Qi guo ji—steam pot chicken—is Yunnan soul food. As the “qi” (steam, vapor) in the name suggests, the steam is used to cook the chicken meat. For this issue, we’ve asked Meng Na, up-and-coming chef of local favorite Granny’s Kitchen, to share a qi guo ji recipe. The traditional method involves using a qi guo steamer crock, which has a cone-shaped spout in the middle. This allows for the meat to be steamed in its own juices, without adding any water, while retaining all the natural flavors. The result is a nutritions dish.

Steaming requires at least thirty minutes, though if time permits, you can let it simmer for as long as 1 hour and cook up a hearty stock. In Yunnan, some recipes call for medicinal herbs like notoginseng, tianma, and shi hu (dendrobium) or exotic mushrooms and a variety of chicken that has black skin and bones. Don’t fret, though, if you can’t find a qi guo or traditional ingredients. What matters most is using fresh chicken and taking your time to neatly prepare things. One sip of the chicken and goji berry broth is worth a thousand words about the depth and breadth of Yunnan cuisine.

Ingredients (serves 3-4)

Chicken: 800g (black-bone, or any local poultry)
Ginger: 5 slices
Goji berries: 6-7 slices
Shi hu (dendrobium): 2 sticks (optional)
Salt and seasoning to taste

1. Wash the deboned chicken well and cut into bite-size pieces (leaving the bones in is also okay). Thinly slice the ginger. Wash the shi hu and set aside.
2. Place chicken, ginger and shi hu in a qi guo steamer pot and cover without adding water. No qi guo? A clay or iron pot or tajine can be used instead, though less broth will result.
3. Fill a large pot with water. Place the crock inside and steam for at least 30-60 minutes, starting the clock once steam appears. If the liquid in the steamer is depleted, you can add a small amount of water.
4. Add salt, pepper, goji berries and shi hu, if available, to the steamer.

Serve this nutritious, delightful taste of Yunnan while the chicken is still warm.

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