1. Main ingredients: 1 hen. Accessories: 35 grams of asparagus, 25 grams of mushrooms (fresh), 35 grams of ham, 25 grams of mussels (fresh), 35 grams of pea shoots. Seasoning: 50g of cooking wine, 25g of green onion, 25g of ginger, 15g of salt.

2, the hen to remove the internal organs and wash, chicken gizzard (cut open with a knife, remove the lining yellow skin and debris) and chicken liver washed and reserved;

3, chicken oil batch rinsed clean;

4, green onion cut into sections, ginger slices;

5, asparagus, mushrooms, washed, sliced;

6, will be sliced cooked ham;

7, take the casserole dish a, with bamboo grates on the bottom, the hen breast up with chicken gizzard and chicken liver into the casserole, pour chicken broth (1000 grams), add wine, scallions, ginger, placed on a high flame to boil, skimming foam;

8, cover the pot and move to a small fire on the simmer for 3 hours or so, until the chicken meat is crispy;

9, the chicken gizzard and chicken liver, sliced, and with the tamarinds in casserole, another 15 minutes. Stew for another 15 minutes.

10, the casserole in the bamboo grates out, into the asparagus slices, cooked ham slices, mushroom slices and pea shoots, add refined salt, dripping with cooked chicken oil, on the fire can be boiled.