Ingredients
150 g (about 2/3 cup) clear broth, 1 young chicken (about 1500 g / 3.3 lbs).
Seasonings
100 g (about 3.5 oz) honey-fried astragalus root, 20 g (about 0.7 oz) angelica root, 1 g MSG, 3 g each ground white pepper and salt, 10 g each scallion, Shaoxing wine, and fresh ginger.
Instructions
1. Kill the chicken, remove the feathers, internal organs, and claws, wash it clean, blanch it in boiling water until cooked through, then remove and rinse under cold water, draining well; wash the angelica root, and depending on its size, make a few lengthwise cuts.
2. Wash the ginger and scallions; slice the ginger into large pieces and cut the scallions into sections. Stuff the angelica and honey-fried astragalus root into the chicken cavity through the tail opening, then place the chicken breast-side up in a deep dish. Top with the ginger slices and scallion sections, pour in clear broth, and add salt, white pepper, and cooking wine. Seal the dish with damp parchment paper and steam in a steamer for about 2 hours. Remove, unseal, discard the ginger and scallions, and stir in MSG to taste. The chicken is tender and rich, savory and balanced, with a pure, concentrated broth that is deeply flavorful.