Cordyceps Chicken
Steam tender young hen with cordyceps to tonify the kidneys, nourish the lungs, boost qi, and replenish vital essence.
Ingredients
Cordyceps (washed with warm water)
20 g
Young hen (after slaughter, remove feathers, organs, and claws, then clean)
1 (about 1500g)
MSG
to taste
Ginger slices
to taste
Scallion segments
to taste
Refined salt
to taste
White pepper
to taste
Chicken broth (clear soup)
to taste
Instructions
1
Prepare ingredients
After slaughtering the chicken, remove the feathers, organs, and claws, and wash it well. Briefly scald in boiling water to wash off the blood, then rinse with clean water. Rinse the cordyceps with warm water.
2
Stuff with cordyceps
Split the chicken head along the neck. Place a few pieces of cordyceps inside the head and neck, and tie tightly with cotton string. Pack the remaining cordyceps together with the ginger and scallions into the chicken cavity.
3
Steam
Place the chicken into a tureen, pour in the clear broth, refined salt, cooking wine, and white pepper. Seal the opening with parchment paper and steam over boiling water until tender and fully cooked. Remove from the steamer, peel off the parchment, discard the ginger and scallions, and season with MSG to taste.
