Jinhua Chicken click to see closer Materials: one chicken 75g ham, mushrooms 300g cabbage mustard Preparations 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.