Qiguoji– Chicken Soup Steamed in clay pot

“Qiguoji” or “chicken soup steamed in clay pot” is one of the famous dishes in Yunnan. It got its popularity in 2000 years ago among Yunnan people. A clay or terra-cotta pot with a chimney in the middle makes people curious about its cooking method. And the special clay pot, which was manufactured in Jianshui is called “Qi Guo” or steam pot.

To make it, place chicken, ginger, shallot, pepper and salt in the pot and steam for about four hours, during which the steam from the tube contacts the cold pot cover turning to water, then flows back into the pot to become delicious chicken soup. The secret of the aromatic soup is to add no water into the pot, but the resultant steam extracts the juices of the chicken. Let it steam for four hours or so, the pot should be filled with 3/4 of the soup and the chicken become tender enough to be served.

Dish Introduction: Qiguoji (汽锅鸡) is a signature dish from Jianshui County, Yunnan Province, and belongs to the Yunnan cuisine category. Named after the clay pot used for steaming, it primarily features chicken and is known for its steaming method. It is reputed for its benefits, such as nourishing the body, replenishing blood, and enhancing appetite. Due to its rich nutritional value, Qiguoji is beloved by many. In September 2018, it was recognized as one of the top ten classic Yunnan dishes in “Chinese Cuisine.”

Dish Characteristics: Qiguoji is a celebrated dish from Yunnan, with a history of over 200 years in southern Yunnan. Jianshui produces a unique clay pot called “Qi Guo,” specifically designed for steaming food.

The preparation involves cutting the chicken into pieces, then placing it with ginger, salt, and scallions into the Qi Guo. The pot is then placed on top of a pot filled with water, and the seams are sealed with cloth to prevent steam from escaping. The dish is steamed for about 3 to 4 hours. The steam rises through the central tube of the Qi Guo, condenses on the cold lid, and drips back into the pot, forming a flavorful chicken soup. Since the soup is made from condensed steam, the chicken’s natural flavors are preserved.

Historical and Cultural Background: Qiguoji became popular during the Qianlong era of the Qing Dynasty. According to legend, a chef named Yang Li from Fudeju (now Jianshui County) invented this dish. To win a royal culinary competition, Yang Li combined local hotpot and steamed bun methods and used bird’s nests, though his Qi Guo was stolen. After a series of events, Yang Li was spared execution, and his dish gained fame, with Fudeju being renamed “Yang Li Qi Guo Ji.” The Qi Guo evolved from an earlier pottery hotpot and has been a prominent dish in Yunnan.

The predecessor of Qi Guo was the Yanglin Chicken, made with valuable medicinal herbs like cordyceps. The Qi Guo is now mass-produced in Jianshui and is well-known for its bright colors and distinctive properties.

Preparation Method:

Method 1:

• Ingredients:
  • Chicken (appropriate size)
  • Ginger, scallions, pepper, salt
  • Optional: bamboo fungus, Xuanwei ham, medicinal herbs (cordyceps, tianma, sanqi)
• Steps:
  1. Cut the chicken into 3 cm cubes, slice ginger, and cut scallions into segments.
  2. Blanch and drain the chicken pieces.
  3. Place chicken, optional ingredients, and seasoning in the Qi Guo.
  4. Seal the Qi Guo and place it on top of a pot of boiling water. Seal the seams with dough to prevent steam leakage.
  5. Steam for 2-4 hours, depending on the pot size and amount of liquid.
  6. Add bamboo fungus or other ingredients in the last half hour if used.
  7. If reheating, avoid moving the chicken; you can add leftover chicken fat.
• Notes:
  • Do not add water to the Qi Guo; all liquid comes from steam condensation.
  • Use a chicken of moderate size and avoid strong-flavored or pungent ingredients that might overpower the dish’s natural taste.

Method 2:

• Ingredients:
  • One tender chicken (about 1000 grams)
  • 125 grams of ham
  • 6 dried mushrooms
  • 100 grams of bamboo shoots
  • 25 grams of ginger
  • 15 grams of Shaoxing wine
  • 2.5 grams of salt
• Steps:
  1. Clean and cut the chicken into small pieces. Rehydrate and slice dried mushrooms. Clean bamboo shoots.
  2. Place the chicken, ham, bamboo shoots, mushrooms, and ginger into the Qi Guo. Add wine and salt.
  3. Steam for 2-3 hours. For medicinal purposes, add cordyceps, ginseng, or sanqi as needed.

Nutritional Value:

• Black-boned Chicken: Rich in melanin, proteins, B vitamins, and trace elements. It has high levels of niacin, vitamin E, phosphorus, iron, potassium, and sodium, with lower cholesterol and fat compared to regular chicken. It enhances physiological functions, delays aging, strengthens bones, and treats conditions like osteoporosis and anemia.
• Ham: Provides a rich flavor with high nutritional absorption. It helps with digestion, kidney health, and wound healing.

Consumption Guidelines:

• Food Pairings: Avoid pairing black-boned chicken with wild chicken, turtle, carp, crucian carp, rabbit meat, shrimp, onions, and garlic. Avoid combinations that may cause poisoning, diarrhea, or increase body heat.
• Nutritional Content:
  • Calories: 989.39 kcal
  • Protein: 165.51 g
  • Fat: 34.09 g
  • Carbohydrates: 5.10 g
  • Dietary Fiber: 0.99 g
  • Cholesterol: 679.50 mg
  • Vitamin A: 17.10 µg
  • Thiamine: 1.31 mg
  • Riboflavin: 1.33 mg
  • Niacin: 49.97 mg
  • Vitamin C: 0.30 mg
  • Vitamin E: 10.40 mg
  • Calcium: 106.88 mg
  • Phosphorus: 1535.02 mg
  • Potassium: 2436.18 mg
  • Sodium: 2394.83 mg
  • Magnesium: 330.59 mg
  • Iron: 15.65 mg
  • Zinc: 14.18 mg
  • Selenium: 52.91 µg
  • Copper: 1.75 mg
  • Manganese: 0.19 mg