Chinese Drunken Chicken is a traditional famous dish in the Jiangsu and Zhejiang regions, belonging to the Zhejiang cuisine. It is a culinary masterpiece that combines chicken meat with alcohol. The aroma of the wine is rich, infusing the tender chicken meat, leaving both people and chicken intoxicated. The process of making Drunken Chicken is extremely meticulous, requiring the selection of fresh chicken and the right amount of seasonings, with the most important ingredient being alcohol. Generally, commonly used types of alcohol include yellow rice wine, cooking wine, or Shaoxing Huadiao wine. These alcoholic beverages blend into the chicken meat and, through unique marinating and cooking techniques, give Drunken Chicken its distinctive texture and flavor.
Ingredients
- Marinade:
Instructions
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In a large bowl, combine the 1/3 cup of Huadiao wine, 1/2 teaspoon of salt and dried lycium chinense. Place the chicken in the bowl, making sure it is fully submerged in the marinade. Allow it to marinate for 20 minutes.
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Take the chicken legs out of the marinade. Pat the chicken legs completely dry with a paper towel. Use 2 sheets of aluminum foil, put each chicken piece on a sheet, and tightly wrap it into a cylindrical shape, twisting both ends.
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Steam the chicken over high heat for about 20 minutes or until the chicken is cooked through. Once the chicken is cooked, carefully remove it from the cooking steamer. Submerge it into a large bowl filled with ice-cold water.
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After the chicken leg has cooled down, remove the wrapping. Place the chicken rolls into a large bowl. Add 1 cup of chicken broth, 2 cups of Huadiao wine and dried lycium chinense. Ensure that the Huadiao wine mixture covers the chicken legs.
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Refrigerate it for at least 12 hours. Slice the chicken roll. Arrange the chicken slices on a serving platter. Garnish with chopped green onions.
