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1
You will need a 3- to 4-quart heatproof glass or ceramic casserole with a tightly fitting lid; a larger pot, with a lid, that will hold the casserole, and a rack that will fit inside the pot.
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2
Blanch the chicken in boiling water for 5 minutes.
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3
Drain and rinse.
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4
Place the chicken, 2 cups of water, ginger, scallions, rice wine or sherry and a pinch of salt in the casserole and cover with the lid.
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5
Place the rack inside the larger pot.
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6
Completely wrap the casserole and lid with plastic wrap and place on the rack.
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7
Add water to the pot to come 1/3 up the sides of the casserole.
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8
Cover the outside pot.
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9
Bring the water to a boil, then lower the heat so that the water simmers steadily and creates steam.
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10
Keep a kettle of hot water ready to refill the pot as water evaporates.
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11
Steam until the chicken is tender and well covered with broth, about 2 1/2 to 3 hours.
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12
Strain the soup, discarding the ginger and scallions.
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13
Skim off fat and add salt to taste.
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14
Just before serving, reheat in a saucepan, preferably enamel or glass.
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15
Chicken can be nibbled on as a snack or served at room temperature with small bowls of vinegar and soy sauce for dipping.
