Chinese Drunk Chicken Recipe Recipes Recipe For Chicken

DRUNKEN CHICKEN

Steps:

• Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
• Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you're using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
• Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 - 40 minutes or until the internal temperature near the bone reaches 165°F - 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
• Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
• After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.

CHINESE DRUNKEN CHICKEN

Steps:

• Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you'll be using in this recipe. You might be able to ask your butcher to help you with this step!
• In a small pot, add your reserved chicken bones, 2 ½ cups water, and ginger. Bring to a boil and simmer over low heat for at least 1 hour (or longer). We'll need 1 ½ cups of chicken broth for the recipe. You can also eliminate this step if you want to use store-bought chicken stock.
• Rinse off your de-boned chicken and pat thoroughly dry with a paper towel. Grab 2 pieces of aluminum foil, each about 12" long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle.
• Steam the chicken in the foil over high heat for 20 minutes, covered. Turn off the heat and let the chicken sit in the steamer for another 5 minutes with the lid tightly closed.
• Transfer the foil wrapped chicken to an ice bath, and let it sit there for 10-15 minutes, until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken's overall texture.
• Now it's time to make the brine. In a non-reactive container (I used a glass loaf pan. Anything narrow and deep, where the chicken can remain submerged, will work), add the 1 ½ cups chicken broth, 1 ½ cups shaoxing wine, sugar, salt, and goji berries. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.v
• Slice and serve cold or at room temperature. This dish is usually served as a cold appetizer. Remember to store the chicken in the brine until serving and use clean utensil whenever coming contact with the brine and chicken. Consume the chicken within 3 days.
• Note: We did this dish with equal parts wine and broth. You can change the ratio according to your own tastes, whether you like a stronger or lighter wine taste. But beware...upping the ratio of wine can make the chicken bitter, so proceed with caution.

DRUNK CHICKEN

Steps:

• Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.
• Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.
• Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).
• Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
• Place chicken in center standing up on can to cook. Cover and cook for two hours.
• Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.

DRUNKEN CHICKEN

Steps:

• Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
• Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
• Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
• Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
• Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
• Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
• Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
• Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

DRUNKEN CHICKEN NOODLES

Steps:

• Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
• Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
• Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.

DRUNKEN CHICKEN

Steps:

• Bring large pot of water to boil. Add chicken, 6 ginger slices, 4 sliced green onions, and 1 teaspoon salt. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Drain chicken; place in bowl of ice water to cool. Mix 4 cups water, 2 sliced green onions, 5 tablespoons salt, and remaining ginger slices in large bowl until salt dissolves. Drain chicken; add to saltwater brine. Let stand 30 minutes at room temperature.
• Meanwhile, mix rice wine and sugar in medium bowl. Stir to dissolve sugar. Season marinade to taste with salt. Drain chicken. Cut into 8 pieces. Transfer chicken to shallow glass baking dish. Pour marinade over. Cover and refrigerate 1 hour. Let stand 15 minutes at room temperature. Transfer chicken to plates; discard marinade. Sprinkle with remaining green onions.
• *Available at Asian markets.

SLOW DRUNK ROASTED CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
• Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
• Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

DRUNKEN CHICKEN

Steps:

• Pound chicken breasts to 1/2" thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside.
• Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once.
• Melt the butter over a medium heat in a skillet with a cover.
• Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm.
• Add the mushrooms to the pan and sautee until cooked.
• Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
• Cover and simmer for about 5 minutes.
• You might want to check and stir it once or twice during the cooking time to keep it from separating.
• Serve the sauce over the chicken.
• Sprinkle with additional nutmeg if desired.
• NOTES:.
• If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
• If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt.
• Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.

JOI GAI -- DRUNKEN CHICKEN

Steps:

• Place first seven ingredients in a large pot. Cover and bring to a boil over high heat. Lower heat to simmer, leave lid partially open, and simmer for 20 minutes. (Halfway through, at 10 minutes, turn chicken over.) Turn heat off, cover pot again and allow chicken to rest in liquid for 15 more minutes.
• Combine the wine sauce ingredients with 1/4 cup poaching liquid from the previous step. Reserve.
• Remove chicken from pot and allow to cool. Remove skin and bones and slice into 1 x 2-inch pieces. Place in a serving dish. Stir wine sauce and pour over chicken. Allow chicken to marinate for one hour, refrigerated, covered with plastic wrap. Serve cool.