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1 Tablespoon fresh ginger, smashed
3 scallions, knotted
2 whole chicken breasts, cut in large cubes
3 chicken legs, boned and cut in large cubes
1 Tablespoon coarse salt
1½ cups Shao Xing wine
1. Bring two quarts cold water in a wok or four quart pot, add the chicken pieces, ginger, and the scallions, cover the wok or pot, turn off the heat, and let these items rest for fifteen minutes. Reserve two cups of the
hot water and put this into the rinsed pot.
2. Now put the chicken pieces, the reserved liquid, and the wine in a clean ceramic pot, and store in the refrigerator for two days.
3. Take the chicken pieces out of the liquid, cut them in strips, and pour the liquid over them and return to the refrigerator for six hours or over night, drain and serve cold or at room temperature.