Chinese Drunken Chicken 醉雞
The Shanghai superstar wine marinated chilled meat dish, the spectacular, the awesome, perfect for summer, Chinese Drunken Chicken 醉雞, a wine infused chicken that is delicate yet meaty, a tender and aromatic experience...
- Prep time
- 3 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 chicken wings or half a whole chicken
- 8 slices ginger
- 3 spring onion stalks, cut to 3 inch lengths
- 2 cups Shao Hsing rice wine
- 1 tbsp salt
- 1/2 tbsp rock sugar
- 1 tbsp Himalayan sugar or whatever other sugar you have
- salt to taste
Instructions
- 1
Add enough water to pot to be able to comfortably cover the chicken. When water is boiled add the spring onion and ginger. When you can smell the fragrance of the ginger and spring onion, add 1/2 cup of wine, salt and chicken. Let boil for 3 minutes, then turn off heat, cover and let steep for 50 minutes.
- 2
Plunge into iced water until completely cooled. Put in strainer to drip dry. Reserve cooking stock.
- 3
In small pot, heat 1 cup reserved cooking stock, 1 cup wine and two kinds of sugar just until sugar is melted. Adjust salt and sugar to taste. Allow to cool completely.
- 4
Make sure wings are as dry as possible. If using whole chicken wings, cut to three parts at the joints, then chop each section in half. If using half chicken chop to bite sized pieces. Put chicken pieces into shallow nonreactive dish. Pour the cooled marinating sauce over. Add the rest of the wine (1/2 cup). Make sure the wings are completely covered. Cover and let marinate in refrigerator for one to two days.
- 5
Serve cold in the marinating sauce.