DRUNKEN CHICKEN RECIPE
Best
chicken recipe, Drunken Chicken! Enjoy!
Active
Time : 30 mins
Total
Time : 30 mins plus a day's marination
Servings : 4 as an appetizer or 2 main course
INGREDIENTS
· 2
whole chicken parts (two breasts, two leg/thighs, or a mix), totaling about 2
pounds
·
One
1-inch piece of ginger
·
Kosher
salt
·
1
cup Shaoxing rice wine
·
1
cup chicken broth from simmering
INSTRUCTIONS
1.
Place
chicken and ginger in a medium saucepan. Add enough cold water to barely cover
chicken. Bring to a simmer over medium-high heat then reduce to lowest heat.
Liquid should be barely quivering. Cook until chicken is cooked through
(breasts should register 155°F on an instant read thermometer and legs should
register at least 165°F). Remove each piece as they cook through to a bowl.
When all chicken is cooked, pour broth over chicken in bowl.
2.
Let
the chicken and the broth cool. Chop the chicken into 1-inch to 1/2 inch
pieces, depending on the cut of the chicken (breasts should be cut into
1/2-inch pieces against the grain, legs can be cut into 1-inch pieces).
3.
Find
a non-reactive container that snugly fits all the chicken pieces. Place all the
chicken in the container, taking care not to cram the pieces. Season with salt.
Combine chicken broth and wine, and pour over chicken until completely covered.
Marinate for at least 24 hours, and up to 5 days. Serve cold, taking out as
many pieces of chicken as you need while keeping the rest in the marinade.
Special Equipment
·
3-quart
saute pan, non-reactive container for marinating
Recipe
from seriouseats.com
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