一品醉鸡Drunken chicken

1: 农家鸡不肥不大，是做醉鸡的最佳选择：This is the best choice for making drunken chicken as its skin contains less fat.

2: 把鸡洗净，沥干水分，里外涂抹幼盐，再把姜丝和葱塞进里面，醃制过夜；Clean the chicken thoroughly, apply fine salt and massage, insert some ginger and scallions, marinate overnight.

3: 第二天，烧开一锅滚水，放粗盐、八角和月季叶；On the 2nd day, heat up a pot of water with some coarse salt, anise and bay leaves.

4: 开大火，拿着鸡头放下去、拉上来，重复4次，回锅水滚起再以小火煮20分钟；When it brings to boil, hold the chicken head, put it down and up for 4 times, then simmer for 20 mins.

5: 把鸡捞起，置于事先准备好的冰水里面浸泡半小时；Put the chicken into a big pan with ice water, soak for half an hour.

6: 煮溶冰糖，离火加枸杞和昭兴花雕酒，待凉备用；Melt the rock sugar with water in a sauce pan, turn off the heat and add some goji berries with Chinese cooking wine.

7: 取出鸡斩件（别完全切断，因为之后翻过来摆会显得整齐些），带皮部分朝下，浸泡在料酒盘里3小时以上；Cut the chicken into pieces with skin side soaked in the wine, set aside for at least 3 hours.

8: 鸡件翻过来排列整齐，立马升级！Rearrange all pieces in a neat way so it looks fabulous upon presentation.

9: 等待下一餐品尝，酒香定更浓郁！Set aside in the fridge for later taste.