Drunken Chicken Recipes

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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


  • 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


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


  • 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 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


  • 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


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


  • 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 Noodles image

Drunken Noodles is a Thai dish with Chinese origins, influenced by the Chinese who lived in Laos and Thailand. It is a stir-fried noodle dish traditionally uses broad flat rice noodles stir-fried with meat, shellfish, tofu, vegetables, chile, spices, fish sauce and other seasonings. The name was thought to come about because rice wine is not commonly used in Thai recipes whereas it features in this recipe therefore giving its uniqueness and nod to Chinese heritage. Whatever the real reason for the name, this is a delicious dish and truly versatile. I have used carrots, mangteout and Romano peppers to give the dish sweetness and crunch, plus thigh meat from the chicken because it has more flavour. You can adapt the recipe to your preferences but the combination of seasonings - soy, fish sauce, rice wine, oyster sauce is an absolute must! This makes an easy delicious mid-week supper.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 15

1 pound pad Thai wide flat rice noodles (dried)
3 tablespoons peanut or vegetable oil
4 cloves garlic, finely chopped
2 chiles, sliced
1 pinch dried chili flakes
1 onion, diced
1 pound chicken thighs, skin removed, sliced into 1/3- by 5-inch strips
1 tablespoon Shaosing rice wine
4 1/4 ounces mangteout (snow peas), julienne
2 Romano red peppers, julienne
1 medium carrot, julienned
2 tablespoons oyster sauce
2 tablespoons low-sodium light soy sauce
1 tablespoon fish sauce mixed with 1 teaspoon brown sugar
3 scallions, sliced on a sharp 45-degree diagonal


  • 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 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


  • 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.


Slow Drunk Roasted Chicken image

Moist, juicy chicken with roasted veggies cooked in a lager gravy...what more could a man want for dinner!

Provided by Ann Rohling

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

1 (4 to 6 pound) whole chicken
1 small orange
1 tablespoon olive oil, or as needed
salt and black pepper
5 potatoes, quartered
1 whole head garlic, cloves peeled but left whole
12 baby carrots
5 small white onions, peeled and quartered
1 tablespoon olive oil, or as needed
1 cube chicken bouillon
1 cup boiling water
1 (12 fluid ounce) bottle lager beer (such as Foster's ®)


  • 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.

Nutrition Facts : Calories 1062.6 calories, Carbohydrate 44.2 g, Cholesterol 284.1 mg, Fat 62 g, Fiber 6.2 g, Protein 75.8 g, SaturatedFat 17.1 g, Sodium 463.1 mg, Sugar 6.6 g


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


  • 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 image

Serve up something everyone will enjoy, our delicious Drunken Chicken recipe that's flavored with amber beer, garlic, jalapeño pepper and more.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 8

3/4 cup KRAFT Zesty Italian Dressing, divided
6 bone-in chicken breast halves (3 lb.)
1 medium white onion, chopped
4 medium plum tomatoes, chopped
1 jalapeño pepper, minced
2 cloves garlic, minced
1 cup lager-style beer
4-1/2 cups hot cooked long-grain white rice


  • Heat 1/4 cup of the dressing in large skillet on medium heat. Add chicken; cook until chicken is browned on both sides. Remove from skillet.
  • Add the remaining 1/2 cup dressing, the onion, tomatoes, peppers and garlic to skillet; cook until crisp-tender, stirring frequently. Stir in beer; bring to boil. Return chicken to skillet. Reduce heat to medium-low; cover. Simmer 20 to 25 min. or until chicken is cooked through.
  • Serve chicken over the rice; top with vegetable mixture.

Nutrition Facts : Calories 630, Fat 27 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 145 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 51 g


Drunken Chicken image

I picked up the McCormick Cookbook for 50 cents in a thrift shop, mainly because this recipe, chicken breasts in a rich rum flavored cream sauce, caught my eye. It was a good move. The chicken was absolutely delicious. I had it on noodles, and thought it was perfect that way. But it would go with many things. I did not include the marinating time in the total cooking time, which is 30 minutes.

Provided by Charmed

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/4 cup light rum
1/4 teaspoon nutmeg
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar, packed
3/4 teaspoon Bon Appetit seasoning mix (see note)
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
2 tablespoons butter
2 cups sliced mushrooms
1 cup sour cream


  • 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.

