At the table
Ladle some broth into your bowl and take pieces of chicken from the shared pot. Let the broth cool a little and separate the meat from the bones.
Chicken pieces may contain bones, and the pot and broth can be very hot. Chili is used in the basic version; ask about the heat if you prefer a milder soup.
Morels, Chinese yam, red dates, hand-palm orchid tubers and Chinese angelica root are possible additions. They are not required in every version; ask what is in the pot.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Newer versions add mushrooms, yam, dates or herbs to the simpler chicken soup.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Chicken broth with ginger and chili.
- Chili heat
- Texture
- Slow simmering makes the chicken tender and the broth full-bodied; added mushrooms or yam bring different textures.
- How it’s made
- Slowly simmer in the stone pot.
Newer versions add mushrooms, yam, dates or herbs to the simpler chicken soup.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Tibet.
Ask if they have it first
请问你们有鲁朗石锅鸡吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A stone pot from Medog
In Lulang, a steaming stone pot of chicken is a meal to pause over during a journey through Nyingchi. The vessel is part of its character: traditional pots are carved from soapstone in Medog and hold their warmth as chicken simmers slowly with ginger, salt and chili. Some restaurants add mushrooms, yam, red dates or herbs. The attraction is the chicken and broth together, with the stone pot keeping the shared meal warm.