Recipe of Any-night-of-the-week Drunken Chicken with Shaoxing Wine

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Speedy Drunken Chicken with Shaoxing Wine. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Drunken Chicken with Shaoxing Wine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Drunken Chicken with Shaoxing Wine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Drunken Chicken with Shaoxing Wine using 13 ingredients and 11 steps. Here is how you cook that.

This is a popular chilled appetizer in China. For this recipe, I was very particular about the seasonings and how it is simmered. For those in a hurry, stew the chicken continuously for 25 minutes while turning it over. Recipe by Kajinnodanna

Ingredients and spices that need to be Take to make Drunken Chicken with Shaoxing Wine:

1. 1 fillet Young chicken, thigh
2. 1 dash Japanese leeks (leftover scraps are fine)
3. 1 dash Ginger (skin scraps are fine)
4. 100 ml ★ Shaoxing wine (or baiju)
5. 2 ★ Star anise
6. 2 tsp ★ Cinnamon powder
7. 1 tbsp ★ Ginger (grated)
8. 2 tbsp ★ Salt
9. 2 tsp ◎ Soy sauce
10. 2 tsp ◎ Black vinegar
11. 1 tsp ◎ Doubanjiang
12. 1 tsp ◎ Garlic (grated)
13. 1 tsp ◎ Ginger (grated)

Steps to make to make Drunken Chicken with Shaoxing Wine

1. Cut the sinews of the chicken.
2. In a pot with plenty of water, add the leeks and ginger, bring to a boil, then add the chicken from Step 1.
3. Boil for 15 minutes with the skin side up.
4. After 15 minutes, remove the chicken from the pot, rinse underwater, then soak the chicken in a bowl of ice water. This will seal in the flavors.
5. Once it completely cools to the touch, return it to the pot, then stew with the skin side down on high heat for 10 minutes.
6. After 10 minutes, repeat Step 4 by chilling the chicken in ice water to seal in the flavors.
7. Slice the chicken into pieces appropriately sized for picking up with chopsticks, transfer them to a bowl, then chill in the refrigerator.
8. Fill a separate sauce pan with 500 ml water, bring to a boil, add the ★ ingredients, boil over high heat for 3 minutes, then turn off the heat. Adjust the amount of salt to taste.
9. When the contents of the saucepan from Step 8 cool, pour into the bowl from Step 7.
10. Wrap the bowl in plastic wrap, then let it chill in the refrigerator for over 8 hours, then it's ready to serve. I recommend letting it sit for 24 hours.
11. Remove the drunken chicken from the refrigerator, garnish with scallions, then drizzle on a sauce made from combining the ◎ ingredients.

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