It is a traditional activity in the village — tourists catch chickens in the woods themselves and bring them to Grandma Huang's kitchen.
Then Grandma Huang — will the skills passed down to her from her grandmother — takes the chicken and gets to work.
She cleans the whole chicken, removes the innards, and stuffs the cavity with ginseng, red dates, goji berries, and pine nuts, filling it with soaked glutinous rice.
She places it in a pot to steam slowly. After two hours, steam lifts the lid, the chicken is fall-off-the-bone tender, and the glutinous rice is soaked with chicken juice, with the aroma wafting down the street.
