Drunken chicken is a traditional Han famous dish in Jiangsu and Zhejiang regions, which belongs to Zhejiang cuisine. The wine is fragrant, salty and suitable, appetizing and healthy. Now I'll share this dish down to a family-style approach
Ingredients: 1 hen
Accessories: ginger, green onion, rice wine, star anise, cinnamon, rock sugar yu, drunken brine 1 bottle
method:
1. Slice the ginger, knot the green onion, clean and wash the chicken and put it in the pot
2. Add ginger slices, appropriate amount of rice wine and rock sugar to the chicken, stir well and marinate for 1 hour
3. Boil the pot with water that has not yet passed the chicken body, and boil into the ginger slices, cinnamon, star anise and green onion knots
4. Boil the chicken broth in boiling water for three seconds, repeat three times before putting it in the pot and pouring in the rice wine
5. Bring to a boil and reduce heat to cook for 30 minutes, after the chicken is cooked, take out and soak in cold water for 20 minutes to cool
6. After passing the cold water, cut the chicken into evenly sized chicken nuggets, put them on a plate or casserole, and sprinkle with an appropriate amount of rice wine
7. Pour in the drunken brine just before the chicken, seal with plastic wrap and put in the refrigerator for more than 4 hours
Precautions: No drunken brine can be mixed with bad marinade, flower carving wine, and white wine into drunken chicken marinade.