Drunken Chicken Recipe
Drunken Chicken Recipe
As a child, I always imagined that this dish of drunken chicken was prepared by feeding the chicken a bottle of rice wine before it was cooked. I thought that it would make the meat taste of alcohol. How wrong I was! I love the taste of drunken chicken even though I am not a big fan of food that tastes of alcohol. Classic drunken chicken uses Shaoxing rice wine which has a strong but special flavour.
Ingredients :
- 2 chicken legs, including drumsticks and thighs, deboned
- 1 tsp salt
Marinade
- 250 ml (8 fl oz / 1 cup) chicken stock
- 250 ml (8 fl oz / 1 cup) water
- 2 spring onions, cut into 3-cm (11/4-in) lengths
- 2 thin slices ginger
- 1 Tbsp Chinese wolfberries
- 1 thin slice Chinese angelica root
- 2 thin slices licorice root
- 1 tsp sugar
- 200 ml (7 fl oz) Shaoxing wine
Method :
- This dish must be prepared a day in advance.
- Rub the chicken legs with the salt and set aside for 20 minutes.
- Wrap the chicken tightly with several layers of plastic wrap, then twist the ends to seal. Set aside.
- Prepare the marinade. Place the chicken stock, water, spring onions, ginger, wolfberries, angelica root, liquorice root and sugar in a small saucepan. Bring to a boil, then simmer over low heat for 20 minutes. Set aside to cool.
- When the marinade is cool, stir in the Shaoxing wine.
- Steam the wrapped chicken for about 20 minutes until the chicken changes colour and is cooked.
- Remove the plastic wrap and place the chicken into the marinade. Cover and leave to soak for at least 12 hours in the refrigerator. Slice and serve chilled.
Serves 3
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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan
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See also Taiwanese Recipe “Stir-Fried Beef with Taiwanese-Style Kimchi Recipe”