Drunken Chicken
A classic cold dish, tender chicken infused with Huadiao wine, served chilled for a refreshing and aromatic experience.
Ingredients
10 items- Chicken thighs 2 (about 500g)
- Huadiao wine 200ml
- Salt 2 teaspoons
- White sugar 1 tablespoon
- Ginger 4 slices
- Scallions 2 stalks
- Sichuan peppercorns 1 teaspoon
- Star anise 2
- Water as needed
- Goji berries 1 teaspoon
Nutrition
Steps （8 steps）
Debone chicken thighs, gently pound to even thickness, rub with 1 tsp salt and 1 tbsp Huadiao wine. Marinate for 15 minutes.
In a pot, bring water to boil with ginger and scallion sections. Reduce to medium heat, add chicken, boil 5 min, turn off heat and let rest 10 min until a skewer inserts easily into thickest part.
Transfer chicken to ice water, soak for 5 minutes until completely chilled. Drain well. This makes the meat firm and tender.
Strain the chicken broth, reserve 300ml. In a small pot, combine broth, remaining Huadiao wine, sugar, Sichuan peppercorns, star anise. Simmer over low heat for 5 min until sugar dissolves and wine aroma is strong.
Turn off heat, add goji berries. Let the brine cool to room temperature naturally, then refrigerate until cold (about 30 min).
Cut the chilled chicken into 2cm-wide strips and arrange neatly in a sealable container.
Pour the cold brine over the chicken to submerge completely. Seal the container and refrigerate for at least 4 hours (overnight for better flavor).
To serve, arrange on a plate, spoon some brine over, garnish with scallions or goji berries. Enjoy cold.
Tips
Ice bath after boiling ensures tender texture; brine must be completely cool before using to preserve wine aroma; longer marinating (at least 4 hours) yields better flavor.
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