It's a refreshing, aromatic appetizer, and drunken chicken is made with perfectly boiled chicken soaked in brine of rice wine and chicken broth.
As the temperature rose and I wanted something cool to make for dinner, I thought of drunken chickens.
Essentially, it is boiled chicken soaked in brine made with chicken broth and Shaoxing wine, a unique condiment widely used in dishes. It is loved for its tender texture, unique aroma and refreshing umami. Although this dish is often present at banquets, it is surprisingly easy to make at home. Totally novice friendly!
<h1 class="pgc-h-arrow-right" data-track="17" > raw material</h1>
3 chicken legs
180 ml Shaoxing rice wine
5 slices of ginger and 2 green onions
2 teaspoons salt and 1 teaspoon sugar
6 red dates, 1 tbsp goji berries (optional)
That's a very simple list, right? Here are some suggestions you might find useful:
Chicken thighs: In today's drunken chicken recipe, I choose chicken thighs to remove the bones and then roll up the meat. You can also use other chicken, such as chicken breast, leg meat or chicken wings. Adjust the cooking time accordingly.
Shaoxing wine, or Shaoxing rice wine, is the most famous variety of rice wine, made from rice. It is both an alcoholic beverage and a popular culinary condiment. Since it is the main ingredient of drunken chicken, I recommend you to use flower carving wine, which is the best of Shaoxing wine, and the aroma is more complex.
Red dates and goji berries, often paired with rice wine. I add them to today's dishes because of their color and sweetness. But they are completely optional.
<h1 class="pgc-h-arrow-right" data-track="27" > the first step: making chicken rolls</h1>
First, use a boneless knife to remove the bones of the chicken thigh. If you don't know how to do it, ask the owner who sells chicken for help.
Place the chicken flat on a cutting board with the chicken skin facing down. Randomly (without cutting) the meat into uniform thicknesses.
Roll the meat into a cylinder (as tightly as possible). I use kitchen twine/rope to fix the shape. You can also wrap the chicken in kitchen foil/aluminum foil for the same purpose.
<h1 class="pgc-h-arrow-right" data-track="33" > Step 2: Cook chicken</h1>
This step involves a special cooking process, simmering-soaking-cooling, which applies to many cold chicken dishes such as Sichuan spit chicken. It prevents overcooking and ensures a hard and tender taste.
Put the chicken rolls and bones in a small pot. Add the green onion, sliced ginger and water that just didn't get past the meat.
Bring the water to a boil, then turn off the low heat and simmer slowly. Cover and cook for 10 minutes. Then remove the pot from the stove. Let the chicken sit in the broth for another 10 minutes (cover). During this period of soaking, the residual heat of the broth cooks the meat.
While waiting, prepare a large bowl of cold water. If anything, add ice cubes. When the time comes, put the chicken rolls directly into the ice water. Cool down for 10 minutes.
Tip: The chicken thighs I use weigh 225 grams each. If you use a larger one, you may need to increase the soaking time a little. If you are not sure, you can insert a string to check if it is done well. If there is not much resistance, and the juice that flows out is clear, then the chicken rolls are completely cooked.
<h1 class="pgc-h-arrow-right" data-track="41" > Step 3: Prepare the brine</h1>
Mix the brine in a container (glass or ceramic). Ideally, it should be just enough to hold the chicken rolls. That way you don't need much salt water to completely cover the meat.
Pour 250 ml of chicken broth into the container with a fine sieve. Add the cooked dates, 2 teaspoons salt, 1 teaspoon sugar, 1 tablespoon goji berries and 180 ml of Shaoxing rice wine. Stir to help dissolve salt and sugar.
Tip: If you want to reduce the alcohol flavor of this dish, you can change the proportion of the broth (a little more broth, a little less wine) or boil the brine mixture for 2 minutes.
<h1 class="pgc-h-arrow-right" data-track="46" > Step 4: Soak the chicken</h1>
Once the brine has cooled to room temperature, add the cooled chicken rolls (if kitchen foil is used). The liquid should be enough for the meat to be completely immersed. If not, add a little more chicken soup.
Cover the container with a lid and store in the refrigerator for at least 12 h. You should be able to refrigerate it for up to 3 days.
<h1 class="pgc-h-arrow-right" data-track="50" > serve</h1>
Remove the chicken rolls from the container. Remove the ropes and cut each into 1.5 cm thick discs. Put them in a bowl. Add some salt water and garnish with dates and goji berries.
Drunken chicken is usually served cold, along with other delicious dishes and a bowl of steamed rice.