Recipe: Drunken Chicken (Chinese appetizer) for Suzanne

DRUNKEN CHICKEN

3 lb broiler or fryer chicken
water
2 slices ginger
2 green onions
2 tablespoons salt
Sherry or a good dry white wine (to cover cooked chicken)

Wash and dry the chicken.

Bring a large pot of water to a boil. Add the ginger, green onion, and salt and boil for a few minutes.

Add the chicken and simmer for 30 minutes. Turn off the heat and allow the chicken to cool (cool slightly then place pot with chicken and cooking liquids in the refrigerator until chicken is cool enough to handle - transfer contents to a container first if pot is too large).

When cooled, drain the bird. At this point you can cut the chicken in half, quarters, or eight pieces (2 pieces for the wings, 4 for the legs, 2 for the breast and discard the back).

Place the chicken pieces into a jar and cover with sherry.* Keep refrigerated for several days. Before serving, cut into bite-sized pieces. Serve cold. Garnish with cilantro if desired.

Variation:
*Save some broth from boiling the chicken and mix it with the sherry to cover the chicken.

This popular Chinese appetizer is served cold.

Servings: 4 to 6
Source: Rhonda Parkinson