Ingredients

Let’s Cook!

• 1
  Prepare ingredients.
  
• 2
  Prepare all diced ingredients like bamboo shoots, chicken liver, and shiitake mushrooms, blanch them in boiling water, then remove and drain.
  
• 3
  Place the blanched ingredients into a container, add fine salt and MSG, and mix well.
  
• 4
  Stuff the mixed diced ingredients into the cavity of the deboned chicken.
  
• 5
  Seal the opening and blanch the stuffed chicken again in boiling water, then remove.
  
• 6
  Starting from beneath the wings, use garlic leaves to tie the chicken into the shape of a gourd and place it in a container.
  
• 7
  Add superior stock, fine salt, and MSG to a pot, dissolve, and pour into the container holding the gourd chicken.
  
• 8
  Place the container in a steamer and steam for 2 hours.
  
• 9
  Once steamed, remove, untie the garlic leaves, and it's ready to serve.
  
• 10
  Tips: ❖ The deboning technique is crucial for this dish; it is essential to keep the chicken skin intact and avoid any tears. ❖ The blanching step is vital to maintain the freshness and cleanliness of the filling. ❖ Pay attention to the water level and steaming time to ensure the chicken is thoroughly cooked and flavors are well absorbed.