There are many ways to make drunk chicken. You can use the whole chicken or you can just use chicken legs. I personally liked the tenderness of the chicken legs, so I chose to make it with chicken legs. However, the key steps in making drunk chicken are to cook the chicken first in three methods: steaming, boiling, and dipping. and then marinate. There are also many differences in the materials and practices of pickled sauces. But the basic thing is that the ratio of wine to stock is about 1:1. However, the amount of alcohol can depend on personal preferences, and the amount of wine can be adjusted at will. The choice of wine can be Shaoxing wine, Huadiao wine, Honglu wine, and rice wine. You can also add wolfberry, astragalus, ginseng, etc. to the pickled sauce according to your preference.
Treat guests to dinner and prepare them in advance, which is a good cold dish with wine.
Shaoxing Drunken Chicken
By VenaWehner
Recipe Recommendations
- chicken legs 10 rats
- broth appropriate amount
- ice appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and sweet
- pickled
- a day
- ordinary
Steps for Shaoxing Drunken Chicken
1
Wash the chicken legs and remove the bones. Be careful not to break the skin. A detailed explanation of bone removal of chicken legs is introduced in another article. Turn the boneless chicken leg meat outward, with the skin inside, mix well with 4 tablespoons Shaoxing wine and 3 teaspoons salt and marinate for 20-30 minutes.
2
The marinated chicken leg meat is turned over again, leaving the skin outside. Place the chicken leg steak on foil paper and roll it up so that the chicken can be shaped when it is cooked.
3
The chicken was tied with cotton thread so that the gravy inside could be well preserved inside.
4
Boil a pot of water. The water must be enough to cover the chicken rolls. Add the chicken rolls after the water is boiled. Keep the temperature of the water until the boiling water does not boil. Turn on low heat and slowly soak and cook for about 20 minutes. Then turn off the heat and simmer for another 5 minutes to make the meat more tender.
5
Prepare a basin of ice water and put the stewed chicken rolls into the ice water. This is to let the internal moisture dissipate with the water vapor and make the meat more tender. Keep adding ice cubes halfway through. until completely cooled.
6
Prepare the pickled sauce while waiting for the chicken roll to cool. The most basic ingredients of the sauce are stock and wine. I use a 14.5-ounce jar of chickenbroth I bought, and I can also make it myself. The ratio of stock to wine is about 1:1. Pour a can of stock into the prepared pot, and then add 1 teaspoon of salt and 1/2 teaspoon of sugar. At this time, you can also add wolfberry, astragalus, ginseng, angelica, etc. if you like, boil and let cool. The same volume of Shaoxing wine was filled in a jar containing the broth, and the broth and wine were poured together for later use. Wait until the chicken roll cools, loosen it. Be careful when loosening the knot and don't break the chicken skin. Then add it to the sauce described above, which must cover the chicken.
7
Cover and place in the refrigerator for a day. Slice and set on a plate, sprinkle with some sauce, and start eating sesame oil and chopped green onion!!!Shaoxing Drunken Chicken Make Tips
1. If deboning seems like too much trouble, cooking it with the bone in works fine too; it actually tastes smoother and more refreshing. However, deboning makes it easier to slice and more convenient to eat.
2. I use the poaching method, but you can also steam or boil it; the cooking time is roughly 20 minutes in all cases.
3. After the chicken is cooked by steaming, boiling, or poaching, you must put it into ice water. Soaking in ice water causes the skin to contract and the meat to firm up, resulting in a more elastic and tender texture.
4. The sauce must completely submerge the chicken. If you want to be particular about the container for marinating, you can choose an earthenware pot.
5. For the alcohol, you can use Shaoxing wine, Huadiao wine, Honglu wine, or yellow wine.
6. Although the standard ratio of stock to Shaoxing wine for this dish is generally 1:1, you can adjust the amount of wine in the sauce according to your own preference. Adding too much Shaoxing wine can make it taste slightly bitter; Lucy suggests a ratio of 3:2, which gives a hint of wine flavor without being too overpowering.
7. You can also add goji berries, astragalus, ginseng, angelica, etc., to the sauce according to your taste, and the sauce can be reused. If you are not using it immediately, you can put it in a sealed bag and freeze it. Just thaw it before the next use.