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Get Drunk with Drunken Chicken

Steamed chicken is nice, but drunken chicken is better, especially for this scorching summer ☀️.

For all I know, chicken is hard to cook, as it turns rubbery when just a bit overcooked. And I would definitely not want to dip into the bowl of delicious drunken chicken only to have a tough bite. So, perhaps I need to figure out the best way to cook a chicken first…

After consulting with a chicken master 👨‍🍳 who owns his own chicken farms, I realize that there is not one single best way to cook chicken, but only ways to cook different kinds of chickens. For example, the best way to cook Yellow Hair Chicken is to soak it in hot boiling water for a smoother texture. Whereas, the cooking technic soaking is not suitable for Kamei chicken which is rich in collagen, as the collagen and amino acid will dissolve in the water.

That also said, to make one nice drunken chicken is to choose a suitable chicken. So, I should go get a Kamei chicken. Kamei Rooster 🐓 is the best choice for making the dish because it is rich in collagen which coagulates after cooling, giving it a smooth texture and sweet taste.

Cool down and get drunk 🍻.

Recipe from Honkin Square


Yields4 Servings

 1 Kamei Rooster
 2 tsp Salt
 3 L Iced Water
 1 bottle of Pickling Sauce (Zao Lu)
 2 tbsp Sugar
 200 ml Shaoxing Wine
 50 ml Shaoxing Wine (for later use)

Prepare the chicken
1

Clean the Kamei Rooster, wipe dry. Marinade it with salt for 1-2 hrs. Bring water to the boil in a wok, steam the Kamei rooster for 18-20 mins. Turn off the heat and then rest in the covered wok for 10 mins. Remove the Kamei Rooster to the ice water, cool well (about 1 hr) and then halve.

2

Mix the pickling sauce, sugar, and 200mL Shaoxing wine together to make the sauce. Add Kamei rooster pieces and soak until well-flavored. (Tips: Soak the chicken in pickling sauce for 2-3 hr in room temperature, before putting it in the fridge)

To Serve
3

Just before serving, stir in 50ml Shaoxing wine to the sauce. Chop the Kamei Rooster into bite-sized pieces, top with the sauce.

Ingredients

 1 Kamei Rooster
 2 tsp Salt
 3 L Iced Water
 1 bottle of Pickling Sauce (Zao Lu)
 2 tbsp Sugar
 200 ml Shaoxing Wine
 50 ml Shaoxing Wine (for later use)

Directions

Prepare the chicken
1

Clean the Kamei Rooster, wipe dry. Marinade it with salt for 1-2 hrs. Bring water to the boil in a wok, steam the Kamei rooster for 18-20 mins. Turn off the heat and then rest in the covered wok for 10 mins. Remove the Kamei Rooster to the ice water, cool well (about 1 hr) and then halve.

2

Mix the pickling sauce, sugar, and 200mL Shaoxing wine together to make the sauce. Add Kamei rooster pieces and soak until well-flavored. (Tips: Soak the chicken in pickling sauce for 2-3 hr in room temperature, before putting it in the fridge)

To Serve
3

Just before serving, stir in 50ml Shaoxing wine to the sauce. Chop the Kamei Rooster into bite-sized pieces, top with the sauce.

Get Drunk With Drunken Chicken

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