Olive Chicken

Olive Chicken

　　Pluck all the feathers from the Sanhuang chicken, clean both inside and outside, remove the pancreas, and chop the chicken body into large pieces about 4 cm in size. Use a clean kitchen cloth to thoroughly absorb the surface moisture, then rub the chicken repeatedly with salt for 10 minutes. Cut the chicken liver and gizzard into 4 pieces each, split the chicken heart in half, open the chicken intestines, wash away any residue, and repeatedly rub them with a mixture of salt and vinegar until clean and free of any unpleasant smell, then cut into 4 cm segments. Mix the chicken pieces, chicken offal, olive vegetables, shredded ginger, crushed Sichuan peppercorn powder, monosodium glutamate, pepper, and crushed rock sugar in a large bowl. Marinate for 30 minutes to let the flavors infuse. Steam the marinated mixture in a steamer over high heat for 3 hours until fully cooked.