2 lb. roasting chicken
1 1/2 tsp salt
2/3 cup rice wine
1 tbsp. ginger wine (see below)
1. Rub the chicken all over with salt and leave for 1 hour. Then steam over high heat for 40 minutes. Remove and drain.
2. When the chicken is cool enough to handle, remove the backbone and chop the breast, wings and legs into bite-sized pieces.
3. Put the chicken into a deep dish and pour over sufficient wine just to cover. Add the ginger wine and leave in the refrigerator for at least 24 hours, preferable 48. Serve cold as a whole dish.