Wineshark Cooking Class - Chicken in Brine 鹽水白切雞

Ingredients (for 4):

• Chicken - 1
• Ginger - 4 slices
• Oil - 2 tsp
• Chinese yellow wine - 1 tbsp
• Sesame oil - 2 tsp
• Ginger - 30 g
• Spring onion - 4 sprigs
• Coriander - 4 sprigs
• Shallot - 2
• Tsaoko - 1
• Salt - 4 tbsp
• Water - 3 cup

Procedures:

1. Heat the pot at medium-high level, pour in the oil and cook the ginger, spring onion, coriander, shallot and tsaoko until fragrant.

2. Add 3 cups of water and bring it to boiling.

3. Turn the heat to low level, continue to cook the sauce until it reduces to half. Then add the salt until it dissolved. Then turn off the heat and let it cool, before putting into the fridge overnight.

4. Clean the chicken inside and out. Then heat a pot of water to boiling. Add the ginger slices.  

5. Put the chicken in, with the back facing down, 

6. Use a spoon to insert into the chicken to hold it upright.

7. Use a ladle to pour the water inside the chicken. Repeat until the water boils again.

8. Turn the chicken over, with the back facing up. When the water boils again, lower the heat and cover with lid to cook for 10 minutes. 

9. Turn the chicken over and cover with lid. Turn off the heat and let the remaining heat to cook the chicken until the sauce turns cool.

10. Poke the chicken thigh and see if there is any blood oozing. If yes, turn the heat on again to cook. Leave the chicken to cool afterwards.

11. Put the chicken into a large bowl, with the back facing down, and then pour in the sauce and add iced water to cover the chicken. 

12. Cover with film and put in the fridge for 3 hours.

13. Turn the chicken over and continue to marinate for another 3 hours, or overnight if possible. Reheat the chicken before serving. 

14. Cut the chicken into pieces to serve.