Accessories: 75g of dried mushrooms, 75g of pork (fat and thin) and 20g of dried mushrooms.

Seasoning: ginger 10g onion 10g salt 5g monosodium glutamate 3g sugar 15g soy sauce 10g sesame oil 1g pepper 1g yellow wine 15g starch (broad bean

Practice of roast chicken with plum vegetables:

1. Chickens are slaughtered, eviscerated and washed;

2. Soak the plum pit and wash it;

3. Wash and shred pork;

4. Soak mushrooms, remove pedicels, wash and shred;

5. Wash ginger and onion, shred ginger and cut onion into strips;

6.？ Cut plum kernel into thick shreds, add shredded pork, shredded mushroom, shredded ginger, white sugar, refined salt, monosodium glutamate, dried starch and oil and mix well;

7. Fill the mixed material into the abdominal cavity of the chicken, sew the knife edge with a bamboo stick, and tie it firmly with water grass to prevent the stuffing from flowing out;

8. Heat a wok over medium heat, add oil, saute shallots, cook rice wine, add 500 ml of soy sauce, refined salt and soup (or water), add chicken, cover the pot, simmer for about 20 minutes over medium heat and take it out;

9. Pour the plum stuffing in the abdominal cavity of the chicken into a plate, cut the chicken into pieces, put it on the plum, and put it in the shape of a chicken;

10. Heat the wok over medium heat, drain the oil, pour in the original juice, add soy sauce and monosodium glutamate, thicken it with wet starch, drain the sesame oil and oil, and pour it on the shredded chicken noodles.

For more information about roast chicken with plums, please check Mint.com Food Bank/Restaurants/Roasted chicken with plum vegetables.