Tian Yuan Xiang

Step 1. Prepare the chicken by removing the head, feet, and internal organs. Rinse thoroughly and pat dry with paper towels.

Step 2. Use a heavy meat mallet or the back of a cleaver to smash the chicken bones, especially the backbone and thighs. This helps release the marrow and essence during the long cooking process.

Step 3. Prepare a double-boiling setup: Place a small heat-resistant bowl upside down inside a larger heat-resistant ceramic pot. The vacuum created will draw the chicken essence into the larger pot while keeping the chicken pieces separate.

Step 4. Arrange the chicken pieces on top of the inverted small bowl. Add the ginger slices on top.

Step 5. Cover the large ceramic pot tightly with two layers of aluminum foil or a very tight-fitting lid to ensure no steam or external water enters the pot.

Step 6. Place the ceramic pot into a large steamer or a deep stockpot filled with water (the water should reach halfway up the side of the ceramic pot).

Step 7. Simmer on low heat for 6 to 8 hours. Check the water level in the external steamer periodically and top up with boiling water as needed.

Step 8. Once finished, carefully remove the chicken pieces. Lift the inverted bowl to release the collected golden essence.

Step 9. Strain the essence through a fine-mesh sieve or coffee filter to remove any particles. Skim off the excess oil from the surface before serving warm.