Shanghai Drunken Chicken
|Chicken whole||1 Medium|
|Black pepper||1⁄4 Teaspoon, ground|
|White pepper||1⁄4 Teaspoon, ground|
|Ginger||1⁄2 Ounce, thinly sliced|
|Green onions||6 Medium, sliced lengthwise (Only the white part is used)|
|Rice wine||1 1⁄2 Cup (24 tbs) (Chinese rice wine used)|
|White sugar||2 Teaspoon|
|Water||6 Cup (96 tbs)|
1. Mix the salt with both the peppers and spread it on the whole chicken and let it sit for about an hour.
2. In a large pot bring 6 cups of water to a boil, add the green onion bottoms and the ginger along with the chicken (whole). Make sure there is enough water to cover the chicken and let it boil. Lower the heat to a bear simmer and simmer for about 10 minutes.
3. After the chicken simmers for 10 minutes, lift the chicken out of the simmering water carefully and make sure that the stock from the cavity of the chicken empties back into the pot.
4. Do that a couple of times. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature. This may take a couple of hours. And no matter how curious you are do not open the lid.
5. After the chicken reaches room temperature, take it out of the stock and cut it into pieces. (You can store the stock for later use in the refrigerator).
6. Save 3/4 of a cup to 1 cup of the chicken stock and combine it with the sugar and the rice wine. Add salt if required as per your taste.
7. In a container put the chicken pieces and pour the marinade over it and let it sit in the refrigerator at least overnight before you serve.
8. Serve the chicken cold with steamed rice or congee.