![Drunken Chicken](https://cdn.statically.io/img/www.foodandwine.com/thmb/WMChheZL0OsQ6FQH2A3o5ElJgy0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/drunken-chicken-FT-RECIPE0221-97ef8dcee2f14b80bde8798c20c9835a.jpg)
Ingredients
-
1 3-pound whole chicken
-
1 1-inch piece fresh ginger, smashed
-
2 teaspoons fine sea salt
-
2 cups (16 ounces) Shaoxing wine (preferably Pagoda brand)
-
Fresh chives (both stems and flowers)
Directions
-
Place chicken and ginger in a large pot, and add water to cover. Bring to a simmer over high. Cover, reduce heat to low, and gently simmer until a thermometer inserted in thickest portion of chicken breast registers 155°F, 20 to 25 minutes. To help maintain a gentle simmer as chicken cooks, reposition pot over stovetop burner so that the heat source only partially touches bottom of the pot. Remove from heat. Using tongs, transfer chicken to a cutting board. Let cool 15 minutes. Reserve 2 cups cooking water.
-
Using a cleaver, chop chicken Chinese-style into bite-sized pieces. Place chicken pieces in a medium bowl, and sprinkle evenly with salt.
-
Stir together wine and reserved 1 cup cooking water in a small bowl, and pour over chicken pieces. Gently stir to coat, being careful not to disturb chicken skin. Cover bowl with plastic wrap; chill at least 1 day or up to 5 days.
-
When you are ready to serve, remove chicken pieces from marinade, and transfer to a platter; discard marinade. Cut chive stems and flowers over chicken to garnish.