Drunken Chicken with Shaoxing Wine

• 1 fillet Young chicken, thigh
• 1 dash Japanese leeks (leftover scraps are fine)
• 1 dash Ginger (skin scraps are fine)
• 100 ml Shaoxing wine (or baiju)
• 2 Star anise
• 2 tsp Cinnamon powder
• 1 tbsp Ginger (grated)
• 2 tbsp Salt
• 2 tsp Soy sauce
• 2 tsp Black vinegar
• 1 tsp Doubanjiang
• 1 tsp Garlic (grated)
• 1 tsp Ginger (grated)

1. Cut the sinews of the chicken.
2. In a pot with plenty of water, add the leeks and ginger, bring to a boil, then add the chicken from Step 1.
3. Boil for 15 minutes with the skin side up.
4. After 15 minutes, remove the chicken from the pot, rinse underwater, then soak the chicken in a bowl of ice water.
5. This will seal in the flavors.
6. Once it completely cools to the touch, return it to the pot, then stew with the skin side down on high heat for 10 minutes.
7. After 10 minutes, repeat Step 4 by chilling the chicken in ice water to seal in the flavors.
8. Slice the chicken into pieces appropriately sized for picking up with chopsticks, transfer them to a bowl, then chill in the refrigerator.
9. Fill a separate sauce pan with 500 ml water, bring to a boil, add the ingredients, boil over high heat for 3 minutes, then turn off the heat.
10. Adjust the amount of salt to taste.
11. When the contents of the saucepan from Step 8 cool, pour into the bowl from Step 7.
12. Wrap the bowl in plastic wrap, then let it chill in the refrigerator for over 8 hours, then it's ready to serve.
13. I recommend letting it sit for 24 hours.
14. Remove the drunken chicken from the refrigerator, garnish with scallions, then drizzle on a sauce made from combining the ingredients.

chicken, japanese leeks, ginger, wine, anise, cinnamon powder, ginger, salt, soy sauce, black vinegar, doubanjiang, garlic, ginger

Taken from cookpad.com/us/recipes/149619-drunken-chicken-with-shaoxing-wine (may not work)