Ingredients:
- 1 chicken, about 2 1/2 - 3 lb (1.25 - 1.5 kg);
- 3 cups (720 ml) Chinese rice wine;
- 4 cups (960 ml) water, or enough to cover the chicken;
- 2 tablespoons ginger juice, (1 medium piece ginger, about 4 - 6 oz, (125 - 200 g), peel, grate and squeeze for juice);
- 1 medium piece ginger, about 2 - 4 oz, (60 - 100 g), peel and crack;
- 2 scallions, peel and split;
- Sea salt, about 1 tablespoon.
Recipe:
Serving for 4 as an appetizer
- Clean chicken and pad dry;
- Add 1/2 tablespoon sea salt and ginger juice, at least 1 hour before cooking, better overnight;
- Submerge the chicken in a deep pot of water over medium high heat;
- Add ginger, scallion and 1/2 tablespoon sea salt;
- Turn to medium heat and cook for 25 minutes when water comes back to a boil;
- Test with a knife/chop stick, make sure meat off the bone;
- Let chicken cool in the borth for at an hour;
- Transfer to a big bowl;
- Add Chinese rice wine and chicken borth until the whole chicken is submerged;
- Cover and refrigerate overnight;
- After sitting in Chinese rice wine for 24 hours, take the chicken out and cut into pieces;
- Serve cold.