Skip to main content

Shaoxing Drunken Chicken




 

Life can be a little chaotic at times. Everyone experiences it, and when it does, simple, already prepared meals are helpful. Having some pre-made meals is a lifesaver.

Shaoxing Drunken Chicken is a chilly dish that I used to make for the Chinese New Year and would want to share it with you today. With this cold meal, your schedule won't be too hectic. Of course, eating this dish is not limited to festivals. It might be prepared in advance, making your nights easier.

The traditional method calls for using a whole chicken, cooking it until the meat is separated from the bone, chopping it up into bite-sized pieces, and then marinating it in Shaoxing wine for two days so that the wine is fragrant and the chicken tastes fresh and energizing.

The current method is slightly different from the original. Instead of using a full chicken, I'm using boneless chicken thighs. The drunken chicken would taste spicy and choking if it is marinated in rice wine or sorghum wine, making it unsuitable for children. Online recipe searches will reveal that some of the recipes call for chicken wings. Nonetheless, avoid chicken breast.

Chicken that has been served after being soaked and chilled is known as drunken chicken. However, those who are used to eating chicken as a hot dish might not like such "cold chicken." The chicken's meat becomes firm and revived to eat after soaking and cooling.

Some methods like using bone-in chicken thighs. Personally, I prefer boneless thighs, which are juicy, tender, and delicious.

 

INGREDIENTS

3 chicken thighs, deboned.

¼ salt and 1 tsp Shaoxing wine for each thigh, to remove the fishy smell

 

SAUCE

2 cups chicken stock,

½ cup or 1 cup of Shaoxing wine, depending on personal preference

2 tbsp of goji berries

1 tsp salt

½ tsp sugar






METHODS

1. Prepare the chicken by sprinkling with a little salt and laying it on a sheet of aluminium foil. Add 1 teaspoon of wine and wrap the chicken into foil packets so that the juice from the chicken will remain inside after cooking.

2. Heat just enough water in a pot to cover the chicken rolls. Make certain there is sufficient to cover the chicken rolls. Do not allow the water to boil rapidly. Cook on low heat for about 20 minutes, then turn off the heat and let the meat sit in the chicken soup stock for about 5 minutes. Remove them and submerge them in freezing water. This primarily allows the chicken rolls to cool down so that the water will not evaporate with the steam which will keep the meat tender and fresh.

3. To make the sauce, combine the wine with up to 2 cups of chicken stock from step 2. Even though the ratio is 1:1, I am using 1 cup of Shaoxing wine (or more, depending on your taste). Next come the goji berries, salt, and sugar. The soup should be brought to a boil. Allow it to be cooled totally.

4. Get an airtight container ready, put the cooled chicken inside, and add the cool sauce. For the drunken chicken flavour, the food should be covered and kept in storage for one to two days.

5. Remove the chicken from the container, slice and placed it on a plate, and top with the sauce. ENJOY!!

Labels:

Comments

Post a Comment

Popular posts from this blog

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...
Post a Comment
Read more

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...
Post a Comment
Read more

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms （虫草花香菇蒸鸡）

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...
Post a Comment
Read more