Stewed Whole Chicken with Tokay Gecko

Stewed Whole Chicken with Tokay Gecko

　　This is an innovative signature dish created by Qin Yongyan, the executive chef of Ronghu Hotel. It won a gold medal at the Second National Culinary Competition in May 1988. The dish uses a No. 1 Sanhuang (three-yellow) chick, a pair of tokay geckos, along with longan flesh and seasonings, garnished with a few slices of ham. The porcelain bowl is then sealed with parchment paper over the opening and steamed over high heat for two hours. It boasts a rich and mellow aroma, and is known for nourishing the lungs, relieving coughs, as well as enhancing virility and kidney function. (Guilin)

　　Ingredients:

　　Main ingredients: Sanhuang chick, one pair of tokay geckos

　　Seasonings: scallion, ginger, pepper, sesame oil, broth

　　Preparation:

　　(1) Clean the Sanhuang chicken by splitting it along the back and place it in the stewing pot;

　　(2) Slaughter the tokay geckos, gut them, remove the eyes, clean thoroughly, then place them in the stewing pot along with the seasonings, condiments, and broth;

　　(3) Steam until the meat is tender and the broth is rich. Remove the scallion and ginger, sprinkle with pepper, drizzle with sesame oil, and the dish is ready.