Ingredients
1 whole black chicken, 1 fresh ginseng root, 15 g (about 1 tablespoon) goji berries.
Seasonings
25 g each of scallion sections and ginger slices, a pinch each of salt and MSG (or to taste), and 1 tablespoon of lard.
Preparation
1. Wash the fresh ginseng; soak the goji berries in water, then drain.
2. Remove the crop and tail from the black chicken, chop off the feet, split open the belly, and discard the internal organs and any impurities.
3. Bring a pot of water to a boil, add the black chicken and blanch for 5 minutes, then remove, rinse, and drain.
Steps
1. Heat rendered lard in a wok until it reaches about 70% hot (when a wisp of smoke rises), then add scallion segments and ginger slices, stir-frying until fragrant.
2. Add water and bring to a boil, then add the black chicken and cook for 10 minutes, then reduce the heat to low and simmer for 1 hour.
3. Remove and discard the scallions and ginger, then add fresh ginseng and goji berries, and continue simmering for about 10 minutes until the chicken is tender and fully cooked.
4. Skim off any foam or impurities, then season with salt and MSG to taste. Serve in a bowl.