Drunken Chicken 醉雞

This dish is usually made with boneless whole chicken leg that’s all in one piece and with the skin. Without the skin, the marinade will penetrate into the meat and make it rubbery and hard. You can also use bone-in chicken with the skin.

After I made the chicken, I used the marinade to make a broth by adding more chicken stock to it. Then I added Chinese thin noodles. Rice vermicelli would be a really good noodle to use too. You can add more ginger and angelica root (當歸 dānggūi) to give it a more medicinal (藥膳 yàoshàn) flavour.

Approximate cost (CAD) $8

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Prep Time 25

Cook Time 30

Resting Time 8

Total Time 8 55

Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack

Cuisine Chinese

Servings 3 Servings

Calories 383 kcal

Ingredients

3 Chicken legs with skin intact
1 ½ tsp Salt
½ tsp White pepper
2 tsp Sesame oil
1 slice Ginger
1 slice Angelica root (當歸 dānggūi)
2 Red dates (or 1 large one)
3 g Goji berries
1 c Chicken broth
½ c Shaoxing wine
1 tsp Light soy sauce
1 tsp Sugar
1 tsp Chicken broth powder

Instructions

In a pot, add 1 cup chicken broth, ½ cup Shaoxing wine, 1 or more slices of ginger, 1-2 red dates cut in half, 1 or more slices of angelica root, 1 tsp light soy sauce and 1 tsp sugar You will need enough to cover all the chicken that will be put in a container and stored in the fridge for 8 hours
Bring the mixture to a boil and then let it simmer for 30 minutes. Turn off heat, remove all the solids, add a small handful or 3 g of goji berries and let cool completely Goji berries are added afterwards to prevent the marinade from having a slightly tart flavour
While the marinade is cooking, debone chicken leaving the meat in one piece and trim off excessive fat
Use approx. 1 ½ tsp salt and ½ tsp white pepper to rub the chicken pieces on both sides
Use approx. 2 tsp sesame oil and rub only the skin sides
Prepare a piece of tin foil for each piece of chicken
Place the chicken, skin side down onto the tin foil
Roll the chicken, length-wise, to form a roll
Then wrap the tin foil tightly around the chicken
Gather one end and twist to close the opening
Hold the roll vertically with closed side down and try to press down on the other end to press the chicken together to eliminate any spaces. Then gather the other end and twist to close
Steam on high heat for 15 minutes or until done You can insert a toothpick to check for doneness. After you pull out the toothpick and the juice runs clear, then it should be done. I highly recommend a digital meat thermometer though; they’re easy and precise
When the chicken is done, place it into a plastic bag and submerse in cold water for 5 minutes to stop the cooking process. This process will give the skin a bit more elasticity. The plastic bag prevents the water from going into the chicken
Unwrap the chicken, put into a container and pour the marinade to cover all of the chicken. Cover container and store in the fridge for 8 hours If the chicken floats up, you can put a small plate on top of the chicken to weigh down
After 8 hours, slice the chicken and arrange in serving plate
Pour some of the marinade onto the chicken
Serve cold

Notes

I mentioned a meat thermometer in my recipe above. In case you were interested, this is the one that I use:

ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer

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Keyword Boneless Chicken, Chicken, Drunken Chicken