DRUNKEN CHICKEN
Drunken chicken is a Shanghainese cold dish where chicken is steeped in rice wine, hence 'drunken chicken.' This drunken chicken recipe is by Nook & Pantry.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
- Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you're using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
- Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 - 40 minutes or until the internal temperature near the bone reaches 165°F - 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
- Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
- After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.
Nutrition Facts : Calories 487 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 people, Sodium 3606 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
DRUNK CHICKEN
Cooking a chicken on a beer can.
Provided by Max
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.
- Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.
- Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).
- Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
- Place chicken in center standing up on can to cook. Cover and cook for two hours.
- Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 6.3 g, Cholesterol 140.4 mg, Fat 23.1 g, Fiber 0.6 g, Protein 44.4 g, SaturatedFat 6.3 g, Sodium 135.6 mg, Sugar 0.1 g
DRUNKEN CHICKEN
This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
- Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
- Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
- Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
- Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
- Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
- Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
- Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
- Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.
DRUNKEN CHICKEN ...HEAVY ON THE SAUCE!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Liberally sprinkle the chicken with salt and pepper.
- Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
- To serve, top with the remaining herbs and pine nuts and serve with warm bread.
CHINESE DRUNKEN CHICKEN
A traditional Chinese cold appetizer, this Chinese Drunken chicken recipe made with Shaoxing wine. It has amazing flavor and texture, and is simple to make.
Provided by Judy
Categories Chicken
Time P1DT1h25m
Number Of Ingredients 9
Steps:
- Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you'll be using in this recipe. You might be able to ask your butcher to help you with this step!
- In a small pot, add your reserved chicken bones, 2 ½ cups water, and ginger. Bring to a boil and simmer over low heat for at least 1 hour (or longer). We'll need 1 ½ cups of chicken broth for the recipe. You can also eliminate this step if you want to use store-bought chicken stock.
- Rinse off your de-boned chicken and pat thoroughly dry with a paper towel. Grab 2 pieces of aluminum foil, each about 12" long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle.
- Steam the chicken in the foil over high heat for 20 minutes, covered. Turn off the heat and let the chicken sit in the steamer for another 5 minutes with the lid tightly closed.
- Transfer the foil wrapped chicken to an ice bath, and let it sit there for 10-15 minutes, until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken's overall texture.
- Now it's time to make the brine. In a non-reactive container (I used a glass loaf pan. Anything narrow and deep, where the chicken can remain submerged, will work), add the 1 ½ cups chicken broth, 1 ½ cups shaoxing wine, sugar, salt, and goji berries. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.v
- Slice and serve cold or at room temperature. This dish is usually served as a cold appetizer. Remember to store the chicken in the brine until serving and use clean utensil whenever coming contact with the brine and chicken. Consume the chicken within 3 days.
- Note: We did this dish with equal parts wine and broth. You can change the ratio according to your own tastes, whether you like a stronger or lighter wine taste. But beware...upping the ratio of wine can make the chicken bitter, so proceed with caution.
Nutrition Facts : Calories 218 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 71 mg, Sugar 2 g, ServingSize 1 serving
18TH CENTURY DRUNKEN ENGLISH SOMERSET CIDER CHICKEN WITH HONEY
A delicious 18th Century recipe from the county of Somerset; Somerset is the home of England's most notorious cider, 'scrumpy', a seemingly innocent drink to the unwary! However, cider makes an excellent substitute for wine in cooking and tenderises the meat beautifully. The addition of honey blends extremly well with the cider, and adds a complexity to this easily baked chicken dish. Serve with steamed greens and baked or mashed potatoes.
Provided by French Tart
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put your chicken pieces in a dish (in a single layer).
- Combine the remaining ingredients, pour over the chicken and allow to stand for a minimum of 1 hour.
- Oven bake the chicken slowly in a large oven proof dish/pan for approximately 1 hour, basting the joints periodically as they cook.
- Serve hot with steamed greens and mashed or baked potatoes.
Nutrition Facts : Calories 248.8, Fat 11.8, SaturatedFat 2.6, Cholesterol 89.3, Sodium 377.7, Carbohydrate 8.9, Fiber 0.1, Sugar 8.7, Protein 26
TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL
Made from fermented glutinous brown rice, Shaoxing wine is what gives this dish its slightly sweet flavor and nutty fragrance. The dish relies heavily on the wine's aroma and flavor, so if you can't find it, substitute with a good quality dry sherry (a Manzanilla variety will work well). Here, the chicken is poached instead of simmered, guaranteeing a moist bird that soaks in the flavor of its cooking liquid. But if it's a more intense flavor you're looking for, allow the chicken to chill in the poaching liquid overnight.
