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1
Chicken should be chopped through bones and skin into 2- or 3-inch chunks.
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2
Blanch in boiling water for 5 minutes.
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3
Drain and rinse chicken.
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4
Set steamer over saucepan that will hold it above the water level and that fits tightly enough so that steam does not escape at the sides.
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5
Distribute chicken pieces evenly inside the steamer or casserole and add water, ginger, scallions, wine, and a pinch of salt.
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6
Cover steamer and bring water to a boil.
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7
If using a casserole, wrap it completely, lid and all, with plastic wrap and place on rack inside larger pot that has enough water to come one-third up to the sides of the casserole; cover outside pot.
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8
Whether using steamer or casserole, reduce heat so that water simmers steadily and creates steam.
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9
Keep a kettle of hot water ready to refill saucepan as water evaporates.
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10
Steam for about 3 hours or until chicken is completely tender and well covered with broth.
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11
Strain soup, discarding ginger and scallions.
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12
Skim off fat and add salt as needed.
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13
Just before serving, reheat in a saucepan, preferably of enamel or glass.
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14
Chicken can be nibbled on as a snack, or it can be served at room temperature with small bowls of vinegar and soy sauce for dipping.
