Cold Drunken Chicken Appetizer

After moving to Miri, I learned quite a bit of cooking from my Hakka friends.

One dish is the Cold Drunken Chicken Appetizer.

Recipe

1 chicken about 2.2 kg.
some fresh root ginger peeled and thinly sliced.
spring onions.

Hakka wine - 1 bottle

salt

Method:
1. Rinse and dry chicken
2. Poach the chicken in a hot pot (ginger, some wine,spring onions,salt and parsley)
3. Once poached  (blood does not run out of the thighs when poked), use a sharp cleaver to cut the chicken into serving pieces.
4. Arrange the chicken well in a deep platter big enough for a whole chicken, pour Hakka wine over the chicken, add salt if still necessary, and cover the chicken with cling film.
5. Place the chicken in the fridge for at least 6 hours or over night before serving.
6. Garnish with parsley and shredded cucumber and serve.