Chinese Steam Chicken

1. 1

   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.

2. 2

   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.

3. 3

   Steam for 30 minutes.

4. 4

   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.

5. 5

   Depending on my mood, I like to drizzle with sesame oil, or some homemade hot chili oil.

No additional tips available.