白切鸡 (Simplified Chinese as used on the mainland) or 白切雞 (Traditional Chinese as used in Hong Kong); Mandarin: bái qiē jī or white cut chicken is always poached. It does not have crunchy skin, nor is it intended to have. Also, it is not usually made with Shaoxing wine, but with 白酒 (bái jiǔ) - Chinese white spirit.
I've eaten it a million times; it is served at every banquet, wedding celebration feast, or at family dinners during festivals. However, despite @heidih's comment, I have never cooked it myself.
I have just gone through my collection of Chinese language cookbooks. Not one has a recipe; it is not often cooked in domestic kitchens. Even at those family dinners, it is bought in pre-cooked.
There are, of course, recipes in Chinese on the interwebs.
