Classic Drunk Chicken
|Chicken||2 1⁄2 Pound (1 Piece)|
|Salt||4 1⁄2 Teaspoon|
|Boiling water||8 Cup (128 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Rice wine/Dry sherry||1 1⁄4 Cup (20 tbs)|
Pat chicken dry with paper towels.
Rub inside and outside of chicken with salt.
Refrigerate at least 6 hours.
Pour 4 cups boiling water into a wok or large pot.
Place chicken in a large baking dish in steamer or on steamer rack over boiling water.
Cover wok and steam over high heat 25 to 30 minutes, adding more boiling water as necessary.
Remove wok from heat.
Let cool before removing chicken.
Reserve juice from chicken.
Cut chicken into quarters and place in a deep bowl.
Strain chicken juice and pour over chicken.
Add chicken broth and wine.
Shake bowl to mix well.
Cover and refrigerate 48 hours, turning chicken once after 6 to 8 hours.
Aspic-like jelly will form around chicken.