Nutrition Facts : Calories 361.4, Fat 19.5, SaturatedFat 11.6, Cholesterol 109, Sodium 402.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4.2, Protein 30.7


Drunken Chicken image

Provided by Anne Willan

Categories     Chicken     Poultry     Marinate     Roast     Dinner     Prune     Apricot     Almond     Brandy     White Wine     Fall     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 23

a 4- to 5-pound (about 2 kg) roasting chicken
salt and pepper
4 tablespoons (60 g/2 oz) butter
1 cup (250 ml/8 fl oz) sweet white wine
1 tablespoon flour
1 cup (250 ml/8 fl oz) chicken stock
For the marinade
2 cups (500 ml/16 fl oz) dry white wine
1/4 cup (60 g/2 oz) brandy
1 carrot, grated
1 onion, grated
2 bay leaves
2 to 3 sprigs thyme
2 to 3 sprigs marjoram or parsley
For the pilaf
2 tablespoons butter
1 onion, chopped
1 cup (200 g/6 1/2 oz) pearl barley
2 cups (500 ml/16 fl oz) chicken stock, more if needed
1/4 cup (60 g/2 oz) slivered almonds
1/4 cup (60 g/2 oz) pitted prunes, chopped
1/4 cup (60 g/2 oz) dried apricots, chopped
2 tablespoons chopped marjoram or parsley


  • 1. Wipe the chicken inside and out with paper towels. Combine all the marinade ingredients in a large heavy-duty plastic bag set over a bowl. Add the chicken and seal the bag with as little air as possible, leaving it in the bowl. Marinate the chicken in the refrigerator for a day, turning it from time to time; the bag ensures that all of the chicken is kept moist with marinade.
  • 2. To roast the chicken, heat the oven to 425°F (220°C/Gas 7). Take the chicken from the marinade, pat it dry with paper towels, and sprinkle it inside and out with salt and pepper. Discard the marinade. Truss the chicken, set it on its back in a roasting pan; cut the butter in slices and set them on the breast. Roast the chicken, basting often, until it sizzles and starts to brown, about 15 minutes. Turn the chicken onto one leg and continue roasting for another 15 minutes, basting often. Turn the bird onto the other leg and roast for 15 more minutes. And finally, turn it onto its back to finish cooking, allowing 50 minutes to 1 hour total cooking time. To test, lift the bird with a two-pronged fork and pour juice from the cavity; it should run clear, not pink.
  • 3. Meanwhile cook the pearl barley: melt the butter in a heavy pan, add the onion and sauté, stirring occasionally, until it is soft but not brown, 5 to 7 minutes. Stir in the barley and sauté 2 to 3 minutes until the grains look transparent. Add the stock with salt and pepper, cover, and bring to a boil. Lower the heat, and simmer until all the liquid is absorbed, 30 to 40 minutes. Taste, and if the barley is not tender, add more stock and continue simmering.
  • 4. Toast the almonds: Spread them on a baking sheet and brown them in the oven with the chicken for 2 to 3 minutes, watching carefully that they don't burn. Let them cool. When the barley is cooked, sprinkle the prunes, apricots, and almonds on top and leave, covered, to keep warm. The barley pilaf can be stored in the refrigerator up to 2 days and reheated on top of the stove just before serving.
  • 5. When the chicken is done, transfer it to a platter and cover it with foil to keep warm. Discard fat from the pan, leaving behind the cooking juices. Stir in the flour and cook, stirring, for 1 minute. Add the sweet white wine and simmer for 1 to 2 minutes, stirring to dissolve the juices. Add the stock and simmer again until the gravy is slightly thickened and reduced by half. Strain it into a saucepan, reheat it, taste, and adjust the seasoning.
  • 6. If necessary, reheat the barley pilaf. Add the marjoram or parsley; stir to mix all the ingredients and taste for seasoning. Discard trussing strings from the chicken and spoon the barley pilaf around it. Moisten it with a little gravy and serve the rest separately.
  • Quick fix:
  • Cut the chicken into 6 to 8 pieces, or use ready-prepared breasts or thighs (my recommendation). Marinate them for 1 to 2 hours. Drain and pat the pieces dry on paper towels, then coat them in seasoned flour. Melt the butter in a sauté pan or skillet and fry the chicken pieces until well browned on all sides. Cover the pan and roast in a 350°F (175°C/Gas 4) oven until the chicken pieces are very tender when pierced with a two-pronged fork, 20 to 30 minutes. Transfer them to a platter and keep warm. Discard excess fat from the pan and make the gravy as directed.

