Clear Stewed Langshan Chicken
Made with Langshan hen and ham hocks, slow-stewed until the broth runs clear and the meat falls from the bone.
Ingredients
live hen (approx 2000 g)
1
scallion white segments
5 g
ham hocks (blanched, scrubbed clean)
100 g
Shaoxing wine
50 g
refined salt
5 g
ginger slices
5 g
water
1500 g
Instructions
1
Pre-preparation
Clean the hen, blanch it and set aside; blanch the ham hocks, then scrub them clean.
2
Stewing
Place the hen and ham hocks into a clay pot lined with a bamboo mat, pour in 1500 g of water, add the scallion segments and ginger slices. Cover the pot, bring to a boil over medium heat, add the Shaoxing wine, skim off any foam, then move to low heat and simmer for about 2 hours. Remove the ham hocks, bamboo mat, scallion segments and ginger slices, add the refined salt, bring to a gentle boil, then take off the heat.
