Stewed Tender Chicken
1 young chicken (about 600 g or 1.3 lb), inside removed
100 grams (0.22 lb) ham
100 grams (0.22 lb)bamboo shoots
10 pieces of tender green vegetables
50 grams (3 1/2 tbsp) cooking oil
4 grams (2/3 tsp) salt
2 grams (1/2 tsp) MSG
1000 grams (2 cups) water
5 grams (1/6 oz) sectioned scallions
5 grams (1/6 oz) crushed ginger chunks


1. Put cold water in a pot and heat over a strong fire. Put in the chicken and boil until blood comes out in the form of foam. Take out and wash clean. Cut the ham and bamboo shoots into slices.

2. Put the chicken with the belly up in an earthen pot. Add the water, salt, MSG, cooking oil, scallions and ginger in the pot. Place the bamboo shoots and ham slices on top of hte chicken. Put on thelid and steam hte earthen pot with the chicken in it for 2 hours.

3. Take the earthern pot out of hte steamer. Remove the lid and place the green vegetables that have been previously quick-boiled in water on both sides of the chicken. Put the earthen pot on small fire and bring the dish to boil. It is ready to serve.

Features: The meat is so soft that it separates from the bones without any change in the shape of a whole chiken.
Taste: Salty and delicious.

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