Ingredients
1 plump young hen (about 1000 g / 2.2 lbs), 25 g each of glutinous rice, fresh peas, lotus seeds, Job's tears, and fox nuts, 10 g dried shrimp, 15 g each of ham and shiitake mushrooms.
Seasonings
15 g (about 1 tbsp) Shaoxing wine, 15 g (about 1 tbsp) egg white, 15 g (about 1 tbsp) cornstarch, 15 g (about 1 tbsp) Sichuan pepper-salt, 10 g (about 2 tsp) soy sauce, 10 g (about 2 tsp) sesame oil, and 500 g (about 2 1/4 cups) vegetable oil.
Instructions
1. After slaughtering and cleaning the hen, remove the bones whole, then rub with cooking wine and salt and set aside to marinate; blanch fresh peas in boiling water, remove the skins, and rinse in clean water; wash the glutinous rice and cook in a pot until tender.
2. Remove the lotus seeds' skins and cores, then soak the lotus seeds, coix seeds, and gorgon fruit until swollen, place in a bowl with enough water to cover, and steam until tender. Soak the dried shrimp until soft, then finely dice them along with the ham and dried mushrooms. Mix all these ingredients together, season with salt, and stuff the mixture into the chicken through the neck opening. Secure the opening with a bamboo skewer. First, blanch the chicken in boiling water for a few minutes, then remove. Fold the chicken wings over the back, arrange neatly, secure the head, and place in a steaming bowl. Steam for about two hours, or until the chicken wings can be easily pierced with chopsticks. Remove, let cool, pat dry, and brush with soy sauce, egg white, and cornstarch.
3. Place a wok over high heat, add oil and heat to 180°C (350°F). Deep-fry the chicken until golden brown, then remove and drain. Brush with sesame oil, remove the bamboo skewers, and use a knife to score the breast and belly in a diamond pattern, cutting just through the skin. Serve with a side dish of Sichuan pepper-salt. This dish is golden and glossy, beautifully presented, with crispy skin, tender meat, and a flavorful stuffing.