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| Chicken in rice wine and ginger sauce |
Bought a chicken from the nearby organic
farm, roasted half the first day and salted the other half to dry in the fridge
for 2 days.
The roast chicken is good with crispy skin,
but I like the more firmer meat texture after salting and drying treatment. Cooked in rice wine and ginger is fast and give a very nice aroma and
tasty sauce.
1. Salt chicken and dry in the fridge for at least 2
days, turn over after a day.
2. Sear chicken in a dry pan until slightly
golden, put in a pan with slices of ginger and a cup of rice wine, bring to
boil and simmer until cooked, around 10 to15 minutes depending on size of
chicken.
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