Steamed Chicken in Chinese "Pressure Cooker"

The pictured casserole is called a Yunan pot. It has a central chimney which allows steam to spray inside the pot. If unavailable, use a heatproof Dutch oven or casserole.

INGREDIENTS:

1/2 chicken

6 Chinese black mushrooms

2 oz ham

2 oz dried fish

wine

green onion

ginger

salt

MSG

DIRECTIONS:

1. Cut chicken through the bone into squares. Blanch for one minute and then remove. Rinse with water and drain. (Blanching the chicken will result in a very clear broth.)

2. Remove skin from ham and slice. Soak mushrooms in water until soft, remove stems, and slice. Rinse dried fish, and soak for 30 minutes in water to remove excess salt. Cut fish into 3 cm long pieces.

3. Place chicken, mushrooms, ham, dried fish, and seasonings into a special Yunan pot. Cover and place in steamer. Steam for 40 minutes over high heat. Serve directly from Yunan pot.

Note: Duck, pork, or beef can all be substituted for chicken. Ham or dried fish can be omitted, in which case add more salt.