1 chicken (young hen) of about 3 lbs.
1 teaspoon salt
2 tablespoons cooking wine
1/2 teaspoon gourmet powder
1 tablespoon scallion lengths
1 tablespoon ginger root pepper to taste
1) Place chicken on its side on working board with its back to the right. Stick knife into its end and split it open along the spine up to the neck. By the same stroke, cut open the skin of the neck. Draw the giblets and the crop. Chop off claws and wing-tips. Wash thoroughly with water.
2) Put chicken immersed in two parts of cold water in a pot. Boil on high heat and skim the stock. After boiling for a while, take chicken out and wash it clean of any scum still on it.
Leave the stock aside to settle.
3) Pour the stock slowly into another container. Throw away the dregs at the bottom. Return chicken and bouillon to the pot. Bring to a boil and add salt, cooking wine, scallion, ginger and pepper. Change to low heat and let it simmer to cover. It will be ready after 3 hours. Before serving, transfer chicken and bouillon into big soup bowl and mix in gourmet powder.
(1) "Steamed Chicken" may be made by following steps 1 & 2 of the same recipe in the preparation of the chicken, and then cutting it into pieces, arranging them in a big bowl, adding the cleared bouillon, and steaming it till done.
(2) In either case, parboiled cauliflower may be garnished on top of the finished dish for additional color and taste.