• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 3 pieces whole leg of chicken
  • 2 stalks spring onion
  • 20g ginger, sliced
  • 1 tbsp salt
  • Wine sauce
  • 750ml fresh chicken stock
  • 500ml Shao Hsing Hua Tiau wine
  • 2 tbsp salt


  1. Place chicken pieces on a heatproof plate. Insert spring onion and ginger under the chicken pieces. Steam for 20 minutes.
  2. Put 2 litres cold water in a deep pot and add 1 tbsp salt. Stir to dissolve the salt.
  3. Remove chicken from the plate (retain the juices that have collected in the plate for use later) and immerse into the cold salted water. Steep until the chicken is cool.
  4. Pour cooking wine into a pot. Add 2 tbsp salt and fresh chicken stock. Cook the wine sauce until it comes to a quick boil.
  5. Put the chicken into the wine sauce together with the reserved juices, cover and leave aside to allow the chicken to absorb the flavour of the wine for at least 6-7 hours or preferably overnight.
  6. Remove chicken and chop into bite-size pieces. Serve chicken with the wine sauce as an accompanying soup.

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