Wash and dry the chicken, and rub the salt evenly all over the chicken inside and out. Fold up the whole the green onion and place it inside the chicken cavity. The selection of ingredients for Drunk Chicken is critical, do not use a frozen chicken, it must be fresh.The meat on a freshly slaughtered chicken is sweeter and juicier and has enough of its own flavor without the need of extra spices. If you do not have a whole chicken, you can chicken fillets instead.

Place the salted chicken in a freezer bag and store in the refrigerator (at 4 degrees Celcius) for two days.

Take the chicken out of the refrigerator and rinse off the salt inside and outside.Steam the chicken for half an hour or so. Turn off and leave the chicken in the steamer until it is cool. The cooling process helps retain the chicken stock and keep the chicken meat succulent.

Don’t be tempted to replace Shaoxing wine with cooking wine. The mellow flavor of Shaoxing wine is still more flavorsome than ordinary cooking wine. To make up the required volume of marinating liquid, use half Shaoxing wine and half chicken stock – drunk chicken juice.

Cut up the chicken and serve with a sprinkle of chopped green onions.The simpler the ingredients, the more delicious the taste.