-
Clean the chicken
thoroughly.
-
Bring 10 cups water to the
boil.
-
Turn off heat and place
the chicken in the hot water and turn it over.
-
Poach the chicken for 1
minute, remove, drain and pat it dry with an absorbent paper
towel.
-
Rub 1/2 tablespoon salt
over the skin and spoon 1/2 tablespoon salt into the cavity.
-
Finely shred the onion and
ginger and stuff them into the cavity.
-
Finally, pour the Chinese
yellow wine into the cavity.
-
Steam the chicken over
medium heat for 20 minutes in a shallow basin.
-
Remove it and chop it into
bite-sized pieces.
-
Return the chicken pieces
to the wine in the basin and soak it overnight.
-
When serving, transfer to
a plate and serve.