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Drunken Chicken II


Drunken Chicken II
1 two to three pound chicken, split into two halves, breast bone removed, then dried with paper towels
1/2 teaspoon coarse salt
2 cups or more as needed, Chinese yellow rice wine
1. Rub chicken with the salt, and set aside at room temperature for two hours.
2. Steam chicken covered over boiling water for twenty minutes, then remove steamer from the heat source and allow to cool for ten minutes before removing the cover and putting the chicken in a deep bowl and covering it with the rice wine. Cover and refrigerate for two days to one week. Be sure the entire chicken in submerged in the rice wine.
3. Remove and cut chicken into one-inch pieces, and serve.

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