Drunken Chicken

Ingredients:

1/2 (600 g ) chicken, cleaned

Marinade A:

1/2 tsp salt
3 thumbs (1 inch) fresh ginger, sliced
1 stalk spring onions, crushed and roundly cut
1 1/2 tbsp Shao Hsing wine

Marinade B:

1/4 tsp white pepper
1/2 tsp salt
2/3 cup chicken stock
1 cup Shao Hsing wine

Dressing:

3 tbsp light soy sauce
1 tbsp chicken stock
1/2 tbsp sesame oil

Garnish:

spring onion, or
coriander leaves

Method:

Rub chicken with marinade A, leave in fridge covered for at least 1 hour.

On a heat resistance plate, line half of the ginger slices and spring onion of marinade A on bottom, place-on chicken, then the remaining ginger and spring onion on top of the chicken.

Steam the prepared chicken over high heat for 30 minutes or till cooked-thoroughly.

Retain the chicken stock and cut the cooked chicken into serving sizes (commonly at the joints)

Rub hot chicken with pepper and salt of marinade B, plate into a container (not to oversize).

Mix together chicken stock (remove as much oil as possible from the surface of stock) with wine, pour on the chicken and leave the chicken to immerse under wine solution covered in fridge for at least 12 hours or preferentially 24 hours (turn the chicken occasionally for proper soaking).

To serve, remove chicken from fridge, set aside to achieve room temperature, further chop the chicken into bite sizes if desire, arrange on a serving plate, mix-well all the dressing ingredients and drizzle-on the chicken, sprinkle-on garnish, ready to serve (commonly serves cold) alone or with rice.