This dish was inspired by a lady's cooking I saw on Instagram. I went ahead to tweak on some recipes I did before to do this.
I'm not someone who enjoys having a dish that is infused with wine (I get drunk :P). I just didn't quite like the strong wine taste. Hence, I cut down the used in wine. However, my husband finds it lack of wine. It wouldn't be called Drunken Chicken if didn't have enough wine in it. This chicken is still sober, he said. =_=|||
So, if you want a truly drunken chicken, do add more wine. :P
Ingredients:
- 2 Chicken Drumstick, deboned
Marinade:
- 4 stalk Spring Onion, only the white part, bruised
- 2 slice Ginger
- 1 tablespoon Chinese Cooking Wine (like 绍兴花雕酒)
- 11/3 teaspoon Salt
Seasoning:
- 300ml Chicken Stock
- 200ml Water
- 2 slice or 7g Angelica Sinensis Gui 当归, use as it is or grind into powder
- 6 Red Dates 红枣
- 10g Wolfberries 枸杞子
- 100ml - 300ml Chinese Cooking Wine 绍兴花雕酒, add according to your preference
- Salt and Sugar to taste
How to do it:
- Bring all except wine, salt and sugar, in seasonings to boil.
- Reduce to a simmer and continue to simmer for 20mins.
- Add salt and sugar to taste.
- Add wine after the simmered seasoning has cooled.
- Chill the seasoning for later use.
- Meanwhile, flatten and tenderize the chicken using a mallet or the back of the knife.
- Pat dry with paper towel before adding the marinade.
- Marinate for at least 30mins.
- Prepare a sheet of foil with baking paper for each piece of chicken.
- Roll the chicken as tightly as possible.
- Wrap with foil with baking paper inside.
- Steam chicken roll for 25mins or till completely cooked.
- Remove foil and baking paper.
- Plunge steamed chicken rolls together with the sauce into the chilled seasoning prepared earlier.
- Let it sit in the seasoning till completely cooled.
- Refrigerate till chill or over night for better results.
- Sliced and serve chill.
Note:
- If you would like to remove more alcohol in the wine (step 4), add wine together with the other ingredients when preparing the seasoning (step 1).
- Omit the Angelica Sinensis Gui 当归, Red Dates 红枣 and Wolfberries 枸杞子, if you want a non-herbal version of the drunken chicken. (I used it to help reduce the strong taste the wine has and to bring fragrance.)
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