The Hirshon Drunken Chicken With Spiced Rice Wine Granita 醉雞 Recipes

THE HIRSHON DRUNKEN CHICKEN WITH SPICED RICE WINE GRANITA - 醉雞

Steps:

• Heat a large flat-bottomed wok over high heat until hot. Add oil, half the scallions, and half the ginger; stir-fry for 1 minute. Add 4 cups water; bring to a boil. Add salt, sugar, bay leaves, star anise, and cinnamon; return to a boil. Reduce heat to medium; simmer for 3 minutes. Strain scallion-ginger liquid through a fine sieve into a bowl (discard solids); let cool to room temperature.
• Meanwhile, wipe wok clean; add 3 cups water; bring to a boil. Add remaining scallions and ginger, 5 tbsp. of the rice wine, and chicken; return to a boil. Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, 6-8 minutes. Drain chicken mixture in colander, cover with ice cubes and let cool for about 10 minutes. Transfer chicken to a wide dish; set aside.
• Stir remaining 1 cup rice wine and liquor into reserved scallion-ginger liquid. Stir together ½ cup wine mixture with ¾ cup water in a bowl. Pour into an ice cube tray; freeze. Pour remaining wine mixture over chicken; cover and let chill for 24 hours.
• Bring a small pot of water to a boil. Add wolfberries and chiles; cook for 1 minute. Drain. Cut chicken into 1 ½" × 2″ pieces; divide along with chiles between 8 martini glasses. Pulse rice wine ice cubes in a food processor for 10-15 seconds until slushy, to make a granita. Spoon about 2 tbsp. of granita into each glass; garnish with goji berries and chives.

RED WINE GRANITA

Steps:

• Combine the frozen berries, sugar and 1/2 cup water in a small saucepan. Bring to a boil. Cook until the sugar dissolves, about 1 minute. Puree in a food processor and strain through a fine wire-mesh strainer, pressing the fruit with a wooden spoon to release the juices. Let cool. (Or place over an ice water bath to cool quickly.)
• Combine the syrup with the wine in a bowl. Pour into a 9-inch square metal pan. Freeze, scraping the mixture occasionally with a fork to create ice crystals, until firm, 4 to 6 hours. Spoon the granita into serving glasses and garnish with mint and fresh berries.