This Drunk Chicken Is Ahead On Purpose (So You Can Relax Tomorrow)

This Drunk Chicken Is Ahead On Purpose (So You Can Relax Tomorrow)

  • Foods
  • January 14, 2023
  • No Comment
  • 5

What’s better than a good recipe? When something is so simple that you don’t even need it. Welcome to It’s That Simple, a column where we tell you the dishes and drinks we can make with our eyes closed.

Let’s pretend we’re friends and we happen to be chatting on the phone about our failed New Year’s resolutions, the boy next door, and how to use up the chicken in the freezer. Instead of a ho hum roast, I’d say, “How about turning to Taiwanese drunk chicken (醉雞) that’s soupy, fragrant, and guaranteed to have leftovers you’ll actually want to eat?”

The beauty of this recipe is that the broth does all the work.

With roots from China, specifically from Shaoxing, a city in Zhejiang province, the dish uses the famous Shaoxing rice wine, which is commonly used in Chinese cuisine. For the uninitiated, Shaoxing wine is the star of the show in Drunk Chicken, but if you see bottles labeled “rice cooking wine” without the Shaoxing designation, they’ll work too.

Drunk chicken riffs can be found all over Asia. It is most commonly made from the whole bird, cut up, and sold by the piece in restaurants and food stands. My family always makes drunk chicken out of whole chicken because we’re a family of eaters, but the same process and technique can be used for whatever cuts you have.

My favorite are boneless chicken thighs, which you can roll up like ballotine and cut into thick slices. But if you care as little about aesthetics as I do, you can trade in any piece of chicken you might have in the fridge: drumsticks, breasts, and even wings (a great little snack found at night markets in Taiwan) all result in one Star Court.

Here’s how I make my family’s Taiwanese Drunken Chicken:

In a medium saucepan, place 3 boneless, skinless chicken thighs and cover with cold water. Add any flavorings you have in your cooking like the green chunks of scallion, a chunk of ginger and goji berries and star anise if you have them on hand. Add a few large pinches (about 1 teaspoon) of salt and a dash (about 1 tablespoon) of Shaoxing wine. Bring the mixture to a boil, then reduce to a simmer. Simmer for about 10 minutes until done. At this point, many cooks in Asia take out the chicken and dunk it in cold water for rarer meat, but resting in the hot broth ensures it’s thoroughly cooked without a hint of pink – turn off the heat , put the lid on and let the chicken rest for another 10 minutes. You’ll know it’s done when you cut through the flesh and the juice runs clear. Pour 1 cup of Shaoxing wine into the broth, put the lid back on and refrigerate overnight. To serve, cut the chicken into chunks, drizzle generously with sesame oil, and sprinkle with salt. Serve cold or at room temperature with the broth and some steamed rice.

Related post

Loneliness is an epidemic – Dr.  Joseph Mercola

Loneliness is an epidemic – Dr. Joseph Mercola

25 questions with Dr. Mercola | FULL VERSION He may be a bestselling author and one of the most visited doctors…
Nissan is reportedly studying an electric pickup truck for the US

Nissan is reportedly studying an electric pickup truck for…

Nissan has launched a handful of concepts in 2021 that preview potential designs for the brand’s upcoming EV portfolio. One of…
What’s behind the rise of caviar bars?

What’s behind the rise of caviar bars?

At Chicago’s Heritage Restaurant & Caviar Bar, restaurateur Guy Meikle personally guides guests through what may be their first encounter with…

Leave a Reply

Your email address will not be published. Required fields are marked *