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CHINESE DRUNKEN CHICKEN

Chinese Drunken Chicken is a well-known Shanghainese dish. It is traditionally made by poaching a whole chicken but you can also choose to steam it. This dish is a great representation of Shaoxing wine's true essence as its main flavor/taste comes from the wine itself. 
Bite-sized pieces of chicken with a shiny and bouncy skin, surrounded by wine spiked aspic that melts in your mouth! :D
It's pretty simple to make (though needs a bit of waiting time) and doesn't require much ingredients. As long as you have some Angelica roots, goji berries, ginger and Shaoxing wine, of course, you are good to go :) You can serve it alone as an appetizer - eaten cold or at room temperature (the usual way), with a bowl of noodles in hot chicken broth, or with hot steamed rice for a juxtaposition of temperatures. 

The usual few ingredients, along with sugar and salt :)

Ingredients:

  • 1 'kampung' chicken whole leg
  • 1 tbsp goji berries
  • 3 large slices of ginger
  • Few slices (Approx 5g) Angelica root/dang gui
  • 3/4 cup Shaoxing Hua Diao wine/rice wine
  • 2 1/2 cups water
  • 1 tsp brown sugar
  • 1 tsp sea salt (Adjust to your own preference)

  1. Bring water to a boil in a pot. Add ginger slices, goji berries, Angelica root slices, salt and sugar. Give it a stir. Once the sugar and salt are dissolved, add the chicken whole leg and cover the lid. Turn to low heat and continue to simmer for about 20 mins.
  2. Turn off the heat and let everything cool down WITHOUT opening the lid.
  3. When it's cooled almost to room temperature, transfer the chicken whole leg and stock into a glass/steel container. Make sure the container is deep enough so the whole leg can remain submerged. Pour the Shaoxing wine in (You can adjust the amount according to your own preference, whether you like a stronger or lighter wine taste. But do take note that by adding more wine, it might make the chicken taste bitter).
  4. Cover and refrigerate for at least 6 hours, or up to 24 hours, if you like. Chop into bite-sized pieces and serve. Best served cold. 

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