Chinese Fermented Rice Drunken Chicken 糟雞
For this chilled Chinese Fermented Rice Drunken Chicken 糟雞 a new element is added to the wine marination, a Chinese fermented rice, a sweetly fresh,winey concoction of fermented rice, and the results are a tender chicken deeply infused with winey flavor as well as hints of sweet ricey umami that is arguably even more delicious than the traditional drunken chicken.
- Prep time
- 2 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken
- 3 tsp salt
- 3/4 cup Chinese fermented rice (also known as Jiu Niang 甜酒釀), 170 ml
- 2 tsp sugar
- 1/2 cup Shao Hsing rice wine 紹興酒, 120 ml
- 1/3 cup boiled water, cooled to room temp
Instructions
- 1
Rinse the chicken and let drain. In a pot large enough to hold the whole chicken comfortably without touching the sides, add water and heat until boiling. Add chicken in breast up. When the water re-boils add lid and remove from heat. Let steep for 18 minutes without opening the lid. Open and turn the chicken so breast faces down. Close lid and let steep another 7 mins.
- 2
Remove chicken from water and let cool. Chop chicken in half along one side of the back bone. Chop off the entire backbone and discard. Sprinkle 1 tsp of salt all over the chicken and let marinate for 30 mins.
- 3
Prepare the marinade soaking liquid by mixing the Chinese fermented rice, 2 tsp salt, sugar, Shao Hsing rice wine and water.
- 4
Put chicken halves and wine marinade into a zip lock bag. Press out as much air as possible before closing bag. Place onto a plate, then add some heavy weights over to press the chicken halves down flat as possible Refrigerate for 24 hours, turning the chicken twice.
- 5
Cut chicken into pieces (see the video here, with english subtitles, for tips on chopping the chicken to bite sized pieces, starting at 18:00) and arrange on plate. Drizzle some of the marinade soaking sauce over chicken and serve. Enjoy!