“Place a whole young chicken on a plate. Add autumn sauce, sweet wine, shitake mushrooms, and bamboo shoots to it, then steam everything over a rice pot.”
The chicken used in this recipe is probably an older chick, hovering around a month or two in age. I would have liked to use the French term “poussin”, which is perfect for describing the age of the chicken, but I’ve settled on “young chicken”, which sorta works.
In North America, the chicken sold as “Rock Cornish Game hen” could be used here. Still, in reality all the industrially farmed chicken that we eat now days are so young and soft that any would do for this recipe.
Oh, and Happy New Year!