[Ingredients/Seasonings]
One whole fat chicken, about 1.25 kg, deboned and simmered.Fish maw300 grams, well cooked lean meat.Ham40 grams, lean.Pork100 grams.Ginger3 slices, 3 scallions.Fine salt3 teaspoons,Monosodium glutamate (MSG)2 teaspoons, 1.5 teaspoons of aromatic oil, cooking wine, thin water starch, cookedPork fateach 0.5 tablespoon, clear broth 3 cups, boiled water 3 cups.

[Cooking Steps]
1. Slaughter the chicken and remove the feathers.Cut the pork into pieces, each about 10 grams; cut 25 grams of ham into granules, and 15 grams into thin threads.
2. Wash a wok clean, place it on medium heat, add pork fat, add 100 grams of clear broth, fine salt 1 teaspoon, and an appropriate amount of aromatic oil. Add the simmered fish maw and ham threads, cook for about half a minute. Thicken with thin water starch, then transfer to a bowl.
3. Gently pour the fish maw into the chicken cavity through the back skin opening, tie up the opening tightly with grass stems.
4. Put the pork pieces in boiling water for about half a minute, then add ham and simmer until just cooked. Remove from heat and place in a steam basket.Next, add ginger, scallions, cooking wine, fine salt 2 teaspoons, boiled water, cover with a lid, and place insteamerfor steaming for about 90 minutes. After removing the chicken, remove the ginger, scallions, pork, and ham.Skim offthe foam from the surface of the broth, strain it through a clean towel to retain the clear broth, then place the chicken back in the steam basket (chest up, head touching the chest), add the original broth, cover with a lid, and return to the steamer for another 30 minutes.
Characteristics: This dish is rich in flavor and nutrients.