Fresh tender chicken, green onion knots, salt, Shaoxing wine

Methods and Notes:

1. Wash a fresh tender chicken, drain it a little, and evenly rub salt on the surface of the chicken and the inside of the chamber. Stuff a green onion knot in the stomach. Drunken chicken selection is very critical, chilled chicken do not use, must use freshly slaughtered. I buy organic fresh tender chicken from trader joe's and the quality is excellent. The chicken itself is very tasty, the meat is sweet and juicy, no need for seasonings like five spices and star anise to add to it. If you don't use the whole chicken, you can use firm chicken thigh meat to do, boneless rolled into a chicken roll and beautiful and delicious.

2. Wrap the salted chicken in a food bag and put it in a 4-degree refrigerator to marinate for two days.

3. Chicken out of the refrigerator to wash off the salt inside and outside, with a large bowl with a large fire steam for about half an hour, turn off the fire to cool naturally, steam out of the chicken broth to stay. This step I did not use the traditional method to cook, because steaming this method can maximize the chicken in the fresh chicken juice to stay in the chicken, while maintaining chicken moisture. I used to watch Mr. Alan Choi's food program and said that the chicken essence used by Hong Kong celebrities to replenish their bodies is the essence of steamed chicken. If you do not do drunken chicken, so marinated and then steamed out of the chicken my children love to eat, steamed out of the chicken juice wah will drink it all, very tonic body! Drinking chicken juice of the mouth are sticky, visible how thick this essence.

4. Shaoxing wine and steamed chicken chicken juice mixed with a ratio of one to one, such as chicken juice is not enough to make up the volume with cool water, which is drunk chicken juice. Steamed chicken slightly cooled, completely immersed in the drunken chicken juice, sprinkle a few goji berries, in four degrees in the refrigerator for 2-3 days to taste, halfway to the chicken turn over to make the flavor evenly. I would like to make sure that you don't put too much Shaoxing wine in the sauce so that the chicken doesn't become bitter and the flavor of the wine is too strong. I didn't use star anise or fish sauce to make the sauce because the fresh chicken was good enough and the marinade was salty and flavorful. My Shaoxing wine was three years old when I bought it, and it's been in my house for over a year, so the flavor is much purer. Let cold drunken chicken juice if frozen, visible inside a lot of protein.

5. Chopped before eating, sprinkle green onion decoration.

The more flavorful the ingredient, the simpler the seasoning

The more flavorful the ingredient, the simpler the seasoning.