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Ingredients :
1 kg chicken
1 tablespoon salt
100 g fresh ginger
2 scallions
1 cup Chinese yellow wine
Method :
Add 10 cups of water into a pot and bring
to the boil. Turn off the heat and dip in the chicken. Poach the chicken
for about 1 minute, remove, drain and pat dry with an absorbent paper
towel. Rub 1/2 tablespoon salt
over the skin and spoon 1/2 tablespoon salt into the cavity. Finely shred the onion and
ginger and stuff them into the cavity. Finally, pour the Chinese
yellow wine into the cavity. Steam the chicken over
medium heat for 20 minutes in a shallow basin. Remove it and chop it into
bite-sized pieces. Return the chicken pieces
to the wine in the basin and soak it overnight. When serving, transfer to
a plate and serve.
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