Ginger slices and scallion segments were also prepared.
Only after getting these ready did Xu Niannian take out the chicken.
The chicken was whole, with its belly slit open, and all the innards were to be discarded.
First, she placed the ginger slices inside, fitting them against the meat, and then laid a layer of Sichuan pepper leaves inside the belly.
After laying them out, she added the diced shiitake mushrooms and diced ham, and then evenly sprinkled the crushed jujube on top.
Next, she placed the scallion segments, and then covered everything with another layer of Sichuan pepper leaves.
When everything was in place, Xu Niannian mixed a bit of salt with water and cornstarch using stream water, not too much, and evenly sprinkled it inside the chicken belly.
Water starch could lock in the moisture of the meat, making the chicken more tender and delicious.
