材料
鸡1只
姜少许
葱少许
虫草花5克
西兰花300克（汆烫）
熟鹌鹑蛋6粒
配料
烧肉50克
栗子50克
白果50克
胡萝卜丁50克
冬菇丁50克
调味料
蚝油2大匙
花雕酒适量
鸡精粉1/2小匙
鸡汤1.2千克
老抽少许
做法
1.把鸡洗净沥干，用姜和葱腌味待用。
2.热油，炒香所有配料，加入1大匙蚝油、花雕酒、鸡精粉和1大匙鸡汤翻炒均匀。
3.把炒好的配料和虫草花放进鸡肚。
4.热油，把鸡炸至金黄，捞起沥干。
5.把鸡放进汤锅，加入剩余调味料，小火焖煮1小时30分钟捞出，放在盘中。
6.缀以西兰花和鹌鹑蛋。
7.把生粉加入鸡汤，勾芡后淋在鸡肉上即可。
Stuffed Chicken with Roasted Pork and Chestnut （serves 4）
Ingredients
1 chicken
some ginger
some spring onion
5g cordyceps flower
300g broccoli(blanch)
6 cooked quail eggs
Condiments
50g roasted pork
50g chestnut
50g ginkgo
50g diced carrot
50g diced shiitake
Seasoning
2tbsp oyster sauce
some Huadiao cooking wine
1/2tsp chicken powder
1.2kg chicken stock
some dark soy sauce
Method
1. Rinse and drain chicken. Marinate with ginger and spring onion. Set aside.
2.Heat oil. Saute Condiments until fragrant. Add 1tbsp oyster sauce, Huadiao cooking wine, chicken powder and 1tbsp chicken stock. Stir evenly.
3. Stuff chicken with cooked Condiments and cordyceps flower.
4. Heat oil. Deep-fry chicken until golden. Remove and drain.
5. Add chicken into a soup pot. Add rest of Seasoning and simmer over low heat for 1hr30mins. Remove and place in a plate.
6. Dress with broccoli and quail egg.
7. Add starch to thicken the gravy. Pour over chicken and serve.