Ingredients
1 live hen (about 1.8 kg / 4 lbs).
Seasonings
150 g (about 3/4 cup) Huadiao wine, 15 g each of scallion and ginger, 5 g MSG, and salt to taste.
Instructions
1. After slaughtering and plucking a live hen, remove the internal organs, chop off the wings, then split it open from the back and blanch in boiling water to remove any blood and impurities.
2. Place the chicken in a soup bowl with its legs pointing up and belly facing upward. Add Shaoxing wine, scallions, ginger, MSG, salt, and enough water to cover. Steam until the chicken is tender, then remove from the steamer and discard the scallions and ginger. This soup has a silvery-white color, a fragrant aroma, and a clear broth.