Drunken Chicken

**Warning: This takes overnight cooling in the fridge!

Ingredients:

1 whole chicken
18 pcs (= 1 tsp) Chinese black peppercorn ("fa tsiu")
2 slices ginger
2 pieces scallion
enough water to cover chicken
3/4 cup + 1/2 TBS Chinese cooking wine (= clear and brown in color)
1 TBS salt
1 tsp fish sauce

***
for chili sauce:

4-5 small red chili peppers
4-5 pcs. garlic
2 tsp lemon or lime juice
1 tsp salt

1. Put water, peppercorns, ginger and spring onions in a large pot. Bring to a boil.
2. Put chicken in the pot, breast down. Cook for about 8 minutes on medium high heat.
3. Turn chicken around so that the breast is up. Cook for about 7 minutes.
4. Poke thigh with chopstick. If blood comes out, cook for another 2-3 minutes. Chicken is done when clear liquid comes out of the hole.
5. Remove chicken. Cut into 4 pieces.
6. Wait till broth is cooled down. Then, mix 3/4 of it with 3/4 cup cooking wine and 1 TBS salt, so that the taste is just saltier than a normal soup.
7. Put chicken SKIN DOWN with broth and wine mixture in a container and refridgerate overnight. Make sure all the flesh is covered. Chicken will keep for a number of days.
8. When ready to serve, chop whatever you will eat, place in serving dish and sprinkle the following mixture on top:

1 tsp fish sauce
2 tsp broth
1/2 TBS fresh cooking wine

9. Blend all the ingredients for the fresh chili sauce and use as dipping sauce for the chicken.