{"id":997,"date":"2012-11-12T15:49:54","date_gmt":"2012-11-12T07:49:54","guid":{"rendered":"http:\/\/letscookchinesefood.com\/?p=997"},"modified":"2015-05-22T15:00:10","modified_gmt":"2015-05-22T07:00:10","slug":"chinese-recipe-shao-xing-wine-preserved-chicken","status":"publish","type":"post","link":"http:\/\/letscookchinesefood.com\/en\/chinese-recipe-shao-xing-wine-preserved-chicken\/","title":{"rendered":"Chinese Recipe : Shao Xing Wine Preserved Chicken"},"content":{"rendered":"

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\"\"<\/a><\/span><\/p>\n\n\n\n\n\n\n\n\n
\u00a0Dressed Chicken<\/span><\/td>\n\u00a01 whole (about 1200g)<\/span><\/td>\n<\/tr>\n
\u00a0Shao Xing Wine<\/span><\/td>\n\u00a01.5 cup<\/span><\/td>\n<\/tr>\n
\u00a0Ginger (Sliced and pounded)<\/span><\/td>\n\u00a0About 50g<\/span><\/td>\n<\/tr>\n
\u00a0Spring Onion<\/span><\/td>\n\u00a01 sprig<\/span><\/td>\n<\/tr>\n
\u00a0Fish Sauce<\/span><\/td>\n\u00a02 tbsp<\/span><\/td>\n<\/tr>\n
\u00a0Salt<\/span><\/td>\n\u00a01 tbsp<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0\"\"<\/a><\/span><\/p>\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

1. Cut Spring Onion in section. Slice and pound the Ginger.<\/span><\/p>\n


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\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2. Rinse the chicken and wipe it to dry. Rub the chicken with 1 tbsp of salt inside and outside. Place spring onion and ginger into chicken. Then marinate for 15 minutes.<\/span><\/p>\n


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\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

3. Heat up the Shao Xing Wine until tiny bubbles appear. Turn off the heat and let it cool. (Tips : Don’t add Fish sauce or salt in this process. Otherwise, taste may turn bitter.)
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4. Steam the chicken over high heat for 25 minutes (depend on chicken size). Then soak in ice water and let it cool.<\/span><\/p>\n


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\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

5. After the Steamed Chicken Sauce cool down, mix it with Shao Xing wine and 2 tbsp of Fish Sauce.<\/span><\/p>\n


<\/span><\/p>\n\n\n\n\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n
\u00a0\"\"<\/a><\/span><\/td>\n\u00a0\"\"<\/a><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

6. Pour the mixed sauce onto the chicken. Stand until flavor penetrated for about 2 hours. Turn the chicken over for every 15 minutes.<\/span><\/p>\n


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7. Cut into pieces and pour some sauce when Serve!<\/span><\/p>\n

\u00a0
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\u00a0Steps for cutting Chicken<\/span><\/h2>\n


<\/span><\/p>\n\n\n\n\n\n\n\n\n\n
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\u00a01. Cut off neck<\/span><\/p>\n<\/td>\n

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2. Cut off legs<\/span><\/p>\n<\/td>\n<\/tr>\n

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3. Cut off wings<\/span><\/p>\n<\/td>\n

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\u00a04. Cut off thighs from the joint<\/span><\/p>\n<\/td>\n<\/tr>\n

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5.Cut off thighs<\/span><\/p>\n<\/td>\n

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6. Cut from the tail.<\/span><\/p>\n<\/td>\n<\/tr>\n

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7. Knife along the backbone and cut it into halves<\/span><\/p>\n<\/td>\n

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8. Place the halves in opposite. Cut into pieces.<\/span><\/p>\n<\/td>\n<\/tr>\n

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9. Place it on a plate<\/span><\/p>\n<\/td>\n

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10. Slightly pat the breasts.<\/span><\/p>\n<\/td>\n<\/tr>\n

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\u00a0\"\"<\/a><\/span><\/p>\n

11. Cut it into halves. Then cut it into pieces.<\/span><\/p>\n<\/td>\n

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12.Place it on a plate<\/span><\/p>\n<\/td>\n<\/tr>\n

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13. Cut thighs in piece<\/span><\/p>\n<\/td>\n

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14. Place thighs and wings on plate
<\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>","protected":false},"excerpt":{"rendered":"

\u00a0Dressed Chicken \u00a01 whole (about 1200g) \u00a0Shao Xing Wine \u00a01.5 cup \u00a0Ginger (Sliced and pounded) \u00a0About 50g \u00a0Spring Onion \u00a01 sprig \u00a0Fish Sauce \u00a02 tbsp \u00a0Salt \u00a01 tbsp \u00a0 \u00a0 \u00a0 1. Cut Spring Onion in section. Slice and pound the Ginger. \u00a0 \u00a0 \u00a0 \u00a0 2. Rinse the chicken and wipe it to dry. […]<\/p>\n","protected":false},"author":1,"featured_media":1037,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[67,45],"tags":[53,382,379,383,698,252,380,381,79],"class_list":["post-997","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-steam-","tag-chinese-recipe","tag-shao-xing-wine","tag-shao-xing-wine-preserved-chicken","tag-shao-xing-wine-recipe","tag-698","tag-252","tag-380","tag-381","tag-79"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/comments?post=997"}],"version-history":[{"count":20,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/997\/revisions"}],"predecessor-version":[{"id":4582,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/posts\/997\/revisions\/4582"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media\/1037"}],"wp:attachment":[{"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/media?parent=997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/categories?post=997"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/letscookchinesefood.com\/en\/wp-json\/wp\/v2\/tags?post=997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}