In a large saucepan, bring to boil 1.5 liters of water consumed with poultry (chicken broth) with ginger, 1 dried tangerine skin and heads of green onion.
Place chicken on its back and simmer for 15 minutes.
Turn the chicken, remove from heat and let cool for 1 hour.
Cut the wings, thighs and white.
Sprinkle with 2 tbsp of salt.
In a flat top, put chicken pieces and pour 1 cup broth, 1 / 2 cup of alcohol and Sho Hing 1 / 2 cup of rice wine.
marinate in refrigerator 24 hours.
Drain and cut chicken pieces.
Serve cold.
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