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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Abalone Soup ~ CNY 2011

Hi, I'm back!  Made this Abalone Soup for the reunion dinner and the soup was really delicious.  Abalone is 'Bao Yu' in Cantonese, 'Bao' sounds like 'guaranteed' and 'Yu' sounds like 'excess' so put together it sounds like 'guaranteed excess'!   Now, that's something to look forward to, to usher in the New Year!  I used fresh abalone and it was my first experience handling this and thought that it would be a daunting task.  Surprisinlgy it was not to be and removing them from their shells and cleaning them weren't that difficult after all.

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****