Drunken Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

This is a strange but wonderful recipe. Grill chicken with beer until the juices run clear!

Provided by The Freemans

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 5

Number Of Ingredients 5

1 (3 pound) whole chicken
salt and pepper to taste
1 cup Dijon-style prepared mustard
8 fluid ounces beer
½ cup Italian-style salad dressing

Steps:

  • Prepare an outdoor grill for medium heat.
  • Rinse chicken and pat dry. Season with salt and pepper to taste. Coat with mustard.
  • Pour half of beer out of can and refill with Italian style dressing. Place can on a disposable baking sheet. Set chicken on beer can (it acts as a stand), inserting can into cavity of the chicken.
  • Place baking sheet with beer and chicken on the preheated grill. Cover, and cook about 1 hour, until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 724.5 calories, Carbohydrate 14.1 g, Cholesterol 204.3 mg, Fat 47.7 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1781.3 mg, Sugar 2 g

DRUNKEN CHICKEN



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

Steps:

  • 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.

DRUNKEN CHICKEN



Drunken Chicken image

Tequila is this chicken's magic ingredient, and the dish has a delicious sweet-and-sour flavor. Serve it with Green or Yellow rice and flour tortillas to mop up the sauce.

Provided by alicesniche

Categories     Chicken Breast

Time 1h15m

Yield 1/2 cups, 10 serving(s)

Number Of Ingredients 13

1 cup raisins
1/2 cup sherry wine
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
4 boneless skinless chicken breasts
1 onion, halved and thinly sliced
3 garlic cloves, crushed
2 tart apples
1 cup slivered almonds
1 1/2 cups well flavored chicken stock
1 cup tequila

Steps:

  • Put the raisins in a bowl and pour in the sherry. Set aside to plump up. Season the flour with the salt and pepper and spread it out on a large, flat dish or soup plate. Heat 2 tablespoons of oil in a large frying pan. Dip each chicken thigh in turn in the seasoned flour, then fry in the hot oil until browned, turning occasionally. Drain on paper towels.
  • Heat the remaining vegetable oil in a large, deep frying pan. Add the onion slices and crushed garlic and cook for 2-3 minutes. Meanwhile, peel, core and dice the apples.
  • Add the diced apple to the onion mixture with the almonds. Cook stirring occasionally, for 3-4 minutes, then add the soaked raisins, with any remaining sherry. Add the chicken pieces to the pan.
  • Pour the stock and tequila over the chicken mixture. cover the pan with a lid and cook for 15 minutes, then take off the lid and cook for 10 more minutes or until the sauce has reduced by about half.
  • Check that the chicken thighs are cooked by lifting one out of the pan and piecing it in the thickest part with a sharp knife or skewer. Any juices that come out should be clear. If necessary, cook the chicken for a little longer before serving. sprinkled with chopped fresh herbs, if desired.

Nutrition Facts : Calories 288.5, Fat 11.3, SaturatedFat 1.4, Cholesterol 31.3, Sodium 226, Carbohydrate 31.4, Fiber 3.3, Sugar 14, Protein 15.2

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 ...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.

More about "drunken chicken recipes"

DRUNKEN CHICKEN RECIPE - OUT OF THIS WORLD CHICKEN ...
drunken-chicken-recipe-out-of-this-world-chicken image
2017-05-02  · Drunken Chicken Recipe INGREDIENTS: Dry drunken chicken ingredients ready to be put in the pot. 2 ½ pounds boneless, skinless chicken thighs/breasts 1/4 cup olive oil 1/2 cup flour 1/4 cup chicken …
From oldworldgardenfarms.com
Estimated Reading Time 5 mins
  • In a heavy pot, add oil and add your flour (if using coconut oil, melt the oil before you add the flour). Cook until your roux is the color of peanut butter.
See details »


BEST BEER BUTT CHICKEN RECIPE, WHATS COOKING AMERICA
best-beer-butt-chicken-recipe-whats-cooking-america image
2015-04-26  · Keyword: Beer Butt Chicken Recipe, Beer Can Chicken Recipe, Drunken Chicken Recipe . Servings: 4 generous servings. Author: What's Cooking America. Ingredients. 1 (3 1/2 to 4 pounds) whole chicken …
From whatscookingamerica.net
Cuisine American
Total Time 3 hrs 20 mins
Category Main Course
  • 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.
  • Cut off all the fat from the body and neck openings as you want the cavity free and clear; remove the giblets and discard. Rub the inside and outside of the chicken with butter/seasoning mixture (this seals the chicken and also ensures that the skin will be brown and crispy when done).
  • Slide the top of the beer can deep inside the chicken cavity (the bottom end). Lightly oil the exterior of the can with salad oil. If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.
See details »


DRUNKEN CHICKEN RECIPE - THE SPRUCE EATS
drunken-chicken-recipe-the-spruce-eats image
Next, slide bottom-end of chicken over can of beer. While holding beer can and chicken, gently place on foil-covered grill. Close grill cover and cook for about 45 to 60 minutes or until juices run clear and chicken …
From thespruceeats.com
Calories 354
Saturated Fat 5g 24%
Cholesterol 110mg 37%
Total Fat 18g 23%
See details »


