In this distinctive dish from Yè Shanghai, the chicken is cooked in simmering water, then brined in salt water and marinated briefly in sweetened rice wine.
1 3 1/2-pound whole chicken
1 5-inch-long piece fresh ginger, sliced
7 green onions, thinly sliced
1 teaspoon plus 5 tablespoons salt
4 cups water
1 750-ml bottle of Chinese rice wine* or dry Sherry
3/4 cup sugar
Bring large pot of water to boil. Add chicken, 6 ginger slices, 4 sliced green onions, and 1 teaspoon salt. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Drain chicken; place in bowl of ice water to cool. Mix 4 cups water, 2 sliced green onions, 5 tablespoons salt, and remaining ginger slices in large bowl until salt dissolves. Drain chicken; add to saltwater brine. Let stand 30 minutes at room temperature.
Meanwhile, mix rice wine and sugar in medium bowl. Stir to dissolve sugar. Season marinade to taste with salt. Drain chicken. Cut into 8 pieces. Transfer chicken to shallow glass baking dish. Pour marinade over. Cover and refrigerate 1 hour. Let stand 15 minutes at room temperature. Transfer chicken to plates; discard marinade. Sprinkle with remaining green onions.
*Available at Asian markets.
Makes 8 first-course servings.
Bon Appétit
