Ingredients: 1 male chicken about 1500g, 50g ham, 50g bamboo shoots, 25g shiitake mushrooms, 30g Shaoxing wine, 4g refined salt, 20g scallion knots, 15g ginger slices, 10g sesame oil.
Production steps:
1. Open the chicken from the back to clean the blood, and slice the bamboo shoots;
2. The bottom of the pot is made of bamboo grates. Put the chicken belly down into the pot. Add chicken oil, ham, chicken liver, chicken gizzards, and chicken heart;
3. Add clean water, add Shaoxing wine, onion knots, ginger slices, press the disc, cover it, bring it to a boil with high heat, skim the foam, and stew it with low heat for about 3 hours until it is crisp and rotten;
4. Remove the disc, take out the chicken gizzard, chicken liver, chicken heart and ham, and cut them into pieces. Remove the bamboo grate, skim the foam, and turn the chicken over;
5. Put chicken gizzard, chicken liver, chicken heart, ham, mushrooms and bamboo shoots on the chicken alternately, add refined salt, boil over medium fire, put them in a bowl, and pour sesame oil.