Ingredients
1 whole hen (about 1000 g / 2.2 lbs).
Seasonings
10 g angelica root (Chinese medicinal herb), 10 g ginger, 10 g scallions, 10 g cooking wine, and 3 g salt.
Instructions
1. After slaughtering and plucking the chicken, clean it by opening the belly, remove the feet, blanch it in boiling water, then rinse in cold water and drain thoroughly.
2. Rinse the angelica root clean, then make a few lengthwise cuts along the root depending on its size; wash the ginger and scallions, lightly crush the ginger with the side of a knife, and cut the scallions into sections, then set aside.
3. Stuff the angelica root, ginger, and scallions into the chicken cavity, then place the chicken breast-side up in a clay pot. Add enough water to cover, along with salt and cooking wine. Bring to a boil over high heat, then reduce to a low simmer and cook until the chicken is tender and falling off the bone. The resulting chicken is white, tender, and succulent, with a savory, well-seasoned broth that carries a subtle herbal aroma. This dish is also known for its blood-nourishing and liver-protecting properties.