Shanghai Drunken Chicken

Drunken chicken is traditionally made with a whole chicken
but no matter how delicately I cook the chicken,
the breast meat is never as tasty as the dark meat.

Ingredients:
Ingredients:

3 lbs chicken, dark meat preferably
2 Tbsp salt
1/4 tsp ground black pepper
1/4 tsp ground white pepper
0.5 oz. ginger, thinly sliced
4 – 6 green onion, white parts only, sliced lengthwise
1 1/2 C Shaoxing rice wine
2 tsp white sugar

Ice cubes and water

Directions:
Mix the salt with the two peppers.
Rub the chicken all over with the salt and pepper
and let it sit for an hour.

Poaching Method:
Bring 6 cups of water to a boil in a Dutch oven or large pot,
add the green onion bottoms and ginger. Add the chicken,
make sure there is enough water to cover the chicken,
and return to a boil.
Lower the heat to a bare simmer and simmer for 10 minutes.
If you’re using a whole chicken,
when the water is simmering for 10 minutes,
lift the chicken out of the water and make sure
the stock in the cavity empties back into the pot.
Do that 3 times for a whole chicken.
For chicken pieces or leg quarters, gently stir the pot once or
redistribute the leg quarters so they cook evenly.
After 10 minutes, cover, turn off the heat,
and allow the chicken to poach undisturbed
until the water cools almost to room temperature.