Jinhua Chicken

Materials:
one chicken
75g ham, mushrooms
300g cabbage mustard

Preparations

1. Scald the chicken in oily soup until done, bone and chop into pieces, then pile on a plate.
2. Dip the cabbage mustard into boiling water and remove, then dip into boiling oil, remove and garnish the chicken.
3. Boil soup-stock, add salt, MSG, oyster oil soy-sauce, thicken with cornstarch, sprinkle with clear oil, and pour over the chicken.