Here's one of the recipes ...I was able to link to the recipes and get this...is this what you were referring to ??
Drunken Chicken "Joi Gai"
From KCTS Cooks
1 3 1/2-pound chicken
1/4 cup plus 2 teaspoons salt
1 tablespoon sugar
3 scallions, trimmed and cut in half
3 1/4-inch-thick slices fresh ginger
For the wine sauce:
3 tablespoons Shao-Hsing wine or dry sherry
3 tablespoons steamed chicken liquid
3/4 teaspoon salt
1 teaspoon sugar
pinch freshly ground white pepper
1. Clean the chicken and remove the fat and membranes. Wash under cold running water, rinse and drain. Sprinkle with the 1/4 cup salt, rub the outside well, rinse, drain and dry well with paper towels.
2. Place the chicken in a steamproof dish, and sprinkle with the remaining 2 teaspoons salt and the sugar inside the cavity and out. Place 1 scallion and 1 slice of ginger in the cavity, the others along its sides. Bring 2 quarts of water to a boil in a wok. Place the dish containing the chicken on a rack over the boiling water, cover and steam for 45 minutes to 1 hour. Have boiling water on hand to replenish any water that evaporates.
3. Turn off the heat; remove the chicken from the steamer, and reserve. In a small bowl, combine the sauce ingredients.
4. When the chicken is cool to the touch, cut into bite-size pieces and place in a deep serving dish. Pour the sauce over the chicken, place in the refrigerator and marinate for at least 4 hours, to become "drunk." Serve as either a small dish appetizer or a first course.
This traditional dish from Shanghai is often referred to as "wine chicken," but not in Shanghai, where those who cook it and those who eat it with pleasure call it joi gai, or "drunken chicken." The classic way of cooking this chicken is to steam it whole. I have done a version of it in which I boil it, and it is a fine dish, but what follows is "drunken chicken" as it is supposed to be cooked, accompanied by its "drunken" sauce.
Makes 6 to 8 servings.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'