Drunken Chicken with Shaoxing Wine

Name: Drunken Chicken with Shaoxing Wine
Cuisine: American
Ingredients: 1 fillet Young chicken, thigh; 1 dash Japanese leeks (leftover scraps are fine); 1 dash Ginger (skin scraps are fine); 100 ml ★ Shaoxing wine (or baiju); 2 ★ Star anise; 2 tsp ★ Cinnamon powder; 1 tbsp ★ Ginger (grated); 2 tbsp ★ Salt; 2 tsp ◎ Soy sauce; 2 tsp ◎ Black vinegar; 1 tsp ◎ Doubanjiang; 1 tsp ◎ Garlic (grated); 1 tsp ◎ Ginger (grated)

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

1fillet Young chicken, thigh
1 dashJapanese leeks (leftover scraps are fine)
1 dashGinger (skin scraps are fine)
100 ml★ Shaoxing wine (or baiju)
2★ Star anise
2 tsp★ Cinnamon powder
1 tbsp★ Ginger (grated)
2 tbsp★ Salt
2 tsp◎ Soy sauce
2 tsp◎ Black vinegar
1 tsp◎ Doubanjiang
1 tsp◎ Garlic (grated)
1 tsp◎ Ginger (grated)

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Steps

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.