DRUNKEN CHICKEN

Serves 6–8 as a starter or 4–6 as a main meal.

Preparation & cooking time: about 2½ hours.

1 young chicken weighing

about 1kg (2½lb)

2 teaspoons salt

150ml (¼ pint) Chinese rice wine

3 tablespoons brandy, whisky or rum

1 tablespoon finely chopped fresh ginger root

2–3 spring onions, cut into short sections

salt and pepper to taste

Blanch the chicken in a pan of boiling water for 2–3 minutes. Remove it and place it (breast side down) in a large bowl, and add the salt, wine, spirit, ginger and spring onions. Place the bowl in a hot steamer and steam vigorously for at least 2 hours.

To serve: remove the chicken and place on a serving dish, breast side up. Adjust seasonings, pour the cooking liquid over the chicken and serve hot.

hancheng

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