- 1.5 kg chicken thighs, boned, skin on
- To garnish: green onion curls
- 80 gm ginger, thickly sliced
- 70 gm salt
- 70 gm sugar
- 4 green onions, cut into 5cm lengths
- 2 star anise
- 2 pieces dried mandarin peel
- 250 ml Shaoxing wine or dry sherry (1 cup)
- 100 ml Mei Kui Lu Chiew spirit (see note)
- 200 gm ginger, peeled and finely chopped
- 5 green onions, cut into 5cm lengths
- To taste: sugar
- 250 ml vegetable oil (1 cup)
- 1For marinade, combine ingredients except for Shaoxing and Mei Kuei Lu Chiew in a saucepan with 1½ litres of water and bring to the boil. Simmer gently for 15 minutes to allow flavours to develop. Remove from heat, then add Shaoxing and Mei Kuei Lu Chiew. Cool completely, add chicken and marinate for at least 2 hours.
- 2Remove chicken from marinade and wrap each piece tightly in plastic wrap to form a cylinder. Place a steamer over a saucepan of simmering water and steam chicken over gentle heat for 25-30 minutes. Cool and refrigerate.
- 3For green onion and ginger dressing, combine all ingredients in a blender. Blend until smooth. Check seasoning and adjust if necessary.
- 4To serve, unwrap chicken, thickly slice and arrange on a platter, scatter with green onion and serve with dressing to the side.
Note Mei Kuei Lu Chiew (translated as 'rose dew wine' in some cookbooks) is a spirit made from sorghum and other grains and infused with rose petals and is available from Chinese grocery stores. The quality varies so it pays to buy the best; about $17 a bottle.