DRUNKEN CHICKEN RECIPE RECIPE - COOK.ME RECIPES
drunken-chicken-recipe-recipe-cookme image
2019-11-25  · To make Drunken Chicken Recipe, you will need the following ingredients: So, how to make Drunken Chicken Recipe? Steps to make Drunken Chicken Recipe. 1. Season chicken: 2. Season chicken …
From cook.me
Cuisine American
Estimated Reading Time 2 mins
Servings 6
Total Time 1 hr 20 mins
See details »


DRUNKEN CHICKEN LEGS | CHRISTINE'S RECIPES: EASY CHINESE ...
drunken-chicken-legs-christines-recipes-easy-chinese image
2021-07-21  · Heat drunken chicken sauce and bring it to a boil. Remove from heat and let cool down. Add more Shaoxing wine when it cools if necessary.
From en.christinesrecipes.com
Servings 2-3
Estimated Reading Time 2 mins
See details »


DRUNKEN RICE WITH CHICKEN - PATI JINICH
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 …
From patijinich.com
4.1/5 (9)
Category Main Course
Cuisine Mexican
Total Time 1 hr
  • Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
  • 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. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don’t remove them though.
  • Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.
  • Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
See details »


DRUNKEN CHICKEN (醉鸡) | OMNIVORE'S COOKBOOK
2021-01-08  · Drunken chicken cooking process Prepare the broth. Combine the chicken leg bones, aromatics, and spices with water in a small pot; Bring the water to a boil and skim off any foam from …
From omnivorescookbook.com
Reviews 3
Servings 4-6
Cuisine Chinese
Category Appetizer
  • Combine the salt and Sichuan peppercorns in a small pan. Toast over medium-low heat, shaking the pan occasionally, until fragrant, about 5 minutes. Transfer to a small plate to cool.
  • Use a cleaver or strong knife to chop the leg bones in half (Optional, to release more flavor). Add them to a small pot with the water, ginger, green onion, star anise, and jujubes.
See details »


DRUNKEN CHICKEN RECIPE | MYRECIPES
2004-04-05  · In a deep 3- to 4-quart pan over high heat, uncovered, bring wine and 2 cups water to a boil. Add chicken and return to a boil. Remove from heat and cover tightly. Let stand until chicken is …
From myrecipes.com
4/5 (1)
Servings 8-10
  • In a deep 3- to 4-quart pan over high heat, uncovered, bring wine and 2 cups water to a boil. Add chicken and return to a boil. Remove from heat and cover tightly. Let stand until chicken is no longer pink in center of thickest part (cut to test), 15 to 18 minutes. Lift chicken from cooking liquid and let stand until chicken and liquid are cool, about 1 hour. Return chicken to cool liquid, cover, and chill for at least 2 hours or up to 1 day (see notes).
  • 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 remaining cooking liquid to make broth, or discard.
  • Sprinkle green onions and cilantro over chicken. Pour oil into a 6- to 8-inch frying pan over high heat; when it ripples, in about 30 seconds, add ginger and chilies and stir until they sizzle, 10 to 15 seconds. Spoon mixture evenly over chicken.
See details »


CHINESE DRUNKEN CHICKEN | THE WOKS OF LIFE
2015-03-09  · 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 …
From thewoksoflife.com
4.9/5 (7)
Category Chicken
Cuisine Chinese
Total Time 25 hrs 25 mins
  • 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.
See details »


SHANGHAI DRUNKEN CHICKEN (AUTHENTIC RECIPE!) - RASA MALAYSIA
2020-12-24  · Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
From rasamalaysia.com
4.5/5 (13)
Category Chinese Recipes
Cuisine Chicken
Total Time 1 hr
  • 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.
See details »


ASIAN DRUNKEN CHICKEN RECIPE - CHEF BILLY PARISI
2018-09-27  · A drunken chicken is a steam roasted chicken where a beer can is placed inside of the cavity while the chicken is standing up right. It is then placed on a pan and roasted in the oven or on …
From billyparisi.com
Reviews 1
Servings 4
Cuisine Asian
Category Dinner, Main
  • In a large bowl whisk together half of the ginger, garlic, brown sugar, mirin, lemon zest, lemon juice, fish sauce, and soy sauce until combined. Next, place the whole chicken into the mixture and completely coat it on all sides. Place in the refrigerator and marinate for at least 30 minutes. Every few minutes baste the marinating chicken with the remaining liquid in the bowl.
  • Once the chicken is done marinating, discard the remaining marinade and season it on all sides, and in the cavity, and place the opening of the chicken on the can of opened, and half poured out Sapporo beer.
  • Next, set the drunken chicken onto a cast iron skillet and place it on the grill on 300° to 350° and cook for 70 to 90 minutes or until golden brown and cooked throughout.
See details »


