Drunken chicken is the name given to different ways of preparing chicken using alcoholic beverages. Refer wiki
Printable recipe
Ingredients:
1.3 – 1.5kg Whole chicken – wash and dry the chicken
1 large Onion – remove skin
3-4 stalks Spring onion
30g Ginger – smashed3 cups Chicken stock (cool down stock)
1 1/2 cups White sherry + 8 tbsp Hua Tiao Chiew 花调酒 (Chinese cooking wine)
2 tsp Salt
Ingredients:
1.3 – 1.5kg Whole chicken – wash and dry the chicken
1 large Onion – remove skin
3-4 stalks Spring onion
30g Ginger – smashed3 cups Chicken stock (cool down stock)
1 1/2 cups White sherry + 8 tbsp Hua Tiao Chiew 花调酒 (Chinese cooking wine)
2 tsp Salt
Method:
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Bring enough water (about 2.5 to 3 litre) to boil in a large pot.
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Add chicken, spring onion and ginger, boil the water again~lower heat, simmer, covered for about 25 minutes. Turn off heat, leave chicken to immerse in the hot water for another 20-30 mins** turning chicken ~every 10 mins~halfway through cooking until chicken test done (juices from thigh should run clear when pricked with a chopstick or skewer).Carefully remove chicken (reserve the chicken stock) and plunge into ice water for 5 mins and drain chicken. Cut chicken into quarters.**If you don’t like to add wine, you can stop here add some sesame oil on chicken and cut to bite sized and serve as white chicken 白斩鸡.
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Add 3 cups of chicken stock with 1 1/2 cups white sherry + 8tbsp Hua Tiao Chiew花调酒and 2 tsp salt, mix well and place cut chicken in it with spring onion from the chicken stock . Cover and put in fridge for 3 hrs and overturn the chicken (breast-side down) and put in fridge for 1-3 days.
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Before serving cut chicken into bite sized. Serve cold.
kitchen note: Can replace Shaoxing 绍兴酒or White rice wine 白米酒 for stronger taste. Keep the balance chicken stock in fridge or freezer