Shaoxing wine chicken

Method

1. 1 Chop the chicken into pieces and marinate with salt, oyster sauce, and julienned ginger for 20 minutes.
2. 2 Arrange the chicken pieces in a deep dish along with the softened shiitake mushrooms and goji berries.
3. 3 Pour Shaoxing wine directly onto the chicken; do not dilute it with water.
4. 4 Steam over high heat for 25 minutes to allow the alcohol vapor to infuse into the meat and the juices to collect at the bottom of the dish.
5. 5 This version is best eaten hot right after steaming, unlike the chilled version which is eaten as an appetizer.
6. 6 Sprinkle chopped scallions over the chicken and pour the remaining liquid from the plate over it.

With an appliance

• Pressure cooker 35 min

  Replace step 4: place the deep dish on a rack, steam the chicken at low pressure for 12 minutes, then release the pressure naturally for 5 minutes to make the meat juicy and retain the wine liquid in the dish. Step 6 still pour the remaining liquid over the chicken.