50g ginkgo nuts
50g edamame beans
10g Chinese wolfberries
50g fresh lily bulbs
1 whole chicken (about 1.4 kg, preferably free-range*)
1.5 litres of water
5 spring onions (scallions)
5 slices of ginger (each 0.2-cm thick)
5 tbsp Shao xing wine

To marinate:
1 litre water
5 spring onions (scallions)
5 slices of ginger (each 0.2cm thick)
1 tbsp sugar
2 star anises
2 cinnamon sticks (each 3cm long)
4 bay leaves
40g salt
300ml Shao xing wine
2 tsp Chinese rice wine

Prepare marinade:
Bring water to the boil and add in spring onions, ginger, sugar, star anise, cinnamon, bay leaves and salt.

Lower heat and simmer for 3 minutes.
Remove from heat and allow to cool before adding shao xing wine and rice wine.

Strain and reserve half the marinate for soaking chicken.

Place other half in the freezer until frozen.

Prepare the chicken:
Bring water to the boil and add in spring onions, ginger and shao xing wine.

Lower heat and simmer chicken for 15–20 minutes until cooked.

Remove and immediately soak poached chicken in ice water to cool it down.

Debone chicken and place in reserved marinade.

Leave for at least 24 hours in the chiller.

Remove bitter centre of ginkgo nuts and blanch together with edamame beans and wolfberries until cooked.

Drain and combine with fresh lily bulbs.

Divide into 4 equal servings and place into martini glasses.

Cut chicken into small pieces and place into prepared martini glasses.

Shave frozen chicken marinade over chicken. Serve immediately