Drunken Chicken

            Because it cooks by steaming, this chicken stays tender. The longer it marinates in sherry, the drunk it becomes. Traditionally the meat is left on the bone and hacked into small pieces, but for easier eating, bone the chicken before you marinate it.

Ingredients:

1.      1 ½ Pounds chicken breasts,

2.      2 tsp salt,

3.      2 whole green onions,

4.      2 thin slices fresh ginger. Crushed with the side of a cleaver,

5.      ½ cup dry sherry.

Preparation:

·          Split chicken breasts into half.

·          Rub with salt, cover, and chill it for 2 hours.

·          Pour off any liquid that forms, and place the chicken in a heat-proof 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 a large pieces and place in a plastic bag with cooking juices and sherry.

·          Seal bag and refrigerate for at least 1 day or as long as 4 days.

·          Turn bag occasionally to distribute marinade.

·          To serve, remove meat from marinade, cut in bite size pieces, and arrange on a serving dish.

·          Serve cool for up to 6-8 servings. 

Note (Add some chilly paste in marinade if you needed it a little spicy)