Shao Xing Wine Preserved Chicken 醉雞   Ingredients   主料   Dressed Chicken 1 whole 光雞 1 隻 Shao Xing Wine 1.5 cup 紹興酒 1.5 杯 Ginger (Sliced) About 50g 薑 (切片, 拍裂) 大約50克 Spring Onion 1 sprig 蔥 1 棵 Fish Sauce 2 tbsp 魚露 2 湯匙 Salt 1 tbsp 鹽 1 湯匙     Method Cut Spring Onion in section. Slice and pound the Ginger. Rinse the chicken and wipe it to dry. Rub the chicken with 1 tbsp of salt inside and outside. Place spring onion and ginger into chicken. Then marinate for 15 minutes. Heat up the Shao Xing Wine until tiny bubbles appear. Turn off the heat and let it cool. (Tips : Don’t add Fish sauce or salt in this process. Otherwise, taste may turn bitter.) Steam the chicken over high heat for 25 minutes (depend on chicken size). Then soak in ice water and let it cool. After the Steamed Chicken Sauce cool down, mix it with Shao Xing wine and 2 tbsp of Fish Sauce. Pour the mixed sauce onto the chicken. Stand until flavor penetrated for about 2 hours. Turn the chicken over for every 15 minutes. Cut into pieces and pour some sauce when Serve!       製作方法 把蔥切段，薑切片和拍裂。 把雞洗淨抹乾，用1湯匙鹽擦勻內外，把薑蔥放入雞腔，醃15分鐘。 把紹興酒煮至起蝦眼狀，熄火待凍 (注意: 不要加魚露或鹽一起煮，這樣煮可能會導致苦味產生)。 用大火蒸雞25分鐘(視乎雞大小)，之後放入凍水冷卻。 待蒸出的雞汁凍後，與凍後的紹興酒和2 湯匙魚露拌勻。 把汁淋在雞上，使其入味2小時，其間每15分鐘把雞反轉一次。 食時切件，淋上一點汁，完成。   Kam Fung Wong, Inc 4008 3rd Ave., Brooklyn, NY 11232 Phone: 718-965-6078 / 718-709-6189 Office Hours: Monday to Saturday 6:00AM - 2:00PM Copyright © Kam Fung Wong, Inc - All rights reserved.