Lute-Shaped Suckling Chicken

Lute-Shaped Suckling Chicken

　　An innovative dish. A 2.5-pound young chicken is selected, slaughtered, plucked, gutted, and cleaned. The bones inside the chicken are broken to prevent the body from shrinking. The chicken is then flattened, and the feet are cut off and inserted on both sides of the neck. It is marinated with scallions, ginger, and cooking wine for 10 minutes, drained of blood and impurities, and rinsed clean. Seasonings and broth are added, and the chicken is steamed in a basket for half an hour. Once out of the basket, it is garnished with hair moss arranged to resemble lute strings, finished with a clear starch glaze, and served. This dish has a milky white color, resembles a lute in shape, features tender and falling-off-the-bone meat, and is deliciously fragrant.