Someone asked in my previous post (though I have forgotten who or which post) to show her a photo of the traditional double boiling pot I mentioned.
Usually, if I have time, I will use this pot to do the double boiling. If I don’t time to wait for the longer cooking time, I use the pressure cooker which can do double boiling too.
It is basically a pot within a pot. The inner pot is smaller and the outer pot bigger. The ingredients go into the small pot, the hot water in the big one. It is sort of like baine marie.
The pot I have is big enough to stuff a whole chicken into it. Foods cooked using such method, ie. not getting heat directly from the fire but immersed in boiling water seems to taste extra flavourful.
I made herbal chicken using Chinese wine, longans, dong guai, some tiny dried scallops and dried shitake mushrooms last night. It was really nourishing and comforting to eat it with chicken rice. I call it my herbal chicken rice.