drunken chicken (醉鸡)

made drunken chicken for first time yesterday, and quite successful. 🙂

bought a sheng shiong 1.4kg chicken cost S$7.15, cut into 1/2 using kitchen shears & cooked 1/2 chicken.

drunken chicken (醉鸡)

drunken chicken (醉鸡)

i added sliced ginger, garlic & shallot & spring onions & 1 teaspoon salt & boiled about 1.5l water in a dutch oven. then i added the washed & cleaned 1/2 chicken to the pot & once the water boiled again, i lowered fire & simmered for 10 minutes. then i turned off the fire & let the chicken cooled for 2 hrs. i then took out the chicken & placed in a ice water bath. i deboned & cut the chicken into serving sizes & placed in a glassware large enough for cut chicken to be laid out in single layer.

i then mixed 2 cups of shoaxing wine (绍兴酒), 1 cup of chicken stock, 2 tablespoon of fish sauce (or to taste), and cover the chicken with the wine marinade.  i then placed the covered glass container in the fridge overnight. the flavour was excellent when i tried it next day about 24hrs later. 🙂

the current preparation is quite good really, like most restaurants’, but i will try a bit more to see if i can improve further.

c.h.e.f. andy

ingredients-

• 1/2 chicken (i use 1.4kg whole chicken size)
• 1 teaspoon salt
• 2 to 3 shallots (I cut in 1/2)
• 2 stalks spring onions
• 5 garlic cloves
• 1 in ginger (sliced)

marinade –

• 2 cups shoaxing wine (绍兴酒)
• 1 to 1.5 cups chicken stock
• 2 tbsp fish sauce

Directions:

1. add slice ginger, garlic & shallot & spring onions & 1 teaspoon salt & boil about 1.5l water in a dutch oven. add a washed & cleaned 1/2 chicken to the pot & once the water boils again, lower fire & simmer for 10 minutes. then turn off the fire & let the chicken cools for 2 hrs. take out the chicken & place in a ice water bath. debone & cut the chicken into serving sizes & place in a glassware large enough for cut chicken to be laid out in single layer.
2. mix 2 cups of shoaxing wine (绍兴酒), 1 cup of chicken stock, 2 tablespoon of fish sauce to taste, and cover the chicken with the wine marinade.  place the covered glass container in the fridge overnight. ready to serve next day about 24hrs later.