Drunken Chicken

醉鸡 is a piquant dish from Shanghai, usually it is served in restaurants as starters, also known as a cold meat dish.

Sometime last week, I suddenly wanted to make this dish, I did a search on the internet and I was amazed with the vast variations to this recipe out there.
They are more or less alike, just that the cooking methods are different.
The key ingredient in this dish is definitely the wine/liqueur.

After comparing & gathering recipes, I finally decided to experiment with this recipe on Monday.

Drunken Chicken or Wined Chicken

What U need:

• 1 Large Chicken
• 8 slices Ginger
• 7 pcs Spring onions
• 1 tbsp + 5 tbsp Salt

• 4 cups Chicken stock (U can use instant stock)
• 1 cup Shao Shing Wine
• ¾ cup Sugar

Method:

1. Bring large pot of water to boil, add chicken, 6 pcs ginger , 4 pcs spring onions and 1 tbsp salt.
2. Reduce heat; simmer until chicken is cooked through, about 45 minutes.
3. Drain chicken and place it into a large bowl of ice water to cool completely.
4. Mix 4 cups chicken stock, 2 pcs ginger, 3 pcs spring onions and 5 tbsp salt a large bowl until salt dissolves.
5. Brine chicken in the above liquid. Let chicken stand for 1-2 hour at room temperature or in the chiller, then drain the chicken & cut it into 4-6 pcs and transfer it to a shallow glass baking dish or U may use a zip-lock bag.
6. Next prepare the wine solution by mixing the Shao Shing wine with sugar in a medium bowl, stir until the sugar is dissolved and combine it to the salt brine above.
7. Marinate the chicken with the wine brine, cover the dish and refrigerate the meat for about 1-2 days and not more.
8. Remember to turn the chicken over in between the process of marinating, this is to ensure that the meat can fully absorb the wine brine.
9. When ready to eat, U may serve it warm or cold.

Note:

• U may adjust the wine & chicken stock ratio if U like something more alcohol infused. This recipe is slightly mild.

2 days later…..The chicken is now ready to be eaten. I marinated the chicken in a zip-lock bag and when I opened the bag, the aroma of the wine & the meat together was excellent.

I drained the chicken from the wine brine & kept half in the fridge for snacking later.

With the other half, I cooked a very potent drunken chicken jook with the wine brine & some Chinese herbs. The jook was a marvelous concoction…..and it was really deliciously divine.

With such success from this attempt, I will be trying out other recipes with a twist soon.
I would say drunken chicken is quite similar to roasted chicken.
Usually, I will keep chilled roasted meat for quick meals or sandwiches.
Now, I will replace roasted meat with the wined ones which is definitely a more healthier version.
And most important of all the meat of the wined chicken is more tender & juicier....almost deific!!!

Dang! Dang! – The winner is Drunken Chicken - *HicK*