Chicken Essence with Dried Scallops and Ginger

Ingredients

• 1 kg Whole chicken
• 4 pieces Dried scallops
• 30 g Fresh ginger
• 1/4 tsp Salt

Steps

1. Remove the skin and any visible fat from the chicken, then chop it into large pieces.
2. Lightly smash the chicken pieces with a mallet or the back of a heavy knife to help release the juices during cooking.
3. Place a small ceramic bowl upside down in the center of a large heatproof pot or double boiler insert.
4. Arrange the chicken pieces, soaked dried scallops, and sliced ginger around and on top of the inverted bowl.
5. Cover the heatproof pot tightly with a lid or aluminum foil to prevent steam from entering the essence.
6. Place the pot into a larger steamer or slow cooker filled with water. Steam on low heat for 4 hours, ensuring the outer water level is maintained.
7. Once finished, remove the chicken and ginger. The pure essence will be trapped under the inverted bowl.
8. Carefully lift the inverted bowl to release the essence. Season with a pinch of salt and serve warm.