Provided by Kay Chun
Categories dinner, lunch, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
- As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
- Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
- Slice chicken and serve with brown rice and cilantro-scallion oil.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 29 grams, Carbohydrate 73 grams, Fat 35 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 11 grams, TransFat 0 grams
DRUNKEN CHICKEN
I picked up the McCormick Cookbook for 50 cents in a thrift shop, mainly because this recipe, chicken breasts in a rich rum flavored cream sauce, caught my eye. It was a good move. The chicken was absolutely delicious. I had it on noodles, and thought it was perfect that way. But it would go with many things. I did not include the marinating time in the total cooking time, which is 30 minutes.
Provided by Charmed
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts to 1/2" thickness and pierce several times with a fork; place in a single layer in a shallow glass dish and set aside.
- Combine rum, nutmeg, soy sauce, lime juice, brown sugar, bon appetit seasoning, crushed red pepper and ginger and mix well; pour over chicken and marinate at room temperature for 30 minutes, turning once.
- Melt the butter over a medium heat in a skillet with a cover.
- Remove the chicken from the marinate (but reserve the marinade) and saute in the butter until cooked through; when done, remove the chicken from the pan and keep warm.
- Add the mushrooms to the pan and sautee until cooked.
- Reduce the heat to low, add the marinade, and then gradually add the sour cream, stirring well, until the mixture is well-blended.
- Cover and simmer for about 5 minutes.
- You might want to check and stir it once or twice during the cooking time to keep it from separating.
- Serve the sauce over the chicken.
- Sprinkle with additional nutmeg if desired.
- NOTES:.
- If you don't have bon appetit seasoning, you can substitute a mixture of celery salt and onion powder in equal amounts.
- If you would rather use celery seed and/or dried onion flakes, try to crush them up as much as possible, and add about 1/4 teaspoons of salt.
- Also, if you find the sauce getting too thick, you can always thin it just a bit with a little milk or cream.
Nutrition Facts : Calories 361.4, Fat 19.5, SaturatedFat 11.6, Cholesterol 109, Sodium 402.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4.2, Protein 30.7
DRUNKEN CHICKEN
An easy to prepare poultry dish that is fancy enough for company and easy enough for family! You can substitute any poultry (turkey, duck, grouse, etc) for the chicken and it will be equally tasty! Enjoy!
Provided by Wrennie
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray 9x13 baking dish (a cake pan is fine) with non-stick cooking spray.
- Spread Cream of Mushroom soup on bottom of pan.
- Place chicken breasts in single layer on top of soup.
- Place a slice of cheese on each breast.
- Next, place a scoop of Cream of Chicken soup on top of the cheese.
- Mix Stove Top and wine in a bowl until stuffing is moistened.
- Using your hand, gently press a scoop of the moistened stuffing onto each of the chicken breast.
- Cover the pan with foil.
- Bake at 350 degrees for 60 minutes.
- Remove foil and bake another 15 minutes or until stuffing gets crisp on top.
- Use a spatula to remove breasts from the baking dish onto plates.
- Enjoy!
Nutrition Facts : Calories 497.9, Fat 16.2, SaturatedFat 7.1, Cholesterol 98.2, Sodium 1143.3, Carbohydrate 32.2, Fiber 4, Sugar 3.5, Protein 39.7
DRUNKEN CHICKEN
This succulent and juicy drunken chicken is boiled, then scented with Shaoxing wine and served with a classic ginger and scallion sauce.
Provided by Grace Young
Yield Serves 4 to 6 as part of a multi-course meal
Number Of Ingredients 7
Steps:
- Remove any fat pockets from the chicken. Rub chicken with about 2 tsp. salt. Rinse the chicken under cold water and drain on a rack.
- In a 6-quart pot, or a pot large enough to fit the chicken, bring 3 quarts cold water to a boil over high heat, covered. Carefully add chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Cover and return to a boil over high heat. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. Slowly pour 4 quarts ice water over the chicken, until chicken is warm to the touch.
- Return the chicken cooking liquid to a rolling boil over high heat. Again, carefully add the partially cooked chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Return to a boil over high heat, uncovered. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. (The chicken should register 170 degrees when tested with a meat thermometer at the meatiest part of the thigh. If not, return to the pot and simmer several more minutes.) Slowly pour the remaining 4 quarts of ice water over the chicken in the colander, until chicken is warm to the touch. Save the chicken broth and reserve for soups.
- Place the chicken on a rack and air-dry 30 minutes in a cool and breezy room. Sprinkle the entire surface of the chicken with 3⁄4 tsp. salt. With a meat cleaver, chop the chicken through the bone into bite-size pieces, reserving any chicken juices (or disjoint into serving pieces). Place the chicken in a casserole dish and pour rice wine over the chicken. Cover and marinate 1 to 2 hours at room temperature, occasionally basting chicken with rice wine. Pour reserved juices back into the casserole.
- Meanwhile, place scallions, ginger, and remaining 1½ tsp. salt in a small heatproof dish. In a small skillet, heat oil over high heat until hot but not smoking. Carefully pour hot oil over scallions and ginger. The oil will make a crackling sound as it hits the scallions and ginger. Serve chicken with scallion-ginger sauce at room temperature.
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