Ingredients
1 whole black-boned chicken, cleaned (about 600 g / 1.3 lb), 25 g winter bamboo shoots, sliced, 25 g rehydrated shiitake mushrooms, 15 g Chinese angelica root.
Seasonings
10 g scallion segments, 10 g ginger slices, 1 teaspoon salt, 1 teaspoon cooked chicken fat, a pinch of MSG, 2 tablespoons cooking wine.
Preparation
1. Briefly blanch the winter bamboo shoots in boiling water, then remove and drain.
2. Rinse the angelica root and shiitake mushrooms separately, drain well, place in a bowl with a splash of cooking wine, and steam for 10 minutes, then remove.
3. Remove the chicken feet, tail, and innards from the black chicken, then wash and clean it thoroughly. Briefly blanch the chicken in a pot of boiling water, then remove and rinse clean.
Steps
1. Place the black chicken in a large bowl, add enough water to submerge it, then add scallion segments, ginger slices, and Chinese angelica root.
2. Then add the winter bamboo shoots, shiitake mushrooms, and cooking wine, cover the lid, and steam over high heat until fully cooked.
3. Remove the steamed black chicken and transfer it to another soup bowl, then discard the scallions and ginger.
4. Pour the steaming liquid from the black chicken into a pot and bring to a boil, then skim off any surface oil and impurities.
5. Add salt and MSG, drizzle with cooked chicken oil, and pour over the steamed black-boned chicken before serving.