Clean and dry chicken. Rub the chicken
with salt, both inside and outside. Let stand about 4-5 hours.
Put chicken in a bowl, steam it over high
heat about 25 minutes.
Remove chicken in a bowl, let cool, then
cut in 4 or 6 large pieces, lay in a deep bowl.
Pour the chicken broth from the steamed
bowl through a strainer into a deep bowl. Add cold chicken stock and
wine, mix by shaking the bowl, cover and keep in refrigerator about one
day. Turn the chicken once after 6 hours.
Remove 1 or 2 pieces of the chicken at a
time, cut into 1 inch and 2 inches long.
Lay on a serving plate and sprinkle with
wine brine.
