1 live tender chicken about 1,000 grams (2.2 lb)
100 grams (0.22 lb) distillers' grain
45 grams (7 1/2 tsp) salt
30 grams (1 oz) sectioned scallions
18 grams (3/5 oz) sliced ginger
24 grams (4/5 oz) Chinese prickly ash
2,000 grams (4 cups) water
1. Slaughter the chicken, dress it and remove the inside. Wash it clean. Put the water in a pot and then put in the chicken, 10 g (1/3 oz) of scallions, 6 g (1/5 oz)of ginger and 15 g (2 1/2 tsp) of salt, and bring to a boil. Turn to a low fire to simmer for 40 minutes and take out. Add the Chinese prickly ash, and the remaining salt, scallions and ginger into the liquid while it is still warm. When it cools off, add the distillers' grain and let the chicken soak for 20 minutes.
2. Cut the chicken into four parts and place in a basin. Let the distiller's grain alcohol go through a filter to get rid of any residue. Put the liquid from this process into the basin with the chicken and place in the refrigerator. Take out 2 hours later. Cut into small chunks and put on a plate. Pour on the original liquid from the pot and it is ready to serve.
Features: Pure white in color.
Taste: With a rich flavor of the distillers' grain. Salty and delicious.