Shanghai Pavilion

Ingredients

• 500g boneless chicken leg 
• 300ml Hua Tiao wine 
• 5g salt 
• 100g chicken soup stock 

Method

1. Clean the chicken and pat with some salt. 
2. Roll up the chicken, with skin, in aluminium foil and steam for approximately 25 minutes. 
3. Keep the chicken juices. Let the chicken rest until cooled. When cool, refrigerate for 1 hour. 
4. Add the chicken soup stock, Hua Tiao wine and salt to the chicken juices. Use this mixture to marinate the chicken overnight in the refrigerator. 
5. The next day, cut the chilled marinated chicken into very thin slices. Serve immediately. 

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