Ingredients
1 plump young chicken, 2 rehydrated shiitake mushrooms, 2 slices of ham, 750 g (about 3 cups) chicken broth.
Ingredients
50 g sorghum liquor (about 1/4 cup) and 5 whole cloves.
Instructions
1. Wash the chicken thoroughly, split it open from the back, then make 3 horizontal cuts across the body. Place the chicken breast-side up in a stewing pot, top with ham slices and shiitake mushrooms, then add the seasonings and chicken broth.
2. Place a small cup filled with sorghum liquor and cloves inside the clay pot, seal the lid tightly, steam for 2 hours, then remove the small cup from the pot and serve.