Skip to main content
logo
Food Advertising by

Drunken Chicken ~ 醉鸡


I was watching a HK TVB drama and there was this mention of 'Drunken Chicken'.  To satisfy my curiosity, I googled and found quite a number of different versions of preparing this dish.   But I was attracted to the 'rolled' type of Drunken Chicken as they look very pretty.  This is normally served as an appetiser and can be kept refrigerated for about ten days and yet retain their texture and flavour.








Drunken Chicken ~  醉鸡 (adapted from 'here' with modification)

Ingredients

  • 3 whole leg of chicken, debone but skin intact, bones for stock
  • 4 cups of water
  • 2 pcs of ginger
  • 1 stalk of spring onions
  • 1 tsp salt
Brine
  • 1.1/2 cups of chicken stock at room temperature
  • 1/3 cup Shaoxing wine
  • 2 tsp sugar
  • 1.1/2 tsp sea salt
  • 1 Tbsp Goji berries, rinsed and pat dry
  • 2 pcs Tong Quai, break into small pieces
  • 6 pcs Ginseng
  • 1 tsp sesame oil
Method
  1. Bring 4 cups of water to the boil, add in the ginger, spring onions, chicken bones and salt.  Boil till about 2 cups stock remain.
  2. Pat dry the chicken leg, place it on a sheet of foil about 1 foot long, sprinkle with 1/4 tsp sea salt.
  3. Roll up the chicken lenthwise, wrap with foil and twist the ends on both sides like a toffee.
  4. Repeat for the other two pieces of chicken.
  5. Place the foil wrapped chicken on a steamer and steam on high heat for about 20 mins.  Turn off heat and let chicken sit for about 5 mins. with the lid on.
  6. Meanwhile prepare a bowl big enough to fit the chicken with lots of ice cubes.
  7. Transfer the chicken from the steamer into the ice bath and let sit for 10 to 15 mins till completely cooled.  This method is to ensure that the juice is locked in.
  8. Unwrap the chicken and place them in a non-reactive container, add in the ginseng, goji berries, Tong Quai, sugar and salt.  Ladle on the chicken stock, add in the Shaoxing wine and sesame oil, give it a good stir.  Fine tune to taste.
  9. Cover and keep in the fridge overnight.
  10. Cut chicken roll into pieces and add in some wine sauce.
  11. Serve immediately as an appetiser.


Comments

  1. wow this is just like from star Cantonese restaurant, Cheah. my mouth is watering..

    ReplyDelete
    Replies
    1. This shouldn't be a problem for you, Angie. Give it a try :)

      Delete
  2. Cheah, I like drunken chicken very much because they are served after refrigerated. Your drunken chicken looks delicious!

    ReplyDelete
  3. My mom used to cook this for me. It is so long ago until I already forgotten till I saw yours. Looking at this, bring back sweet memories. THanks for sharing.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…