Drunken Chicken 醉雞

Drunken Chicken 醉雞

Ingredients:

  • 1 chicken, about 2 1/2 - 3 lb (1.25 - 1.5 kg);
  • 3 cups (720 ml) Chinese rice wine;
  • 4 cups (960 ml) water, or enough to cover the chicken;
  • 2 tablespoons ginger juice, (1 medium piece ginger, about 4 - 6 oz, (125 - 200 g), peel, grate and squeeze for juice);
  • 1 medium piece ginger, about 2 - 4 oz, (60 - 100 g), peel and crack;
  • 2 scallions, peel and split;
  • Sea salt, about 1 tablespoon.

Recipe:

Serving for 4 as an appetizer

  1. Clean chicken and pad dry;
  2. Add 1/2 tablespoon sea salt and ginger juice, at least 1 hour before cooking, better overnight;
  3. Submerge the chicken in a deep pot of water over medium high heat;
  4. Add ginger, scallion and 1/2 tablespoon sea salt;
  5. Turn to medium heat and cook for 25 minutes when water comes back to a boil;
  6. Test with a knife/chop stick, make sure meat off the bone;
  7. Let chicken cool in the borth for at an hour;
  8. Transfer to a big bowl;
  9. Add Chinese rice wine and chicken borth until the whole chicken is submerged;
  10. Cover and refrigerate overnight;
  11. After sitting in Chinese rice wine for 24 hours, take the chicken out and cut into pieces;
  12. Serve cold.

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