Ingredients
1 tender young hen (about 1000 g / 2.2 lbs), 1 pork hock (about 700 g / 1.5 lbs), 50 g ham, 25 g Shaoxing wine, 60 soaked dried shiitake mushrooms.
Seasonings
5 g salt, 2 slices ginger, 15 g crushed rock sugar.
Instructions
1. Slaughter and clean a plump, tender hen by bleeding, killing, and removing the innards and feathers. Split it open along the backbone, blanch briefly in boiling water, then remove and rinse off any blood foam.
2. Cut the ham into thick slices; wash the rehydrated shiitake mushrooms, remove the stems, and rinse thoroughly; singe any fine hairs off the pork hock, scrape and wash it clean, then soak it in fresh water to remove impurities, rinse again, blanch in boiling water for a moment, remove, and rinse in fresh water to wash away any grease.
3. Place the chicken in a ceramic pot, then add the pork hock, ham slices, shiitake mushroom slices, and ginger slices. Pour in cold water until 80% full, season with cooking wine, salt, and rock sugar. Cover tightly and place in a steamer. Steam for about 1.5 to 2 hours, until the meat is tender and falls apart. Adjust seasoning to taste, then serve directly from the pot. This dish features a tender, succulent chicken and a soft, sticky pork hock, creating a rich and deliciously satisfying flavor.