Drunken Chicken

Name: Drunken Chicken
Yield: makes 4 to 6 servings
Ingredients: 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 1/4-inch-thick slices peeled fresh ginger; 1/3 cup Shaoxing wine or dry sherry

December 14, 2011

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 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.

Recipe notes

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