Shaoxing Drunken Chicken
1.
Wash the drumsticks and remove the bones, taking care not to break the skin. Detailed explanation of chicken thigh bone removal is introduced in another article.
Turn the boneless chicken thighs upside down, with the chicken skin inside, mix well with 4 tablespoons of Shaoxing wine and 3 teaspoons of salt and marinate for 20-30 minutes.
2.
The marinated chicken thigh is turned over again, with the skin on the outside. Arrange the chicken thighs on the foil and roll it up so that the chicken can be shaped after it is cooked.
3.
The chicken is tied up with cotton thread so that the gravy inside can be well preserved.
4.
Boil a pot of water. The amount of water must be overwhelmed by the chicken rolls. After the water is boiled, put in the chicken rolls. Keep the temperature of the water at the boiling water and slowly soak for about 20 minutes on a low fire. Then turn off the heat and simmer for another 5 minutes, so that the meat will be more tender.
5.
Prepare a basin of ice water and put the braised chicken rolls in the ice water. This is to let the internal moisture radiate with the water vapor and make the meat more tender. Keep adding ice cubes midway. Until completely cooled.
6.
The marinated sauce can be prepared while waiting for the chicken rolls to cool. The most basic sauce is broth and wine. I used a 14.5 ounce can of chicken broth that I bought for the broth. You can also make it yourself. The ratio of stock to wine is about 1:1. Pour a pot of stock into the prepared pot, then add 1 teaspoon of salt and 1/2 teaspoon of sugar. At this time, you can also add wolfberry and astragalus according to your preference. Let ginseng and angelica boil and let cool. The stock pot is filled with equal volume of Shaoxing wine, and the stock and wine are poured together for later use. After the chicken roll has cooled down, loosen it. Be careful when loosening the ties, and don’t break the chicken skin. Then put it in the sauce mentioned above, the sauce must be overwhelmed by the chicken.
7.
Cover it and put it in the refrigerator for a day, then you can slice it and put it on a plate, drizzle with some sauce, sesame oil and chopped green onion and start eating! !
Tips:
1. If it is troublesome to remove the bones, it is good to have the bones together, the taste is smoother, and the boneless ones are better sliced and easier to eat.
2. I use the method of soaking and boiling, but I can also use the method of steaming and boiling. The time is about 20 minutes.
3. The cooked chicken must be put into ice water. Soaking in ice water can shrink the skin, tighten the chicken, and make the taste more elastic and tender.
4. The sauce must overwhelm the chicken. A crock pot can be used for the container for marinating chicken.
5. The choice of wine can be Shaoxing wine, Huadiao wine, red wine, yellow wine.
6. Although the ratio of stock soup and Shaoxing wine in this dish is generally 1:1, you can make your own according to your own preference for the amount of wine in the sauce. If you put too much Shaoxing wine, it tastes a bit bitter. Lucy recommends that you consider it. 3:2, this has a little alcoholic taste but not too strong.
7. The sauce can also be added with wolfberry, astragalus, ginseng, angelica, etc. as you like and can be reused. If it is not used temporarily, it can be put in a sealed bag and frozen. Defrost it next time.
