Steamed Chicken

Steamed Chicken

　　Steamed Chicken

　　Main ingredient: one dressed hen (about 100g).

　　Garnishes: 15g ham, 15g soaked yulan slices, 15g soaked winter mushrooms, 2

　　heads of flowering Chinese cabbage, 5g total of scallion segments and ginger slices.

　　Seasonings: 100g clear broth, 3g salt, 25g cooking wine, 1g MSG, a

　　little soy sauce, 10 Sichuan peppercorns.

　　Cooking process:

　　1. Clean the chicken, split it along the back (keeping the breast attached), gently pull the two sides apart with your hands, cut off the neck bone, and discard the wing tips, beak, and claws. Break the large bones in the legs, wings, and spine, then boil in a pot until half-cooked. Rinse in cold water, place skin-side down in a large bowl, tuck the head inside the cavity, add scallions, ginger, salt, cooking wine, Sichuan peppercorns (wrapped in vegetable leaves), and clear broth. Steam until tender.

　　2. Slice the winter mushrooms and yulan slices thinly, halve the flowering Chinese cabbage, blanch in boiling water, then remove. Slice the ham into long strips.

　　3. Remove the chicken, discard the scallions, ginger, and Sichuan peppercorns. Pour the original broth into a wok, place the chicken upside-down in a large soup bowl, then bring the wok to a boil with clear broth, cooking wine, salt, MSG, soy sauce, and garnishes. Skim off any foam and pour the broth over the chicken to serve.

　　Flavor profile: Clear broth, tender chicken, rich and fragrant taste.

　　Wine, Sichuan peppercorns (wrapped in vegetable leaves), and clear broth are steamed together until tender in a steamer basket.

　　2. Shiitake mushrooms and magnolia slices are cut into long, thin pieces, and the vegetable hearts are split in half, then blanched in boiling water.

　　They are removed, and ham is sliced into long strips.

　　3. The chicken is taken out, the scallions, ginger, and Sichuan peppercorns are removed, and the original broth is poured into a wok. The chicken is then placed upside down in a large soup bowl.

　　Clear broth, cooking wine, salt, MSG, soy sauce, and seasonings are added to the wok. Once it comes to a boil, the foam is skimmed off, and the liquid is poured over the chicken.

　　The dish is now ready.

　　Flavor profile: Clear broth with tender chicken, fragrant and savory.