Stuff-Tonic Chicken

Ingredient:
1 spring chicken
1 tbsp medlar seed (rinse with hot water) * Kei Qi
15 gm tong kwai slice
15 gm Bei Qi

Seasoning:
1/4 tsp salt
1/4 tsp sugar
5 tbsp rice wine
5 tbsp ginger juice
2 tbsp sesame oil

Garnishing:
1 pc of carrot (cut into petals pattern)
5 slices of cabbage leaves (put below the chicken)
1 pc of chilli (cut into small pieces)

Method:
1. Wash and drain dry the chicken, season the chicken with salt, ginger juice for 1/2 to 1 hour. (do not season chicken with ginger for more than 6 hours cos the meat will become very soft)

2. After 1 hour, add sugar, rice wine, sesame oil to the chicken, let it season for another 10 mins. Stuff the chicken with Tong kwai slice, bei qi then seal the backside of the chicken with toothpicks.

3. Put cabbages, chillies, carrot then put the whole chicken then let it steam for 1/2 an hour over low heat. After 1/2 an hour, off fire then 10 mins later, open the lid and remove toothpick and cut the chicken into pieces.

4. Put the chicken into a serving plate then sprinkle with medlar seeds. Pour the gravy over the chicken, serve hot.