Sunday, January 23, 2011

Wined Chicken

1 whole chicken
2 Tbspn. salt
1-1/2 cup wine (Chinese "Shao-Sing" or Japanese wine a.k.a. "sake")
1 cup chicken stock (cold)

clean and dry chicken. rub the chicken with salt, both inside and out. let stand for about 4-6 hours

put chicken in bowl, steam it over high heat for about 25 min.

remove chicken from bowl, let cool then cut in 4 to 6 large pices, lay in deep bowl.

add chicken stock and wine, mix by shaking the bowl, cover and keep in refrigirator about one day. (turn chicken once after 6 hours)

remove 1 or 2 pieces of chicken at a time cut into 1" wide 2" long. Lay on a serving plate and sprinkle with 1 tablespoon of wine brine. Decorate with tomato slices or parsley if desired


note: the wine brine can be save and used again. It is not advisable to soak the chicken for longer than 4 days or the flavor might get a little too strong

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