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Chilli recipes

Smoky roasted tomato and chilli with hot and sour tamarind

30 minutes

Yünnan steamed pot chicken

Serves 4 or more as part of a Chinese meal

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

1.5 kg chicken, cut into pieces
1 t salt
6 slices fresh ginger root
2 spring onions, cut into 5cm pieces
3 cups chicken stock
2 T Shaoxing rice wine or dry sherry
Spring onion, sliced, for garnishing

For dipping

Light soy sauce
Chilli bean sauce
Chopped spring onions

Method

Drop the chicken into a large pot of boiling water and cook for 3 minutes. Drain and rinse in cold running water.
Place a rack or steamer in a heatproof casserole. Arrange the chicken pieces on top. Season with salt and add the ginger and onion.
Pour in the chicken stock and rice wine or sherry. Cover and steam gently over simmering water for 2 hours, adding more hot water now and again if needed. Discard the ginger and onion, and skim the layer of fat.
To serve, ladle the rich broth into individual bowls or one large bowl. Arrange the chicken on a platter and serve with the dipping sauces. Garnish the chicken with sliced spring onion.

Cook’s tip: If you like, add a side dish of lightly steamed baby-spinach leaves and a bowl of hot steamed rice.

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Smoky roasted tomato and chilli with hot and sour tamarind

Yünnan steamed pot chicken

Yünnan steamed pot chicken

Ingredients

Method