Drunken Chicken recipe:
It actually gets its name from the step of marinating
moist, cooked chicken pieces overnight in Chinese rice wine
mixed with sugar, ginger, and other flavorings.
Because this dish is served cold and improves with longer marination,
you can prepare it well in advance. Served as an appetizer or
a cold main dish.
6 boneless, skinless chicken thighs (about 2
3 tablespoons soy sauce
6 pieces thinly sliced ginger, lightly
3/4 cup chicken broth crushed
1 cup Chinese rice wine
2 1/2 teaspoons sugar
3 tablespoons brandy
dash of white pepper
Discard lumps of fat from the chicken.
Place the chicken in a 11/2-quart heatproof bowl. Add the chicken
broth, rice wine, brandy, soy sauce, ginger, sugar, and white
pepper; evenly coat the chicken with the mixture.
Prepare a wok for steaming. Steam the chicken over high heat
until the chicken is no longer pink when cut, 45 to 50 minutes.
Remove the chicken from the steaming juices; let cool slightly.
Cut the chicken into 1/2-inch-thick slices. Strain the juices
and skim the fat. Place the sliced chicken in a serving bowl.
Pour enough juices into the bowl to cover the chicken; cover
and refrigerate for 24 hours.
Serve the chicken chilled with the gelatinized juices.