Drunk Chicken

4 chicken legs (thighs and drumsticks separated)

piece of ginger (~1 inch) - I forgot to add this

salt

2 cups shaoxing wine

2 cups chicken water

Place chicken in pot and just cover with cold water.  Bring to a simmer and then switch heat to low.  Cook at a low simmer for 10 minutes and then turn off heat and let the water and chicken come to near room temperature.

Take chicken out and measure out 2 cups of the water you just cooked chicken in.  Combine with the wine and pour back into same pot.  Cut the chicken into pieces with cleaver.  Or if you don't have cleaver like me, just slash the chicken pieces with knife so marinade can go in.  Sprinkle some salt on each piece before placing into marinade.  Refrigerate for at least 24 hours and up to 5 days.