Shanghainese style cured chicken 風雞

This cured chicken is only dried until semi hard, the meat is firm but still tender.

 Marinate chicken drumsticks with:

2% salt (of the weight of chicken)

1.7% sugar

3% wine (1/2 Chinese rose wine, 1/2 brandy)

for 3 days in the fridge, turn over every day.

Tie a string on drumsticks, hang outside when sunny and hang in 5˚C fridge for the rest of the time. Ready in 3-7days depending on how sunny and how dry you like them.

To serve, steam for 20 minutes.