DRUNKEN NOODLES WITH CHICKEN | JUST A TASTE
2019-10-14  · Noodles, chicken, veggies, and a sweet soy sauce join forces for one of my favorite hangover foods of all time: Drunken Noodles with Chicken! This hangover helper and all-around …
From justataste.com
4.6/5 (11)
Category Main Course
Cuisine Asian
Total Time 25 mins
  • 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.
  • Fresh wide rice noodles can be purchased at Asian specialty markets. If you cannot find them, you can substitute any other variety of noodle, such as tagliatelle or linguine for a less authentic but equally as delicious noodle dish.
See details »


EASY DRUNKEN CHICKEN WINGS (醉雞翼) | SIMPLE. TASTY. GOOD.
2020-12-14  · Here is a lovely drunken chicken recipe you will adore to bits! Drunken chicken? What kind of name is that? No, this is not a beer can chicken recipe! I first saw this Chinese chicken and …
From junedarville.com
Cuisine Chinese
Category Main Course
Servings 2
Total Time 40 mins
  • 1) Place the chicken wings on the bottom of a large pot. Try to arrange them in one layer. Then add the Chinese rice wine. Also add water until the wings are just submerged.
  • 2) Trim and clean the spring onion. Chop it in half. Add the white part to the wings. Keep the green part for garnish later. Also add the piece of fresh ginger, lemongrass, chicken bouillon cube, soy sauce and star anise.
  • 3) Place the wings over high heat and bring them to a boil. Then turn the heat low and put a lid on the pan. Simmer the wings for 20 minutes.
See details »


DRUNKEN CHICKEN NOODLES (PAD KEE MAO) | SLIMMING EATS RECIPE
2021-06-01  · Chicken thigh is my preferred protein to add to this Drunken Noodles recipe over chicken breast. I just find it absorbs so much more of the flavour from the sauce and stays lovely and tender. But I have also made this with ground chicken, turkey and pork and even shrimp or prawns. You can also do a combination of two proteins together, like chicken …
From slimmingeats.com
4.5/5 (15)
Servings 4
Cuisine Thai
Category Main
  • In a bowl combine the ingredients for the sauce and cook the noodles according to package directions and set aside.
  • Add the chicken and the 1 teaspoon of dark soy sauce and fry until it's a lovely deep golden colour, remove and set aside.
  • Spray with some more spray oil and add the vegetables, chillies and garlic and stir fry for a couple of minutes just until lightly softened.
See details »


DRUNK CHICKEN - BIGOVEN
Carefully place the chicken-on-a-can on the grill, keeping the can upright. Balance the chicken on its two legs and the can so it does not tip over. 6. Grill over medium heat with lid closed until juices run clear and the internal temp reaches 160-165F in the thickest part of the thigh (approx. 1 1/4 - 1 1/2 hours).
From bigoven.com
5/5 (3)
Total Time 30 mins
Category Main Dish
Calories 367 per serving
See details »


SHAOXING DRUNKEN CHICKEN RECIPE | NOOBCOOK.COM
2018-04-21  · Then run the steaming liquid through a fine sieve onto the chicken. Discard the ginger and spring onions. As shown in the picture above, the liquid almost covers the chicken. Get Recipe. Add 3-4 tbsp Shaoxing wine (or more if preferred) followed by fish sauce to taste. As a guide to the amount of fish sauce stated in the printed recipe, the ...
From noobcook.com
Estimated Reading Time 3 mins
See details »


110 DRUNKEN CHICKEN IDEAS IN 2021 | RECIPES, COOKING ...
Chicken scallopini with mushrooms and artichokes - sauteed mushrooms and artichokes, smoky pancetta and tangy capers in a luscious lemon butter sauce.
From pinterest.com
113 pins
7 followers
See details »


"DRUNKEN" CHICKEN | MRFOOD.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.
From mrfood.com
4.3/5 (70)
Total Time 30 mins
Category Chicken
Calories 378 per serving
See details »


10 BEST DRUNKEN CHICKEN LIQUOR RECIPES | YUMMLY
Drunken Chicken Rasa Malaysia salt, ground black pepper, green onion, chicken, ginger, Shaoxing rice wine and 3 more Shanghai Drunken Chicken Rasa Malaysia salt, white sugar, ground white pepper, green onion, ice cubes and 4 more
From yummly.com
See details »


DRUNKEN CHICKEN MARSALA WITH TOMATOES | RECIPE | MARSALA ...
Dec 15, 2014 - A simple Chicken Marsala recipe featuring fresh tomatoes, pan-fried chicken breasts, sauteed mushrooms, and a Marsala wine sauce.
From pinterest.com
See details »


CHINESE FERMENTED RICE DRUNKEN CHICKEN 糟雞 | CHINESE ...
2021-07-17  · In our previous recipe post on the traditional style of Chinese Drunken Chicken 醉雞 we remarked on the fact that different types and mixes of chinese wine can be used to produce tailored to your taste buds flavorsome results. For this chilled Chinese Fermented Rice Drunken Chicken 糟雞 a new element is added to the wine marination, a Chinese fermented rice, a sweetly fresh,winey ...
From thehongkongcookery.com
See details »


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #meat     #chicken-breasts

Related Search