1. BY LUCA

2. This popular Chinese dish looks quite easy to make The dish is common to the cultures of Taiwan. In all cases it is served with a salted mixture of finely minced ginger( 薑 ), scallions( 蒜 ), and either liquid pork fat or vegetable oil.

3. 1.6 kilogram, (3.5 lb) chicken 3 spring onions (green onions, scallions) 1 large ginger, sliced 3 garlic cloves 250 ml (1 cup) Shaoshing wine*( 紹興酒 ) 1 tablespoon sea salt

4. FIRST, rinse the chicken under cold running water and pat dry. Trim any extra fat.

5. SECOND, in a large saucepan, add enough water to cover the chicken. Add the spring onions, ginger, garlic, Shaoshing wine, and sea salt. Bring to a boil.

6. THIRD, simmer for 20 minutes, then place the chicken in the stock. Bring back to a boil and simmer for another 15 minutes. FOURTH, turn the heat off, cover, and let the chicken sit in the stock for 4 - 5 hours FIFTH, cut the chicken.

7. LAST, SERVE!