Whole stuffed chicken steamed until cooked, served with a garlic-thickened broth sauce.

Steps

1. Prepare chicken for stuffing — remove the bones, leaving the skin intact. Take care that the skin lies whole.
2. Combine the rest of ingredients, stuff into the chicken, keeping all legs intact, and steam for about 2 hrs using low fire until chicken is cooked.
3. Prepare the sauce using the hot liquid from the saucepan where the chicken was steamed.
4. Sauté three eggs garlic in hot oil (2 tbsp).
5. Add 2 tbsp flour to 2 cups broth and add to the garlic.
6. Season with salt and black pepper and cook until thick. Serve with chicken or when chicken is cooked, brown in deep fat and serve sliced with sauce.