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1
In a large pot, place chicken in a single layer and add just enough cold water to cover the chicken fully.
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2
Add ginger and bring to a simmer over medium-high heat then reduce heat to lowest setting, cover the pot, and cook for about 10-15 minutes or until the chicken is cooked through.
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3
Test with a meat thermometer, chicken is done when it hits 165 F.
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4
Carefully remove chicken from the water using a slotted spoon and let it cool slightly on a chopping board.
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5
Leave the broth in the pot to cool.
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6
When cool enough to handle, cut chicken into 1 pieces and place into a non-reactive container that fits the pieces in a single layer.
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7
When broth and chicken have cooled off, season chicken with salt and pour 1 cup Shaoxing cooking wine over top.
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8
Spoon in the broth from the pot until the liquid just covers the chicken.
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9
Cover the container with cling film or a lid and refrigerate for at least 1 day, up to 5 days.
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10
Serve cold with Ginger Scallion Sauce.
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11
Note: Because the chicken is just cooked, it is typical for there to still be some redness in the bones.
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12
Its not something Chinese people mind in this preparation but if you do, cook it for a little longer (up to 185 F).
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13
Adapted from Serious Eats
