Steamed Drunken Chicken
|Chicken joints||10 Ounce (300 Gram)|
|Sherry||1 1⁄2 Tablespoon|
|Grated ginger||2 Teaspoon|
Rub the chicken with the salt and leave for 30 minutes.
Then put in a bowl with 1 1/2 tablespoons of sherry and steam for 30 minutes.
Take out and allow to cool.
When the chicken is cool enough to handle, chop into bite-sized pieces.
Place in a deep dish and cover with the 6 tablespoons of sherry and the grated ginger.
Leave for 48 hours in a cool place.
Drain off the juices.