Drunken Chicken Breasts

This is my own adaptation of the well-known Shanghai dish, Drunken Chicken, which is usually made using a whole chicken. When drunken, the chicken, including the skin and bones, is chopped up into small pieces and served cold. Whilst Chinese people love to chew the meat around the bones, most non-Chinese find it an awkward way to enjoy chicken. Following the identical method, but using only the breasts, works just as well and the result is a welcoming, robust drunken flavour.