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1
Cut the sinews of the chicken.
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2
In a pot with plenty of water, add the leeks and ginger, bring to a boil, then add the chicken from Step 1.
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3
Boil for 15 minutes with the skin side up.
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4
After 15 minutes, remove the chicken from the pot, rinse underwater, then soak the chicken in a bowl of ice water.
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5
This will seal in the flavors.
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6
Once it completely cools to the touch, return it to the pot, then stew with the skin side down on high heat for 10 minutes.
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7
After 10 minutes, repeat Step 4 by chilling the chicken in ice water to seal in the flavors.
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8
Slice the chicken into pieces appropriately sized for picking up with chopsticks, transfer them to a bowl, then chill in the refrigerator.
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9
Fill a separate sauce pan with 500 ml water, bring to a boil, add the ingredients, boil over high heat for 3 minutes, then turn off the heat.
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10
Adjust the amount of salt to taste.
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11
When the contents of the saucepan from Step 8 cool, pour into the bowl from Step 7.
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12
Wrap the bowl in plastic wrap, then let it chill in the refrigerator for over 8 hours, then it's ready to serve.
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13
I recommend letting it sit for 24 hours.
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14
Remove the drunken chicken from the refrigerator, garnish with scallions, then drizzle on a sauce made from combining the ingredients.
