Author Notes: This is a recipe that comes from my Grandma. This is a stable that we have always when I go and visit her. A versatile dish that is absolutely delicious the day of, shredding it and mixing it into a salad the next day, or eat it cold as a snack. —FrancesRenHuang
pounds organic drumsticks
cup shaoxing wine
teaspoons maldon sea salt
sprigs green scallions, cut into thirds
splashes of sesame oil, or hot chili oil (optional)
- Set a pot of water on medium-high with a piece of ginger; once boiled, drop the pieces of drumsticks to clear the scum and set aside. It should be very quick: in and out.
- Set the steamer to medium-high; massage in the shao xing wine, and 1tsp of salt into the pieces of chicken. Scatter the scallions and ginger pieces onto the bottom of the steamer pan; put the chicken pieces in there along with any juice.
- Steam for 30 minutes.
- Remove the pan, and scatter the remaining 1tsp of salt and let it rest onto the chickens; once cooled massage the salt along with the juice into the chicken. Serve with rice.
- Depending on my mood, I like to drizzle with sesame oil, or some homemade hot chili oil.