1 tender hen (about 1,250 g or 2.75 lb), inside removed
20 grams (2/3 oz) mushrooms
20 grams (2/3 oz) bamboo shoots
20 grams (2/3 oz) lotus seeds previously soaked in water
20 grams (2/3 oz) pickled cucumbers
15 grams (1/2 oz) fresh lilies
20 grams (2/3 oz) shelled fresh shrimps
15 grams (1/2 oz) scallops
30 grams (1 oz) cooked ham
25 grams (1 2/3 tbsp) cooking oil
15 grams (1 3/4 tsp) sweet soy bean paste
20 grams (2/3 oz) scallion juice (from soaking chopped scallions)
20 grams (2/3 oz) ginger juice (from soaking chopped ginger)
2 1/2 grams (2/5-3/5 tsp) sugar
2 grams (1/3 tsp) MSG
20 grams (1 2/3 tbsp) cooking wine
10 grams (2 tsp) water
2,000 grams (4 cups) mixture of water with maltose suger
1. Heat the oil in a wok over strong fire to 70-100:C (160-210:F) and add the sweet soy bean paste, scallion juice and ginger juice, sugar, salt, MSG, cooking wine and water, and bring to a boil. Turn off the fire and keep the sauce for later use.
2. Wash the chicken clean and drain off the water. Put the sauce into the chicken belly. Place the chicken in a basin to marinate for 30 minutes. Pour out the sauce.
3. Cut the mushrooms, bamboo shoots, cucumbers, lilies, shrimps, scallops and ham into small dices.
4. Heat the wok, pour in the sauce, add the lotus seed and the mixture of dices, and keep turning until the sauce is absorbed. Use the mixture as stuffing to put into the chicken belly. Sow up the belly and soak the chicken in the mixture of water with maltose sugar for coloring.
5. Take out the chicken, rub oil on it and put in an oven to roast for 30 minutes. It has to be kept turning in the oven until the skin turns browns.
Features: Tender and juice.
Taste: Salty and delicious with a slight sweet touch.