Cool Cut Drunken Chicken

This recipe calls for a lighter herbal taste, unlike the one that I normally have back at home. Nevertheless, it's refreshing and makes a cool cold platter.

Source
Mama Recipes by One Publisher

Serves
2

Ingredients

1 Kampung chicken's drumstick
3 tbsp Shaoxing wine
3 tbsp Chinese rice wine
1 cup chicken stock

Herbs

20 g qi-zi
2 pcs dong-gui
4 sticks dang-shen
2 slices old ginger

Seasoning

Salt
Sugar

Method
1. Discard bones from chicken drumstick, wash and clean up then place it into a bowl. Add in the herbs and chicken stock and steam it over high heat for about 15 minutes.
2. Remove it from soup and soak the drumstick into ice cold water to prevent the juice being drained out and to keep its tenderness.
3. Add in the wines into the herbal soup and season with salt and sugar. Put the chicken drumstick into the soup and keep it in the refrigerator for overnight.
4. Cut the drumstick into pieces and serve cool.