My version of Drunken Chicken. Love the texture so much, soft and silken.
Ingredients
Preparing the Chicken & Stock
2 chicken leg quarters
2 ½ cups water
2 large slices ginger
½ teaspoon salt
Preparing the Chicken & Stock
2 chicken leg quarters
2 ½ cups water
2 large slices ginger
½ teaspoon salt
The Brine
1 ½ cups of your homemade Chicken broth (at room temperature)
1½ cups shaoxing huadiao wine (use good quality wine)
1½ teaspoons sugar
2½ teaspoons sea salt
1 tablespoon dried goji berries
1 ½ cups of your homemade Chicken broth (at room temperature)
1½ cups shaoxing huadiao wine (use good quality wine)
1½ teaspoons sugar
2½ teaspoons sea salt
1 tablespoon dried goji berries
Method
1. Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you’ll be using in this recipe. (I bought deboned chicken so I skip this step)
1. Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you’ll be using in this recipe. (I bought deboned chicken so I skip this step)
2. In a small pot, add your reserved chicken bones, 2 ½ cups water, and ginger. Bring to a boil and simmer over low heat for at least 1 hour (or longer). We’ll need 1 ½ cups of chicken broth for the recipe.
3. Rinse off your de-boned chicken and pat thoroughly dry with a paper towel. Lay each piece of chicken, roll it then tie with kitchen string. Then wrap with aluminum foil.
4. Steam the chicken over high heat for 20 minutes, covered. Turn off the heat and let the chicken sit in the steamer for another 5 minutes with the lid tightly closed.
5. Transfer the chicken (with aluminum foil) to an ice bath, and let it sit there for 10-15 minutes, until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken’s overall texture.
6. Now it’s time to make the brine. Used a glass loaf pan, add the 1 ½ cups chicken broth, 1 ½ cups shaoxing wine, sugar, salt, and goji berries. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.
7. Slice and serve cold or at room temperature. This dish is usually served as a cold appetizer.
Note: upping the ratio of wine can make the chicken bitter.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10210194694318397&set=pcb.1825166384410955&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-drunken-chicken.html
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