Black bone white feather chicken, feet and head removed and cut
into 10 sections (If not available, use a kosher chicken.)
Dang Gui (Angelica Sinensis) 6 grams,
Huang Qi (Astralagus)10 grams,
Dang Shen (“Red ginseng”) 6 grams,
Gou Ji Zi (Wolfberries) 6 grams,
Gao Liang Jiang (Chinese ginger)3 grams,
Chen Pi (Aged Tangerine peel) 3grams,
White peppercorns 3 grams,
Fresh ginger 6 grams, (about 10 slices fresh ginger, the size of a quarter, smashed with the flat side of a knife)
Fresh scallion 10 whole scallions, ends trimmed and smashed lightly with the flat side of a knife
Sea salt to taste
4 cups good quality, low salt chicken broth
2 cups water
1 ¾ cups good quality Shaoxing wine or dry sherry
1.Remoive any fat from around the cavity opening and around the neck of the chicken. Rinse lightly and drain. Using a heavy knife or cleaver, cut the chicken, through the bones, into 10 to 12 pieces. Heat 2 quarts of water until boiling and blanch the chicken pieces for 1 minute to clean them. Drain the chicken, discarding the water, then rinse in cold water and drain again.
2. Place the chicken pieces and the Soup Broth ingredients, except the salt, in a heat-proof pot or 2-quart souffle dish. Cover tightly with heavy-duty aluminum foil and place on a steamer tray or small rack. Fill a wok with enough water to just
reach the bottom of the steamer tray or rack and heat until boiling. Place the food on the steamer tray or rack over the boiling water, cover, and steam 2 hours over high heat, replacing the boiling water in the wok as necessary. Alternatively, you may steam the soup in the oven: Preheat the oven to 425 degrees F. Place the ingredients in a Dutch oven or casserole with a lid and, before putting on the cover, wrap the top with heavy-duty aluminum foil; then cover. Place the pot in a lasagne pan or a casserole and fill with 1 1/2 inches of boiling water. Bake for 2 hours, replenishing the boiling water as needed.
3. Skim the top of the broth to remove any impurities and fat. Add the salt. Remove the ginger and scallions, ladle the soup and pieces of chicken into serving bowls, and serve. To reheat and retain a clear broth, steam or bake in a closed pot for
10-15 minutes, or until piping hot.