Traditional Drunken Chicken
This simple steamed chicken is usually served cold, and it's refreshing on warm summer days, like a good chicken salad. Shaoxing wine, with its full, distinctive flavor, is best for this dish, but Fino (dry) sherry is a flavor, is best for this dish, but Fino (dry) sherry is a good substitute. Start this as long as a day in advance; the more marinating time, the better. If you don't have a large steamer, you can use a big pot with a rack set inside. Or simply poach the chicken, as in the variation.
- 1 tablespoon salt, plus more to taste
- 1 tablespoon sugar, plus more to taste
- One 3- to 4-pound chicken, trimmed of excess fat
- 4 scallions, trimmed and cut into 3-inch lengths
- Five ¼-inch-thick slices peeled fresh ginger
- â…“ cup Shaoxing wine or dry sherry
Instructions:
- Put at least an inch of water in a large steamer, cover, and bring to a rolling boil. Meanwhile, sprinkle the salt and sugar in the cavity and all over the outside of the chicken. Place half the scallions and 2 slices of ginger in the cavity of the chicken. Place the chicken in the steamer and top with the remaining scallions and ginger. Set a kettle of water to boil.
- Cover and steam for about 50 minutes, adding water from the kettle if necessary. Carefully transfer the chicken to a large bowl. When the chicken has cooled, cut it into small serving pieces.
-  Meanwhile, combine the wine with ¼ cup of the steaming liquid and add a pinch of salt and sugar to taste. Pour this mixture over the cut chicken and cover. Refrigerate for at least 5 hours and preferably overnight.