Drunken chicken


This is my favourite Shanghainese dish, commonly served cold or at room temperature as an appetiser.

I love the dish for the succulent meat steeped in deep flavours of Shao Hsing wine, a sweet Chinese yellow wine most ideal for this recipe.

I chose to steam the chicken which in my opinion is easier than poaching it in simmering water. (Alright, I admit I am just naturally impatient)

After steaming, the chicken release about a cup of chicken "essence" and it will gelatinise after mixing with Shao Hsing wine.
The restaurant usually served the chicken without the jelly or gelatine.
Cooking this dish at home allows you the pleasure of sliding the cold jelly down the throat. 

And if there is any jelly left, I will it boil up to soup with Mee Sua. So luscious!

Still, think it's too much work? Go buy a quarter of chicken from the chicken rice stall and steep it in the marinade, be patient for at least 4-5 hours, and you are ready to eat.

This is where cold and drunken at its best!

You will need:

2 chicken drumstick
2 tablespoon fish sauce
11/2  cup Chinese cooking wine (Shao Hsing wine)
2 teaspoon sugar
1cup of chicken stock or juice from the steam chicken.
a handful of wolfberry (briefly soaked and drained)

1. Steam the chicken for 15-20 minutes, let cool.

2. Soak the wolfberry briefly, drained and set aside.

3. In a deep bowl, mix in the marinade and the wolfberry, skin side down. (Submerge the chicken in the marinate)

4. Marinate overnight or 2 nights, served cold.

Cook's note:
You may use chicken stock if insufficient chicken essence/juice.

You Might Also Like


Comments system

Like us on Facebook