Ingredients:
Chicken – 2 kgs
Wine – 2 1/2 cups
Chicken Stock – 1 1/2 cups, thick
Salt as per taste

Method:
1. Pressure cook the chicken till tender.
2. Cool.
3. Cut the chicken into 8 pieces.
4. Coat each piece with salt.
5. Lightly oil a dish.
6. Place the chicken in it and cover the dish.
7. Place it in a fridge for 5 hours.
8. Remove and cut into bite-sized pieces.
9. Mix the stock with wine.
10. Heat thoroughly but do not allow it to boil.
11. Pour over the chicken and return to the fridge for 2 days.
12. Serve with pickled cucumber or radish.

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