1. Ingredients: 1500 grams of broiler.

2. Accessories: 20 grams of ham, 30 grams of mushrooms (fresh), 175 grams of lotus seeds, and 275 grams of milk.

3. Seasoning: 20 grams of green onions, 15 grams of rice wine, 5 grams of salt, 4 grams of MSG, 10 grams of starch (corn), and 20 grams of chicken fat.

4. Dice the ham and mushrooms;

5. Cut off the claws of the tender chicken, make a straight cut on the right side of the neck (the blade is about 6 cm long), and take it out Food sac, trachea and esophagus;

6. Cut off the neck bone at the slaughtering edge, and dig out the chicken neck bone at the base of the neck (do not break the neck skin);

7. Use a sharp knife to peel downwards along the shoulder bone. While peeling, peel the chicken skin outwards. When reaching the wing bones, first cut off the acetabulum between the wing root and the sternum, and then follow the back bones and ribs to Remove the leg bones from top to bottom, turn the chicken skin outwards, remove the tail bone, and take out the main bones of the chicken wings (leaving out the wing tip bones), so that the whole body of the chicken is completely separated from the bones (including all internal organs), and then cut the chicken Turn over and return to original shape, set aside;

8. Soak the lotus seeds in boiling water, peel them, and poke out the lotus hearts (the lotus seeds remain intact), wash them, and add diced mushrooms, diced cooked ham, salt, and MSG. Mix well, pour it into the chicken belly from the chicken shoulder incision, and sew the incision with thread;

9. Tie the chicken neck skin into a knot, put it in a boiling water pot and cook for 3 minutes, take it out, and wash it with water. Place it in the pot (back side up), add scallion knots and 7 grams of rice wine;

10. Steam the pot over high heat for 2 hours, take it out (decant the soup and set aside), remove the scallions Knot, remove the suture, and place it on a large waist plate (chicken belly side up);

11. Pour the milk into the wok, add the original soup juice, salt, monosodium glutamate, rice wine, and bring to a boil Immediately add the diluted wet starch to form a thin gravy, pour in the cooked chicken oil, pour it over the chicken and serve.