Hakka Steam Chicken

This again is my mother's recipes and it is a very simple and traditional dish.

Ingredients: -
Chicken 1 whole chicken or in this case I use 3 chicken legs
Salt
Chinese Cooking Wine

Methods: -
Clean chicken and rub a generous amount of salt on to the chicken (inside of the chicken as well if you are using the whole chicken). Followed by rubbing Chinese cooking wine and let it marinate in the fridge for at least 2 hours.
With a steamer, bring the water to boil. Place the chicken in a deep plate, lower the heat and place the plate of chicken in the steamer.
Gently steam the chicken in low heat for 35 minutes. Remove the plate of chicken. There should be chicken stock in the plate, separate it and let the chicken cool.
Do not over cook the chicken, as it will continue to cook while it is cooling.
Cover the chicken when cooling to prevent the meat from drying, this dish can be served cold. Just reheat the chicken stock and shower it onto the chicken before serving.

Note:- The chicken stock can be use for cooking chicken rice.