This is, again, one of my favorite recipes as it’s rather versatile – you can serve it as a snack (goes very well with alcoholic drinks) or as a main dish.
Drunken Chicken originates from Shaoxing, a province in Zhejiang China where it’s well-known for its rice wine. It’s not difficult to tell from my past recipes that Shaoxing wine is one of my favorites and I use it quite a bit in most of the dishes that I cook at home.
Ingredients (Serves 2 as a main dish):
- 500g of boneless chicken thighs with skin (I couldn’t find boneless ones and de-boning was a real chore!)
- Few slices of ginger (according to your preference)
- Spring onions (cut into 2-inch length)
- 300ml of Shaoxing wine
- 1/2 teaspoon of salt
- 1 tablespoon of sugar
- A dash of sesame oil
Steps:
1. Marinate the chicken thighs with ginger, spring onions, wine, salt, sugar and sesame oil and store it in the fridge for at least half a day. Best if it’s marinated overnight.
2. After a day, put the chicken and wine sauce in a deep bowl and steam for 30 minutes.
3. When cooked, let the chicken cool down before putting it and the sauce into a plastic container. Refrigerate overnight.
4. The wine sauce will jell after refrigeration and become aspic. Scrap the fats off the top of the aspic before serving (this is optional). Slice up the chicken and serve cold.
Enjoy!
(By Katherine)
{ 3 comments… read them below or add one }
YUM! Funny how this is so common in Singapore, but I have never done this before!
sounds yummy, I have to try it!
OMG this should be yummeeeeee!!