Drunken Chicken Ii Recipe Fo

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DRUNKEN CHICKEN



Drunken Chicken image

This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
One 3 1/2- to 4-pound whole chicken, trimmed of excess fat
1-inch piece ginger, peeled and sliced into 5 coins
1 whole scallion, cut in half
1 cup Shaoxing rice wine
2 teaspoons granulated sugar
1 tablespoon goji berries, optional
Thinly sliced scallions soaked in ice water, for garnish, optional

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



Drunken Chicken image

This succulent and juicy drunken chicken is boiled, then scented with Shaoxing wine and served with a classic ginger and scallion sauce.

Provided by Grace Young

Yield Serves 4 to 6 as part of a multi-course meal

Number Of Ingredients 7

One 4-lb. broiler-fryer chicken
4¼ tsp. salt
8 quarts ice water
1 cup Shaoxing rice cooking wine
¼ cup finely shredded green scallions
¼ cup finely shredded ginger
3 Tbsp. vegetable oil

Steps:

  • Remove any fat pockets from the chicken. Rub chicken with about 2 tsp. salt. Rinse the chicken under cold water and drain on a rack.
  • In a 6-quart pot, or a pot large enough to fit the chicken, bring 3 quarts cold water to a boil over high heat, covered. Carefully add chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Cover and return to a boil over high heat. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. Slowly pour 4 quarts ice water over the chicken, until chicken is warm to the touch.
  • Return the chicken cooking liquid to a rolling boil over high heat. Again, carefully add the partially cooked chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Return to a boil over high heat, uncovered. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. (The chicken should register 170 degrees when tested with a meat thermometer at the meatiest part of the thigh. If not, return to the pot and simmer several more minutes.) Slowly pour the remaining 4 quarts of ice water over the chicken in the colander, until chicken is warm to the touch. Save the chicken broth and reserve for soups.
  • Place the chicken on a rack and air-dry 30 minutes in a cool and breezy room. Sprinkle the entire surface of the chicken with 3⁄4 tsp. salt. With a meat cleaver, chop the chicken through the bone into bite-size pieces, reserving any chicken juices (or disjoint into serving pieces). Place the chicken in a casserole dish and pour rice wine over the chicken. Cover and marinate 1 to 2 hours at room temperature, occasionally basting chicken with rice wine. Pour reserved juices back into the casserole.
  • Meanwhile, place scallions, ginger, and remaining 1½ tsp. salt in a small heatproof dish. In a small skillet, heat oil over high heat until hot but not smoking. Carefully pour hot oil over scallions and ginger. The oil will make a crackling sound as it hits the scallions and ginger. Serve chicken with scallion-ginger sauce at room temperature.

DRUNKEN CHICKEN II



Drunken Chicken II image

Number Of Ingredients 7

1 spring chicken
1 tablespoon sherry
2 slices fresh ginger root
1 stalk scallion
4 teaspoons salt
3/4 cup Stock, Chicken or favorite stock
3/4 cup sherry

Steps:

  • 1. Wipe chicken with a damp cloth. Rub sherry into chicken cavity. Slice ginger root, cut scallion stalk in two then place inside cavity. 2. Put bird in a heatproof bowl and steam 1 hour (see HOW-TO, _Steaming). 3. Drain chicken, reserving liquid for stock. Let cool then quarter bird and sprinkle with salt. Place in a covered dish let stand overnight at room temperature. 4. Combine stock and remaining sherry and pour over chicken. Refrigerate, covered, overnight. Then with a cleaver, chop in 1 1/2- to 2-inch sections and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

DRUNK CHICKEN



Drunk Chicken image

The most delicious baked chicken with a creamy sauce that goes great with rice. This is the first recipe that I ever learned how to make and is still my favorite meal. . The type of wine used really does not matter. I've tried whites, red, cabernets, etc (a five dollar bottle of wine goes a long way with this recipe). They all work the same, but obviously different color wines mean different color sauces. Preparation time for the rice will depend on whether you use minute rice or the rice that takes about half an hour to cook. Doubling the recipe (using two cans of each soup and wine) can be easily used for up to 5 lbs of chicken. I especially loved this dish while I was in college as it was easy to make, inexpensive, filling, and would make for about 5 or more meals.

Provided by Chef Dan275

Categories     One Dish Meal

Time 2h10m

Yield 3 serving(s)

Number Of Ingredients 6

2 lbs chicken breasts (thawed or frozen)
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of celery soup
1 (8 ounce) can cream of mushroom soup
8 ounces wine (your choice)
3/4 cup rice (white or brown)

Steps:

  • Preheat the oven to 350 degrees Farenheit.
  • In a large bowl, combine the Cream of Chicken, Celerey, and Mushroom soups with one can's worth of wine.
  • Place the chicken breasts in a baking dish and pour sauce mixture overtop so that it covers the chicken.
  • When the oven is heated, place the dish in the oven, bake for two hours.
  • While baking the chicken, cook 3/4 cup of rice.
  • Serve chicken over rice, pour spoonfuls of additional sauce overtop or mix with rice separately.

Nutrition Facts : Calories 945.6, Fat 40.5, SaturatedFat 11.3, Cholesterol 208.1, Sodium 1646.7, Carbohydrate 56.5, Fiber 1.1, Sugar 3.1, Protein 70.4

DRUNKEN CHICKEN II



Drunken Chicken II image

Make and share this Drunken Chicken II recipe from Food.com.

Provided by troyh

Categories     Chicken Breast

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 7

2 cups water
1 chicken breast
2 slices ginger, 1/8 inch thick
1 scallion
1 tablespoon salt
1/2 cup sherry wine
cilantro (for garnish)

Steps:

  • Bring water to boil, then add chicken breast, ginger, scallion and salt. Boil 15 minutes.
  • Remove to bowl.
  • Debone chicken while warm.
  • Remove ginger and scallion and discard.
  • Place chicken and its stock in container.
  • Add sherry.
  • Cover and refrigerate 1-5 days.
  • When ready to serve, cut chicken into 1-inch pieces.
  • Arrange on platter.
  • Pour jellied liquid over chicken and decorate with cilantro.
  • Serve cold.

Nutrition Facts : Calories 352.1, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 7090.3, Carbohydrate 4.3, Fiber 0.4, Sugar 1.3, Protein 30.6

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