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)
- 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
- 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
- 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.
- Pat dry the chicken leg, place it on a sheet of foil about 1 foot long, sprinkle with 1/4 tsp sea salt.
- Roll up the chicken lenthwise, wrap with foil and twist the ends on both sides like a toffee.
- Repeat for the other two pieces of chicken.
- 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.
- Meanwhile prepare a bowl big enough to fit the chicken with lots of ice cubes.
- 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.
- 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.
- Cover and keep in the fridge overnight.
- Cut chicken roll into pieces and add in some wine sauce.
- Serve immediately as an appetiser.