Salted Wine Chicken Recipe
|Ingredients: Serves 4|
1 free-range chicken (should not weigh less than 1kg
after cleaning out the entrails)
4 tablespoons salt
500ml superior-quality rice wine of good fragrance
Rub salt and rice wine all over chicken, including the body cavity. Place chicken on a large heat-proof plate and steam over boiling water for 30 minutes. Remove from heat and sprinkle more wine and salt over the just-steamed chicken. Leave aside to rest at room temperature for about 3 hours before serving. Some cooks prefer to leave the chicken in the fridge overnight and serve it as a cold dish.