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Drunken Chicken III


Drunken Chicken III
1 broiler of frying chicken, about three pounds
1 Tablespoon coarse salt or one teaspoon table salt
2 scallions, tied in a knot
2 slices fresh ginger
1 cup dry rice wine or dry sherry
1. Rinse chicken and dry with paper towels.. Rub with salt, put scallions and ginger in the cavity; then put it in a steamer, cover and steam it for twenty minute. Remove and cool for half an hour.
2. Put chicken in a bowl, cover with wine and put in to the refrigerator. Turn it twice every day. It is best left marinating two to five days, the longer the better.
3. Remove from the refrigerator, chop it into bite-sized pieces, plate and serve.

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