Drunken chicken (with homemade Huang Jiu)

There are many different ways of cooking drunken chicken. One popular version is to cook and marinate the chicken exclusively in Shaoxing wine. Another version (guess this is the 'foreign' chinese) is using glutinuous rice wine which is my personal preference as it is much lighter and simple to prepare. And one does not get drunk just from eating few pieces of chicken. Usually, this is a starter at a wedding banquet. The chicken is served in the liquor/wine flavoured gelatine. I have not eaten this dish since I left home. Lily and I made this dish at the same time so hope to see her version in blog soon. Ingredients

• 2 chicken thighs (deboned)
  
• A handful goji berries/wolfberries
  
• salt + pepper
  
• 1 cup homemade rice wine
  
• 1 tsp shaoxing wine
  
• Optional: 4 slices dong guai or ginseng, red dates, or dried longan.

Method

1. Trim excess skin. Place chicken thigh, skin down and sprinkle with salt and pepper. Spread goji berries/woldberries evenly over meat and roll up. Bind with string.
   
2. Place rolled chicken in a deep dish and steam at medium heat for 30 minutes or until cooked. (Add optional ingredients to steam at this stage.) You may stick a skewer into meat, if no pink liquid flows out, it is cooked.
   
3. Lift chicken out of dish and let cool. IMPORTANT - DO NOT DISCARD LIQUID/CHICKEN STOCK COLLECTED AT BOTTOM OF DISH.
   
4. When chicken is cooled, remove strings and with a very sharp knife, cut into 2cm thick slices.
   
5. Arrange chicken slices in a deep dish.
   
6. Add rice wine and shaoxing to CHICKEN STOCK.
   
7. Pour liquid over chicken slices.
   
8. Cover dish with cling film and place dish in the refrigerator to chill for at least 24 hours.
   
9. Serve cold with dijon mustard as dip.