Drunken Chicken

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Drunken Chicken

 


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.

Ingredients :

6 boneless, skinless chicken thighs (about 2 1/4 pound)
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

Method :

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.

 

 
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