Linda is really an expert in making various homemade cuisines. This summer signature dish impresses all her guests and I appreciate so much for teaching me.
1農家雞不肥不大，是做醉雞的最佳選擇： This is the best choice for making drunken chicken as its skin contains less fat.
2把雞洗淨，瀝乾水分，裏外塗抹幼鹽，再把薑絲和蔥塞進裡面，醃製過夜； Clean the chicken thoroughly, apply fine salt and massage, insert some ginger and scallions, marinate overnight.
3第二天，燒開一鍋滾水，放粗鹽、八角和月季葉； On the 2nd day, heat up a pot of water with some coarse salt, anise and bay leaves.
4開大火，拿著雞頭放下去、拉上來，重複4次，回鍋水滾起再以小火煮20分鐘； When it brings to boil, hold the chicken head, put it down and up for 4 times, then simmer for 20 mins.
5把雞撈起，置於事先準備好的冰水裡面浸泡半小時； Put the chicken into a big pan with ice water, soak for half an hour.
6煮溶冰糖，離火加枸杞和昭興花雕酒，待涼備用； Melt the rock sugar with water in a sauce pan, turn off the heat and add some goji berries with Chinese cooking wine.
7取出雞斬件（別完全切斷，因為之後翻過來擺會顯得整齊些），帶皮部分朝下，浸泡在料酒盤裏3小時以上； Cut the chicken into pieces with skin side soaked in the wine, set aside for at least 3 hours.
8雞件翻過來排列整齊，立馬升級！ Rearrange all pieces in a neat way so it looks fabulous upon presentation.
9等待下一餐品嚐，酒香定更濃郁！ Set aside in the fridge for later taste.