Title: Shanghai Drunk Chicken
Categories: Main
Yield: 6 Servings
| 1 1/2 | lb | Chicken breasts |
| 2 | ts | Salt |
| 2 | | Whole green onions |
| 1/2 | c | Dry sherry |
| 2 | | Thin slices fresh ginger, crushed with the side of a cleaver |
Split chicken breasts in half. Rub with salt, cover and chill for 2
hours. Pour off any liquid that forms, and place chicken in a heatproof
bowl that will fit inside a steamer. Cover with onions and ginger. Steam
over boiling water for 30 minutes.
Remove from heat and let chicken and cooking juices cool. Pull meat off
bones in large pieces and place in a plastic bag with cooking juices and
sherry. Seal bag and refrigerate for at least one day or as long as four.
Turn bag occasionally to distribute marinade. To serve, remove meat from
marinade, cut in bite-size pieces, and arrange on a serving dish.