Drunken Chicken

Ingredients:

• 1 whole chicken weighing 1.5–1.8 kg, trim off excess fat
• 2.5 cm ginger root, peeled and cut into 5 pieces
• 1 green onion, cut in half
• 1 tbsp. Shaoxing rice wine
• 2 teaspoons of granulated sugar
• 1 tbsp goji berries
• Thinly sliced ​​green onions soaked in ice water, for serving

Preparation:

1. Sprinkle the chicken with 2 tablespoons of salt, including the cavities. Let sit at room temperature for 1 hour.
2. Meanwhile, bring 4 liters of cold water to a boil in a 7-quart Dutch oven over medium-high heat. Add 2 tablespoons of salt, ginger, and green onions. Slowly lower the chicken breast-side up into the boiling water. Return to a gentle simmer.
3. Carefully lift the chicken out using the handles of two wooden spoons or chopsticks, placing them under the wings. Be careful not to tear the skin (avoid using tongs, as they can easily tear the skin). Lift the chicken high enough and tilt it so that all the water drains from the cavity into the pan; this will allow the cool water to drain out of the cavity and ensure even cooking.
4. Return the chicken to the water. Bring the water back to a gentle simmer and reduce the heat to low. Simmer, covered, until the juices run clear when pierced between the leg and thigh, 33–35 minutes. When the chicken is almost done, prepare a large bowl of ice water.
5. Place the chicken breast-side down in ice water; reserve the broth. Let the chicken cool for about 10 minutes, turning it over once after about 5 minutes. The ice bath stops the chicken from cooking and also helps firm the meat and tighten the skin. Remove the chicken and drain any excess water.
6. In a medium bowl, whisk together 2 cups of broth from the pan, wine, sugar, and 1 teaspoon of salt until the sugar dissolves. Set aside to cool to room temperature.
7. Cut up the chicken.
   
   First, separate the chicken legs. Cut the legs through the bone into pieces approximately 2 cm thick. Remove the wings. Slice the wings lengthwise to expose the meat. Cut the breast down the center to separate the halves. Cut each half through the bone into 2 cm thick pieces. Arrange the chicken pieces in a single layer in a 2-quart baking dish.
8. Sprinkle the chicken with goji berries, if using. Pour the wine mixture over the chicken, making sure it's completely submerged. Add a little more broth from the pan if there's not enough liquid. Cover and refrigerate overnight or for up to 2 days.
9. Serve the chicken cold, removing the pieces from the marinade and garnishing them with goji berries and thinly sliced ​​green onions. The marinade is not served with the chicken.
   
   Note
   
   You can strain the marinade and reuse it if desired. It can be stored in the refrigerator for up to a week or in the freezer for up to 2 months. When you're ready to cook drunken chicken again, thaw the marinade and pour it over the sliced ​​poached chicken. It's best to discard the marinade after the second use.