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Dunken Chicken IV


Dunken Chicken IV
1 chicken,(4 to 5 pounds), cut in half
2 teaspoons coarse salt
2 to 3 cups Shaoxing wine
1 can chicken broth
1 Tablespoon oyster sauce
2 Tablespoons thin soy sauce
2 Tablespoons cornstarch
1. Remove any breast bone and any dark material in/that was near it, then rinse chicken with cool water, and dry it well with paper towels.
2. Rub salt over all sides of the meat and bone, and refrigerate for two to three hours.
3. Put the chicken in two flat pans with one to two in ch sides and cover each with two cups of water; then one each, in the basket of a large steamer and steam over boiling water for twenty minutes, reversing them after the ten minutes.
4. Remove steamer layers and cover each one with an upside down dinner plate allowing them to rest for three-quarters of an hour before pouring off any liquid in each of them into a large bowl.
5. Put wine, chicken broth, oyster sauce, and soy sauce in a large bowl. Strain the reserved liquid from the pans the chicken halves were steamed in into that bowl, and stir well.
6. Cut each chicken half into two pieces after removing the leg pieces. Put all of these pieces into the bowl and refrigerate for twelve to eighteen hours, turning the pieces every three hours.
7. Mix the cornstarch with one cup of the marinade, bring to the boil, stir until somewhat thickened and clear, then put one ice cube into this mixture. Remove the chicken pieces from the bowl, cut the breast and thigh pieces into two-inch pieces and place them on a platter making them resemble two halves of the chicken. Pour the warm thickened sauce over them, and serve.

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