Dry-brine bone-in, skin-in chicken pieces (here, thighs) in salt (about ¾ tsp salt per piece) and refrigerate overnight. Place pieces, skin side up, in a baking dish. Place baking dish in a Chinese steamer, then heat steamer pot. Let steam until chicken juice runs clear (about 30 mins). Serve with a sauce made of soy, rice wine vinegar, Chinese fermented soy beans, and a dash each sugar and crushed red pepper. This recipe is from my friend Amy. (Mar. 2013)
Cooking Adventures 