Ingredients
1 whole young chicken (about 1500 g / 3.3 lbs), 150 g (about 2/3 cup) clear broth.
Seasonings
15 g goji berries, 3 g white pepper, 10 g each of ginger, scallion, and Shaoxing wine, 1 g MSG (or to taste), 4 g salt.
Instructions
1. After slaughtering the chicken, remove the feathers, internal organs, and claws, then rinse clean; wash the goji berries; slice the ginger into large pieces; cut the scallions into sections and set aside.
2. Blanch the chicken in boiling water until fully cooked through, then remove and rinse thoroughly under cold water. Drain well. Stuff the goji berries into the chicken cavity through the tail end, then place the chicken breast-side up in a deep dish. Add ginger, scallions, ground white pepper, cooking wine, and salt, then pour in clear broth. Seal the dish tightly with oiled parchment paper and steam over high heat for 2 hours until the chicken is tender. Remove from the steamer, discard the ginger and scallions, and stir in MSG. This dish yields tender, fall-apart chicken with a silky, savory broth, and is traditionally believed to nourish the liver and kidneys.