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
2 tsp teaspoons
maldon sea salt
green scallions, cut into thirds
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.