Drunken Chicken Recipe With Wine Recipe For Banana

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DRUNKEN CHICKEN



Drunken Chicken image

Drunken chicken is a Shanghainese cold dish where chicken is steeped in rice wine, hence 'drunken chicken.' This drunken chicken recipe is by Nook & Pantry.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 1h

Number Of Ingredients 9

3 lbs. (1.3 kg) chicken, dark meat preferably
2 tablespoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
0.5 oz. (14 g) ginger, thinly sliced
4-6 green onion, white parts only, sliced lengthwise
1 1/2 cup Shaoxing rice wine
2 teaspoon white sugar
Ice cubes and water

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.

Nutrition Facts : Calories 487 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 people, Sodium 3606 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

CHINESE DRUNKEN CHICKEN



Chinese Drunken Chicken image

A traditional Chinese cold appetizer, this Chinese Drunken chicken recipe made with Shaoxing wine. It has amazing flavor and texture, and is simple to make.

Provided by Judy

Categories     Chicken

Time P1DT1h25m

Number Of Ingredients 9

2 chicken leg quarters
2 ½ cups water
2 large slices ginger
1/2 teaspoon salt
1 ½ cups of your homemade Chicken broth ((at room temperature))
1 1/2 cups shaoxing huadiao wine ((绍兴花雕酒))
1 1/2 teaspoons sugar
2 1/2 teaspoons sea salt
1 tablespoon dried goji berries/wolfberries

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.

Nutrition Facts : Calories 218 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 71 mg, Sugar 2 g, ServingSize 1 serving

WINE BRAISED CHICKEN (DRUNKEN CHICKEN)



Wine Braised Chicken (Drunken Chicken) image

Wine Braised Chicken is the most mouthwatering, savory dinner you'll ever try! Slow simmered in red wine, this fall-apart-tender chicken is an easy dinner recipe the whole family will love.

Provided by Jessy Freimann

Categories     Main Course

Time 1h17m

Number Of Ingredients 10

2-3 Tablespoons olive oil, (divided)
3 large chicken breasts (fillet into 6 thin cuts of chicken breast)
Kosher salt (to taste)
Ground black pepper (to taste)
1 medium onion (sliced into thin rings)
2-3 cloves fresh garlic, (smashed)
1 cup red wine
1 14.5 ounce can chicken broth ((you can also use beef broth if that's what you have on hand))
2 Tablespoons tomato paste
Water ((optional))

Steps:

  • In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
  • Pat chicken pieces dry with paper towel and season well with salt and pepper on both sides.
  • In batches, sear each chicken piece until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
  • Once all the chicken is browned and out of the pan, add the remaining Tablespoon of oil (only if needed) and then add sliced onion and smashed garlic.
  • Season them with salt and pepper to taste and saute them stirring constantly for a minute or two.
  • Next, add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
  • After the wine has simmered for a minute or two, add broth and tomato paste. Stir well to combine and add the chicken pieces back into the pan. Bring it to a boil.
  • Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.

DRUNK CHICKEN



Drunk Chicken image

Cooking a chicken on a beer can.

Provided by Max

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h15m

Yield 4

Number Of Ingredients 6

1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
5 tablespoons poultry seasoning
4 dashes liquid smoke flavoring
4 bay leaves
1 long metal skewer

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.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 6.3 g, Cholesterol 140.4 mg, Fat 23.1 g, Fiber 0.6 g, Protein 44.4 g, SaturatedFat 6.3 g, Sodium 135.6 mg, Sugar 0.1 g

DRUNKEN CHICKEN



Drunken Chicken image

An easy to prepare poultry dish that is fancy enough for company and easy enough for family! You can substitute any poultry (turkey, duck, grouse, etc) for the chicken and it will be equally tasty! Enjoy!

Provided by Wrennie

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
6 slices cheddar cheese or 6 slices American cheese
1 (6 ounce) box chicken stuffing mix
2 cups white wine

Steps:

  • Spray 9x13 baking dish (a cake pan is fine) with non-stick cooking spray.
  • Spread Cream of Mushroom soup on bottom of pan.
  • Place chicken breasts in single layer on top of soup.
  • Place a slice of cheese on each breast.
  • Next, place a scoop of Cream of Chicken soup on top of the cheese.
  • Mix Stove Top and wine in a bowl until stuffing is moistened.
  • Using your hand, gently press a scoop of the moistened stuffing onto each of the chicken breast.
  • Cover the pan with foil.
  • Bake at 350 degrees for 60 minutes.
  • Remove foil and bake another 15 minutes or until stuffing gets crisp on top.
  • Use a spatula to remove breasts from the baking dish onto plates.
  • Enjoy!

Nutrition Facts : Calories 497.9, Fat 16.2, SaturatedFat 7.1, Cholesterol 98.2, Sodium 1143.3, Carbohydrate 32.2, Fiber 4, Sugar 3.5, Protein 39.7

DRUNKEN CHICKEN ...HEAVY ON THE SAUCE!



Drunken Chicken ...heavy on the sauce! image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 pieces bone-in, skin on dark meat chicken (2 thighs and 2 drummers)
1 bone-in, skin-on chicken breast, cut into quarters
Salt and freshly ground black pepper
2 tablespoons EVOO
1 cup loosely packed mixed fresh herbs (parsley, sage, rosemary and thyme), chopped
4 cloves garlic, thinly sliced
2 ribs celery with leafy tops, chopped
1 bay leaf
1 carrot, peeled and chopped
1 onion, peeled and chopped
2 tablespoons tomato paste
3 cups dry red wine
A handful of raisins
1/4 cup toasted pine nuts or sliced almonds
Ciabatta bread, to serve

Steps:

  • Liberally sprinkle the chicken with salt and pepper.
  • Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
  • To serve, top with the remaining herbs and pine nuts and serve with warm bread.

DRUNKEN CHICKEN



Drunken Chicken image

Categories     Chicken     Summer     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 7

1 3 1/2-pound whole chicken
1 5-inch-long piece fresh ginger, sliced
7 green onions, thinly sliced
1 teaspoon plus 5 tablespoons salt
4 cups water
1 750-ml bottle of Chinese rice wine* or dry Sherry
3/4 cup sugar

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.

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

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



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.

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