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Ingredients:
1 whole chicken, about 2 1/2 lb. (1 kg)
1/4 tsp. (1 g)
fennel seeds
4 tsp. salt, or to taste
1/4 tsp. (1g) Dahurian angelica root, chopped,
if available
5 oz (150g)
scallions, chopped
1/2 tsp. whole Sichuan peppercorn
5 tsp. (25g) fresh
ginger, shredded
1/2 tsp. whole Sichuan peppercorn
1/4 tsp. (2 g) cloves
3 1/2 tbsp wine
Directions:
1. Wash the chicken. Mix together the salt, half
the scallions, and half the ginger, and rub over
the chicken inside and out. Mix together the
remaining scallions and ginger, the cloves,
fennel seed, angelica, ground peppercorns, and
rice wine, and place in the chicken cavity.
2. Place the chicken on a heat-proof dish in a
steamer and steam for 1 1/2 hours. Remove from
the heat and let cool. Discard the seasonings in
the body cavity.
3. Chop the chicken into 1 inch by 2 inch (5cm
by 3 cm) chunks and serve.
More delicious Chinese recipes are available in
Nicholas Zhou's #1 best selling Chinese cookbook
"Real & Healthy
Chinese Cooking"..
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