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2019-05-15 Place all the chicken in the container, taking care not to cram the pieces. Season with salt. Combine chicken broth and wine, and pour over chicken until completely covered. Marinate for at least 24 hours, and up to 5 days. Serve cold, taking out as many pieces of chicken as you need while keeping the rest in the marinade.
From seriouseats.com

2013-01-03 1 tsp. rosemary. 1/4 tsp. garlic powder. 4 oz. mushrooms, sliced, drained (optional) Slow Cooker Drunken Chicken is so delicious and moist not to mention simple and a favorite when served with mashed potatoes and a salad! Rinse chicken and pat dry – place in slow cooker. Mix remaining ingredients and pour over chicken breasts.
From getcrocked.com

2011-04-10 4-6cm fresh ginger, thickly sliced. Place the shaoxing, mirin, water and palm sugar in a large saucepan and bring to the boil. Add the chicken, star anise, spring onions and ginger, then cover and simmer gently for 45-60 minutes. Remove the pan from the heat and allow the chicken to cool in the poaching liquid.
From kitchenbutterfly.com

2014-06-09 Taste and adjust with more salt and sugar if necessary. Allow to cool completely. Make sure wings are as dry as possible. (If using whole chicken wings, cut to three parts at the joints.) Put wings into shallow nonreactive dish. Pour the cooled marinating sauce over. Add the rest of the wine (1/2 cup).
From thehongkongcookery.com

2021-08-31 Instructions. In a large bowl, mix together the vegetable oil, apple cider vinegar, the juice from 4 lemons, beer, Kosher salt, red pepper flakes, and Song Bird rub until the salt dissolves and the seasonings are well incorporated. Place your chicken quarters and legs into a large Cambro container or Ziploc bag.
From pasatiempobbq.com

2016-02-28 Put a lid on the pot and let it simmer for about 20-30 minutes. Remove the chicken and immediately put the wrapped rolls into an ice bath to stop the cooking process and keep the meat juicy yet firm. Let the chicken rest for at least 15 minutes until cooled. As we wait for the chicken to cool down, let’s make the drunken marinade.
From itsmydish.com

2019-11-25 Grill chicken. 1h. Place chicken with the can inside over the grill, being careful to keep the chicken in an upright position. Grill over medium-high heat until cooked through with a thermometer reading from the inside of the thickest parts is 165 °F. 6.
From cook.me

Instructions. Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Drink (or pour out) 1/4 of the beer from the can. In a small saucepan over low heat, melt butter or heat olive oil. Mix in garlic salt, paprika, cayenne pepper, herbs, salt, and pepper; set aside. NOTE: You can substitute any favorite chicken rub.
From whatscookingamerica.net

2015-04-20 Preheat the oven to 170C (340F). Combine the wine, vinegar, mustard, port and brandy in a measuring jug and set aside. Put the chicken, prosciutto and all the vegetables in a large, lidded, ovenproof dish. Season generously and toss together. Pour over the wine mixture and mix together.
From supergoldenbakes.com

2022-02-27 How To Make A Drunken Chicken Recipe – Option 1. 1- Prepare the ingredients. Pour the rice wine into a bowl and cut the excess fat from the thighs ( always use thighs for this recipe because it is juicier than breasts). 2- Mix 2 tbsp of soy sauce, 1 tablespoon of salt, and 1 teaspoon of white pepper in another bowl, then put it aside for ...
From aniasvibrantkitchen.com

2016-03-14 Instructions. Soak the chicken in salted water for 1 hour. Remove the chicken from the water and set aside. Combine the onion, carrots, parsley, and garlic in the slow cooker. Top with the chicken and then pour the white wine over the chicken. Even disperse the thyme and peppercorn over top of the chicken and then cook for on low for 6 hours or ...
From foodwithfeeling.com

