Drunk Crab Clear Soup Chicken

1. Kill and clean the chicken, along with gizzard, liver, and heart, then blanch them in boiling water.

2. Remove and wash thoroughly, place in a sandpot lined with bamboo mat (with the breast facing up).3. Add enough water to cover the chicken, add Shaoxing wine, spring onion, and ginger. Place a flat plate on top of the chicken to keep it submerged. 4. Cook over high heat until boiling, remove foam, then switch to low heat and simmer for 3 hours until tender.

5. Remove the bamboo mat and flat plate, take out the gizzard, liver, and heart, and slice them.

6. Place the chicken breast side up in the sandpot with pickled crabs and crab juice, reheat over medium heat to boiling point, remove foam, add fine salt.7. Arrange ham slices, mushroom slices, bamboo shoot slices, and sliced gizzard, liver, heart on top of the chicken, then steam until ready. 8. Tips

soybean vermicelli must be very soft so that