75g ham, mushrooms
300g cabbage mustard
Scald the chicken in oily soup until done, bone and chop into pieces, then pile on a plate.
Dip the cabbage mustard into boiling water and remove, then dip into boiling oil, remove and garnish the chicken.
Boil soup-stock, add salt, MSG, oyster oil soy-sauce, thicken with cornstarch, sprinkle with clear oil, and pour over the chicken.