Drunken Chicken Serving Size - 7 Prepared By - Tom Recipe Rating
			One whole chicken, about 3 pounds, skin-on 1 tablespoon sugar 1/4 cup salt, plus 2 teaspoons reserve 3 stalks green onions, cut in half 4 thick slices of ginger, (l)2" x (w)1/2" 1 cup chicken stock 2-3 sprigs cilantro, divided Sharp bone carving knife, or cleaver (Wine Sauce) 6 tablespoons Chinese Shaoxin wine, or 8 tablespoons Taiwan rice wine, or 6 tablespoons dry sherry 4 tablespoons chicken stock 1 teaspoon salt 1 teaspoon sugar Freshly ground white pepper, to taste
			Wash the chicken, remove and discard innards. Trim off fat. Rub chicken inside and out with 1/4 cup salt, let sit for 2 minutes then rinse chicken under running water. Dry with paper towels Put the green onions and ginger in the cavity of the chicken. Place chicken on a heat-proof plate. In a large crock pot or steamer, place a rack on the bottom and put the dish with the chicken on it. Bring 1/2 gallon of water and 1 cup chicken stock to a boil. Turn down heat. Cover and steam chicken for 50 minutes over medium-low heat. Check water level often and add more water if necessary. Turn off heat and remove chicken to cool to room temperature. Discard remaining water/chicken stock in the pot, the green onions and ginger pieces in the cavity. Whisk and combine the sauce ingredients in a bowl. Cut chicken into bite-size pieces with a sharp knife or cleaver (you have to cut through some bones), once the chicken is cool. Place the cut chicken in a large container and pour the sauce over the meat. Cover, refrigerate, and marinate 4-6 hours, better overnight. Discard sauce or keep for other recipes. Place chicken on plate. Garnish with cilantro, and have freshly ground white pepper in a shallow condiment dish on the side. Serve cold as a side dish or appetizer.