Hainan Bamboo Clamped Chicken

Hainan Bamboo Clamped Chicken

　　Main ingredients: One cleaned young hen (a female chicken that has not yet laid eggs), about 1000 grams in weight, 5 coconuts, 7.5 grams of MSG, 5 grams of fine salt, 2.5 grams of sugar, 1 gram of pepper, 10 grams of ginger paste, 7.5 grams of Fenjiu liquor, 1 gram of sesame oil, 2 chopped green onions

　　Method: Break open the coconut, pour the coconut water into a container, grate the coconut flesh into coconut pulp, wrap the pulp in a clean towel and squeeze out the coconut juice for later use; mix MSG, fine salt, sugar, ginger paste, pepper, chopped green onions, Fenjiu liquor, and sesame oil, then stuff the mixture into the cleaned cavity of the chicken and rub it around the inside walls to marinate for about 20 minutes. Next, take an earthenware pot, line the bottom with a small amount of coconut pulp, place the chicken in the center, then cover the sides with the remaining coconut pulp, pour in the coconut water, cover the pot, and place it over an open flame. Cook first over high heat, then reduce to low heat, approximately 15 minutes until cooked. Remove the cooked chicken, clean out any stuffing residue from the cavity, debone and chop the meat to line the bottom of the serving plate, cut the rest of the chicken into pieces and arrange them on top to resemble the shape of a whole chicken. Heat a pan with oil, pour in fresh coconut juice, MSG, and fine salt, thicken with a cornstarch slurry, and drizzle the sauce over the chicken to finish.