-range chicken, cut into 4 pieces,
then chopped across the bone into 1-inch thick
portions |
2-3
lb. |
| Dried
jujubes, hydrated |
½
cup |
| Dried
shiitakes, hydrated |
½
cup |
| Uncooked
peanuts |
1/3
cup |
| Fresh
gingerroot |
2 slices |
| Green
onions in 2-inch segments |
2 ea. |
| Premium
Shaoshing rice wine |
½
cup |
| Salt
|
to
taste |
Dried
astragalus and ginseng (optional)
|
1
to 2 slices each
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1. Combine the chicken
and remaining ingredients in a red clay deep
steamer around the central funnel. Cover with
the clay lid.
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| 2.
Bring 1-inch of water to boil in a large curve-edge
pot (that has a cover) with a diameter that is
at least four inches wider than the steamer. Insert
the prepared, closed clay pot into the water so
the water comes up about halfway. Cover the larger
pot and adjust heat so that the surrounding water
simmers slowly and sends steam and occasional
drops of hot water up the funnel and onto the
chicken. Cook for 2 to 3 hours. |
| 3.
After 2 to 3 hours, there should be about 2 cups
of liquid—essence of chicken—surrounding
the funnel. This is drunk by the spoonful, or
you may serve it in small bowls or demitasse-size
cups. The chicken pieces may also be served, although
usually only the liquid is drunk. |
Source:
©Olivia Wu |
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Nutrition
Facts |
| Serving
Size: 2 2/3 oz. with chicken |
Servings
Per Recipe: 6 |
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%DV*
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| Calories:
477 |
18
|
| Total
Fat: 31.7 grams |
47
|
Saturated
Fat: 8.5 grams
|
38
|
| Cholesterol:
170 mg |
36
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| Sodium:
161 mg |
7
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| Total
Carbohydrate: 3.5 grams |
1
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Dietary
Fiber: 1 gram
|
4
|
Sugars:
0 grams
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| Protein:
37 grams |
59 |
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| Vitamin
A: 44% |
Vitamin
C: 7% |
Calcium:
3% |
Iron:
31% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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