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

Labels:

Comments

Post a Comment

Popular posts from this blog

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

Easy Apple Tart With Almond Cream

This apple tarts made with frangipane or almond cream, and apples. It’s delicate, beautiful, and most importantly, delicious. The combination of apples, almonds, and cinnamon creates a warm and delightful dessert. Excellent while still warm from the oven, at room temperature, or even cold. The tart itself is buttery and crunchy. It is simple to make, and you don’t need a food processor or hand mixer. The key is that the butter is COLD. I cut it into small cubes and keep it in a freezer for 10 minutes which is much simpler to incorporate into the flour mixture. The almond cream or Frangipane is simple to prepare, and you can make it a day ahead with only a few ingredients. Spread the almond cream over the prebaked pie crust which adds a wonderful flavor, but it also acts as a shield to prevent the apple juices from penetrating into the crust. I am using a 24cm round and removable pie try or tart pan for making this apple tart. It is one of the staple pieces of equipment in my kitc...
Post a Comment
Read more

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...
Post a Comment
Read more