Robin By: Robin
Whole steamed chicken from Yunnan

So last week I tried this recipe for chicken, steamed with dang gui, jujube, ginger, spring onion and shaoxing ricewine which was nice, only I didn't think cutting the chicken into pieces before steaming it was a good idea. So today I tried it with a whole chicken and the result was much nicer. A very, very succulent little chicken with very subtle flavorings. (I served it with white rice and steamed broccoli with a little garlic sauce)

 

For the recipe, click here: www.flickr.com/photos/fotoosvanrobin/4915283579/

I steamed it for 2 1/2 hours over gently boiling water.

(I checked the core temperature before serving, it was 75°C which is close to perfect in my opinion. But if you're pussy, cook it longer :-) )

 

Oh, and I got "inspired" by Jun Tanaka yesterday at BBC's "E Numbers: an Edible Adventure" and decided to use some MSG. Just about ¼ teaspoon.

 

 

Wine we drank: Vogelmeier by Alois Lageder from Trentino-Alto Adige in Italy, 2008. (100% Moscato Giallo) It was fruity and floral and full of taste. I think it combined pretty nice, although I’m getting more insecure every day, about wine-pairing. :-)

hellaOAKLAND and cathou_cathare faved this
  • Robin 5y

    We didn't finish the chicken broth and I didn't want to waste it so I froze it. When slowly defrosting it in a colander, this was the result:
    Clarified Yunnan Chicken Broth

    Lovely, clean, fresh flavors of chicken, jujube and dang gui!
  • cathou_cathare 5y

    Looks really great, thanks for ther recipe!
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Taken on August 27, 2010
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