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
  4. Looks yummy, how long can I keep this dish in fridge?

    ReplyDelete
    Replies
    1. You can keep this for about a week, in the fridge. Normally, it's served, chilled.

      Delete

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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Chocolate Almond Muffins ~ 巧克力杏仁玛芬

  These healthy Chocolate Almond Muffins are grain free and serve as a perfect breakfast for the whole family or to snack on at any time of the day. They are moist, soft, full of chocolate flavour and bursting with chocolate chips with added crunch from the almond slivers. Chocolate Almond Muffins  ~    巧克力杏仁玛芬 Ingredients 188 gm plain flour 45 gm cocoa powder 1 Tbsp cornstarch 130 gm caster sugar 1/4 tsp baking soda 1 tsp baking powder 1/8 tsp salt 2 'L' eggs 1 cup buttermilk (milk + 1 Tbsp vinegar or lemon juice to make 1 cup) 1/2 cup oil 1 tsp vanilla 50 gm chocolate chips Almond slivers to sprinkle Method Sift flour, cocoa powder, cornstarch, salt, baking soda and baking powder into a mixing bowl.  Add in sugar, whisk to combine. In another bowl, whisk eggs, oil, buttermilk and vanilla. Add the wet ingredients to the dry ingredients, mix just to combine.  Overmixing will make tough muffins. Divide the batter between the paper lined muffin pan.  Sprinkle chocolate chips and

Soy Sauce Chicken ~ 豉油鸡

  This is a very common dish but delicious and appetising.  The method of cooking this dish is less labour intensive and does not incur frying.  I marinated the whole legs of chicken overnight which made them more tasty and the sauce is the essence of this dish.  You can also throw in some hard boiled eggs and with a veggie dish on the side, you can serve this with plain white rice or plain congee. Soy Sauce Chicken ~  豉油鸡 Ingredients 2 whole leg of chicken, deboned 3 cloves garlic, shopped 1.1/2 cup water 2 Tbsp light soy sauce 1 tsp dark soy sauce 1.1/2 tsp Shaoxing wine 1.1/2 Tbsp rock sugar 1 tsp cornflour + 2 tsps water to thicken White part of spring onion White sesame seeds lightly toasted (optional) Method Season the chicken with the chopped garlic, light and dark soy sauces for a few hours or overnight. In a pan, boil the water with the white part of the spring onion and add in the seasoned chicken,. Add in the rock sugar and let the chicken simmer till tender and cooked. Let