Drunken chicken
Instructions:
- For the dressing:
- 10 tablespoons Shaohsing rice wine or dry sherry;
- 10 tablespoons juice from the cooked chicken;
- 1⁄2 teaspoon toasted sesame oil;
- 1 pinch of sugar;
- 1 pinch of sea salt.
- Wash the chicken and dry with absorbent kitchen paper. Insert the pieces of ginger under the chicken skin.
- Put the spring onion onto a deep heatproof plate, place the chicken on top and season with the sugar and salt. Pour over both the rice wines or substitutes.
- Place the plate in a bamboo steamer, cover with a lid and steam over a pan of simmering water (making sure the water does not touch the base of the steamer) on medium heat for about 35 minutes (depending on the size of the chicken thighs). Check the water during cooking – add more if necessary.
- Test to see if the chicken is cooked, then remove the plate from the steamer. Pour the chicken juices into a bowl and leave to cool. Put the chicken to one side to cool.
- Place all the ingredients for the dressing in a large bowl and stir to combine.
- Once the chicken is cool to the touch, you can either remove the skin or leave it on. Chop the meat into bite-sized pieces, add to the dressing and cover the bowl. Place in the fridge for several hours, and preferably overnight, before serving. Garnish with spring onion, if you like, and serve.