Ingredients
1 live old hen (about 750 g / 1.5 lbs), 150 g drunken crab, 25 g each cooked ham slices and bamboo shoot slices, 15 g shiitake mushroom slices.
Seasonings
40 g Shaoxing wine, 25 g each of scallion and ginger, 7.5 g salt.
Instructions
1. Slaughter and clean the chicken, then blanch it together with the gizzard, liver, and heart in boiling water briefly. Remove and rinse, then place the chicken breast-side up in a clay pot lined with a bamboo mat. Add enough water to submerge the chicken, then add Shaoxing wine, scallions, and ginger. Place a flat plate on top to weigh down the chicken, cover with the lid.
2. Place the clay pot over high heat and bring to a boil, skimming off any foam. Reduce to low heat and simmer for 3 hours until the chicken is tender and falls apart. Remove the flat plate and bamboo mat, then discard the scallions and ginger. Slice the gizzard, liver, and heart separately. Turn the chicken breast-side up, add the drunken crab and its marinade to the pot. Return the clay pot to high heat and bring to a boil again, skimming off any foam. Season with salt, then arrange slices of ham, shiitake mushrooms, bamboo shoots, and the sliced gizzard, liver, and heart on top of the chicken. Bring to a boil over medium-high heat and serve. This dish combines two delicacies, resulting in tender chicken and a rich, savory broth with an aromatic hint of wine, offering a fresh, salty, and delightful taste.