2017-06-30 Brett then adds half a cup of water and 385ml of dark soy sauce to the pot, to give a rich, deep, beautiful colour. “Now because the liquid is never going to cover the entire chicken,” Brett explains, “you must put the chicken in breast side down for 10 minutes first.
From olivado.com

Melt a tablespoon of butter in a skillet over medium to high heat then added the seasoned chicken. Brown the chicken on both sides then add the minced garlic. Cook a minute more so the garlic gets cooked,sprinkle the flour over the chicken then add the white wine, bourbon and half and half cream. Cook for another 5 minutes or so until the ...
From jocooks.com

2015-04-10 Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side.
From patijinich.com

2021-01-08 Place the chicken rolls on the steaming rack and steam over medium-high heat for 15 to 20 minutes, depending on the size of the chicken legs. At the 15-minute mark, check the doneness by inserting a toothpick through the center of the chicken and the juices run clear. Let cook for another 5 minutes if needed.
From omnivorescookbook.com

2016-04-26 Let the chicken cool slightly. Cut the chicken into 1/2-inch-thick slices. Strain the juices and skim the fat. Place the sliced chicken in a serving bowl. Pour enough juices into the bowl to cover the chicken. Cover the bowl and refrigerate for 24 hours. Serve the chicken chilled with the gelatinized juices.
From dummies.com

2020-05-11 1. Generously salt the chicken’s exterior and body cavity. Rub well and set aside. 2. Bring 8 cups of water to a boil and add the green onions, ginger, star anise and sesame oil. Immerse the chicken in the boiling water, breast side up.
From chineseamericanfamily.com

2020-05-17 Cut the chicken bones into smaller chunks. Add the dong guai, red dates, ginger, bay leaf, star anise to a boil. Season the stock with salt and sugar. Simmer and covered to extract the flavor from the ingredients for thirty minutes. After 30 minutes, remove the liquid from heat.
From tasteasianfood.com

Step 2. Lift chicken from liquid. Cut chicken crosswise into 1/4-inch-thick slices. Arrange slices, slightly overlapping, on a small platter. In a small bowl, mix soy sauce with 3 tablespoons of the cooking liquid; drizzle evenly over chicken. Reserve …
From myrecipes.com

2021-09-07 Heat 2 Tablespoons of oil in the skillet over medium heat, place the marinated chicken in and cook through. Take chicken out of the skillet and set aside. Turn up the heat to medium-high, when the skillet is really hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Fry this for 2 minutes, stirring constantly to avoid burning.
From tablefortwoblog.com

Place chicken in a single layer in a 9- x 13-inch glass baking dish; set aside. In a small bowl, combine rum, nutmeg, soy sauce, lime juice, brown sugar, crushed red pepper, and ginger. Mix well and pour over chicken. Cover and refrigerate 30 minutes, turning once. In a large skillet over medium heat, melt butter.
From mrfood.com

2019-05-01 Place in a shallow dish or bowl, sprinkle with the flour, and toss lightly to coat. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the chicken and sauté until browned but not completely cooked through, about 4 minutes. Transfer the chicken to a plate. Reduce the heat to medium, add the mushrooms and shallot to ...
From thekitchn.com

2022-04-11 Make the stir-fry: Add the vegetable oil to a large sauté pan or wok set over high heat. Once the oil is smoking, add the sliced chicken and cook it until it is browned and cooked through. Push the chicken to one side of the pan, then add the chilies (optional), broccoli, bell pepper and onion. Stir-fry the ingredients together until the onion ...
From justataste.com

How to chop up a whole chicken Chinese style. 3. Take a meat cleaver and cut off the wings and legs, set aside. Then cut the main part of the chicken by …
From lovefoodies.com

2022-01-25 Try Jeremy Pang's recipe for drunken chicken, then check out our Chinese chicken wings, Chinese chicken dumplings, crispy Chinese chicken and more Chinese-style recipes. Jeremy Pang says: "First-time eaters of a drunken chicken need some handholding. I liken it to the learning journey of enjoying a good whisky and the training that you have to ...
From olivemagazine.com

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