Ingredients
1 whole hen, 100 g (about 3.5 oz) preserved mustard greens (ya cai), 200 g (about 7 oz) pork, 2 pickled chili peppers, 2 eggs.
Seasonings
250 g (about 8.8 oz) pork caul fat, 800 g (about 4 cups) peanut oil, 10 g each sesame oil and salt, 20 g ginger, 30 g each Shaoxing wine, wet starch, and chopped scallions, 5 g MSG, 3 g Sichuan peppercorn salt, 15 g soy sauce, 2 pickled chilies.
Instructions
1. Clean the chicken, chop off the feet and wing tips, remove the innards, and debone the lower leg sections; finely chop the preserved mustard greens; shred the pork; slice half the ginger and julienne the other half; julienne the pickled chilies; wash the pork caul fat and drain well; rub the chicken with cooking wine, MSG, and salt, then marinate with some scallions and ginger slices; mix salt with egg white and wet starch to form a paste.
2. Pour the shredded pork into a hot wok with oil and stir-fry until separated, then add preserved mustard greens, shredded pickled chili peppers, minced scallions, and shredded ginger. Season with MSG, soy sauce, and Shaoxing wine, stir-fry until well combined, then stuff the mixture into the chicken cavity. Take the caul fat (pat dry, brush with egg batter) and wrap it around the chicken.
3. Brush the wrapped chicken with sesame oil, then peel off the outer caul fat and cut it into rectangular pieces to arrange around the plate. Remove the stuffing from the chicken's cavity and place it at the bottom of the plate. Chop the chicken into strips and arrange them on top of the stuffing. Serve with a side dish of Sichuan pepper-salt.