CHINESE DRUNKEN CHICKEN
Yield 2-4 people
Number Of Ingredients 11
Steps:
- Fill wok halfway w/water. Bring to boil over high heat, then fit w/a bamboo steamer. Using a cleaver or heavy knife, crush the piece of ginger & the 2 scallions, & place them on a plate. Season the 2 chix breasts w/1 tbsp salt & fresh grd white pepper. Place skin side up, atop ginger & scallions. Transfer plate to steamer & cook, covered, for 20 min. Discard scallions & ginger, transfer chix to a cutting board. Season ea half w/another 1.5 tsp salt & more white pepper. Cut ea one, thru the bone, into 4-6 pieces. Place chix, skin side down, in a small bowl. Set bowl on a plate, then pour 1.5 c shaoxing over chix. Compress by placing a heavy bowl on top. Refrigerate 4-6 hrs. Remove from fridge 1 hour before serving, turn chix out onto a platter, & serve garnished w/fresh cilantro.
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