“Take a young chicken and season it with four qian of salt, a spoon of soy sauce, half a tea cup of aged wine, and three large slices of ginger. Place it in a claypot, steam it separated from water until soft, and then remove its bones. Do not add any water to the chicken when cooking. This is a recipe from the household of Census Officer Jiang.”
An interesting recipe in the sense that the chicken is deboned after being cooked, with the bird still whole after all its bones had been removed. Otherwise, this is more or less like another braised chicken dish.