Poached chicken chilled and steeped in Shaoxing wine and a light broth until deeply fragrant, then sliced and served cold. A classic Jiangnan cold appetiser, at its best served on a hot summer day.
Poach the chicken
Place the chicken legs in a pot with the ginger, spring onion and salt, cover with water, bring to a boil, then reduce to a gentle simmer for twenty minutes until just cooked through.
Ice-shock the chicken
Lift the chicken straight into a bowl of ice water and chill for ten minutes — this tightens the skin and keeps the meat tender.
10 minMix the wine steep
Combine the Shaoxing wine, reserved poaching broth, salt and sugar in a container large enough to hold the chicken submerged.
Steep the chicken
Pat the chilled chicken dry, submerge it in the wine mixture, cover, and refrigerate for at least twelve hours, turning once if you can.
Slice and serve
Lift the chicken out of the steeping liquid, chop it through the bone into serving pieces, and arrange on a plate with a little of the steeping liquid spooned over, garnished with goji berries.
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