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Drunken Chicken

by justDelicious (follow)
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A commonly found cold dish in a Chinese restaurant that I love. Therefore, I decided to remake it myself.

It is quick and simple to make.

Give it a try!

Preparation Time: 5 minutes plus 1 hour marinating
Cooking Time: 30 minutes
Makes: 4 servings

1 whole chicken
2 spring onions
2 knobs ginger
500 ml chinese wine (Shao xing Wine)
3 tbsp salt
3 tbsp sugar

First, prepare chicken by rubbing salt gently over the chicken. (Don't use all the salt, leave some for later)

Carefully remove this part of the chicken as it will not taste nice.

In a large pot, boil about 6 cups of water (enough to cover half of your chicken).

Carefully place the chicken, spring onions and ginger into the pot. Let it cook on high heat for about 15 minutes.

Then turn the chicken over and cook it on low heat for another 15 minutes.

In the meantime, prepare the sauce for marinating - add 3 tablespoons of sugar and 1-2 tablespoons of salt into the prepared Chinese wine. Stir well.

Try poking the chicken with a fork or chopstick, and if it goes straight through, the chicken is done. Turn the heat off and remove the chicken from the pot. Let cool.

Optional: If you don't want to wait, prepare a bowl of ice water and put your chicken in after cutting it.

On a cutting board, cut the chicken into desired size. At this point, I already transferred my sauce into a bigger plating bowl.

Transfer chicken to the bowl and make sure there is enough sauce to cover the chicken. If there is not, add some left over chicken stock that you prepared earlier into the bowl.

Marinate for at least an hour before serving.
Best to serve with rice.

I like this Recipe - 4
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