Directions

To Prep

1. Chop up whole chicken into 12 parts. Remove as much skin as possible.
2. Using a pestle, pound the chicken pieces, crushing both flesh and bones.
3. Place a smaller bowl upside down into a bigger bowl.
4. Arrange pounded chicken pieces around the smaller bowl. Cover the big bowl with a plate.

To Cook

1. Place the covered bowl into a claypot or stockpot.
2. Fill the claypot or stockpot with water until it covers half of the big bowl. Cover the pot and double boil with low heat for 3 hrs.
3. Remove bowl from pot and remove all the chicken pieces.
4. Slowly pick up the smaller bowl and chicken essence will flow out into the bigger bowl.
5. Strain chicken essence into bowl and serve hot.