Shaoxing drunken chicken (醉鸡)

Active: 30 minutes; Total: 50 minutes + 24 hours refrigeration time; Yield: 6 to 8 servings

Chicken legs, bone-in, skin-on	3 whole
Water
Ginger, freshly sliced	2 to 3 large pieces
Scallions, fresh	2 whole
Salt, kosher	1 tablespoon + 1 teaspoon
Chicken broth	1 ½ cups
Shaoxing Huadiao rice wine, unsalted	1 ½ cups
Sugar	1 teaspoon
Goji berries	1 tablespoon

1. Place the chicken legs in the smallest pot in which you can single-layer them in, and cover with water. 
2. Add the ginger slices, scallions, and 1-tablespoon salt. 
3. Bring to a simmer, then reduce heat to the lowest setting and poach, covered, for 5 minutes. 
4. Turn off the heat, and rest for 15 minutes. 
5. Meanwhile, in a large bowl, prepare an ice bath to shock the chicken. 
6. Prick the chicken for doneness; no blood should run out. If undercooked, simmer 10 minutes more; if done, using tongs, transfer to the chicken to the ice bath, and rest for 2 minutes. 
7. Using a cleaver, hack the chicken into bite-sized pieces, and arrange them in a lidded container. 
8. Strain the broth through a fine mesh strainer, and return to the pot. 
9. Bring to a simmer, and reduce to 1 ½-cups liquid. 
10. Reduce heat to the lowest setting, and add the wine to the broth, return to a bare simmer, then turn off the heat. 
11. Taste the brine, and add salt and sugar, 1 teaspoon each, more or less to taste. 
12. Add the berries. 
13. Pour over the chicken, cover the container, and refrigerate at least 24 hours. 
14. Serve cold or at room temperature. 

Recipe by Zoe Yang and Iris Zhao, from The Mala Market.