Drunken Chicken

This simple steamed chicken is usually served cold, and it’s refreshing on warm summer days, like a good chicken salad. Shaoxing wine, with its full, distinctive flavor, is best for this dish, but Fino (dry) sherry is a good substitute. Start this as long as a day in advance; the more marinating time, the better.

If you don’t have a large steamer, you can use a big pot with a rack set inside. Or simply poach the chicken, as in the variation.