poach, rub, steam: grandma’s salted chicken

by Chen

“Mom, how many days should I leave the chicken in the salt?”

“A week.”

“What?!”

“Well, give your grandma a call. She is the expert. Why do you want to make that?”

“Super simple and delicious.”

“Grandma, how many days does it take?”

“Three is enough. Can you find pork belly there?”

“No. Plus, it’s not healthy.”

“All right. Then use chicken, skin on.”

salted chicken
Yes, I know that pork belly works better. If you can find it (or you don’t care the fat), do use pork belly and adjust the cooking time.

4 drumsticks
salt
1 tbsp white cooking wine
3-4 slices fresh ginger

Arrange the drumsticks in a pot and cover with water by 1 inch. Cover and bring to a boil. Cook until you can easily insert a knife into the thickest part of the meat, about 15 minutes. Note that the chicken may not be fully cooked at this point, which is fine.

Remove the chicken from the water and let cool. Rub evenly with salt. You need a generous amount of salt here to bring out the flavor (and you don’t want them get spoiled). Put the chicken in a heavy-duty zipped bag (or an airtight container) and leave it in the refrigerator for at least three days.

When it’s ready, put the chicken in a large bowl. Mix the cooking wine, fresh Ginger, and enough water to just cover the chicken together in another bowl. Pour the mixture on the chicken. Steam for 20 minutes. Enjoy!

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