Ingredients:
- 1 whole chicken, about
- 2 1/2 lb. (1 kg)
- 1/4 tsp. (1 g) fennel seed
- 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:
- 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.
- 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.
- the seasonings in the body cavity.
- Chop the chicken into 1 inch by 2 inch (5cm by 3 cm) chunks and serve.