This is my favourite Shanghainese dish, commonly served cold or at room temperature as an appetiser.

I love the dish for the succulent meat steeped in deep flavours of Shao Hsing wine, a sweet Chinese yellow wine most ideal for this recipe.

I chose to steam the chicken which in my opinion is easier than poaching it in simmering water. (Alright, I admit I am just naturally impatient)


And if there is any jelly left, I will it boil up to soup with Mee Sua. So luscious!

Still, think it's too much work? Go buy a quarter of chicken from the chicken rice stall and steep it in the marinade, be patient for at least 4-5 hours, and you are ready to eat.

This is where cold and drunken at its best!



You will need:

2 chicken drumstick
2 tablespoon fish sauce
11/2  cup Chinese cooking wine (Shao Hsing wine)
2 teaspoon sugar
1cup of chicken stock or juice from the steam chicken.
a handful of wolfberry (briefly soaked and drained)


Method:
1. Steam the chicken for 15-20 minutes, let cool.



2. Soak the wolfberry briefly, drained and set aside.

3. In a deep bowl, mix in the marinade and the wolfberry, skin side down. (Submerge the chicken in the marinate)



4. Marinate overnight or 2 nights, served cold.