The most supplementary method, which does not waste any nutrients, is to use distillation to filter out the chicken essence. This is the secret law of the palace. The method is to wash the whole body of the chicken, do not cut it open, only dig out the tail vertebrae, take out all the internal organs and wash them. Put the washed red ginseng root into the chicken belly, as much or as little as you like. Then fold the two chicken feet upside down and stuff them into the chicken belly. After the whole chicken is processed, put it into a large bowl that can accommodate the whole chicken. Do not put anything or water in it. Place the large bowl containing the whole chicken into the steamer and steam over low heat. Note that the water under the steamer cannot be boiled dry. The pot can be cooked after about two hours. Take out the whole chicken. The chicken will no longer have any flavor at this time, but you can use seasonings to make Sichuan strange-flavor chicken. The viscera and other organs that were originally taken out can be cooked in soup or cooked with green onions and vinegar. The red ginseng fibers in the chicken tripe can be added to add flavor when making soup. The bowl contains about a small bowl of chicken juice, which is chicken essence. This is the essence of the whole chicken, the most nourishing thing. If you can buy old hens that have been raised for many years, this will be even better. Broilers are generally not used this way.