The method
5 steps · 8 hr
- 01
Poach chicken in salted water with ginger and scallion for 25 minutes; rest off heat 20 more.
- 02
Shock in ice water until skin tightens.
- 03
Combine wines with cold stock, goji, and salt.
- 04
Submerge chicken; refrigerate 8 hours to overnight.
- 05
Chop through the bone; serve cold with a spoon of the wine jelly.
