Chicken: Drunken Chicken by Liz Thomas

posted by Liz Thomas 01-28-100 12:13 AM

Drunken Chicken

This makes a good picnic dish and is equally at home on either a Chinese or Western table. At Chinese meals it is often served as part of a mixed "Cold Cuts" platter.

1 chicken -- completely thawed if frozen
3 large spring onions
3/4” piece of ginger - finely chopped
1 tbsp. corn oil
2 cups chicken stock
2 cups water
Sea salt
1/2 cup Shao Hsing rice wine
2 tsp. sugar
1 additional spring onion -- very finely chopped for garnish

Finely chop two of the spring onions and pound to a paste with the ginger and corn oil. Smear the paste all over the chicken, inside and out. Tie the legs together with string and leave it to stand for about 1 hour to absorb the flavours.

Place the giblets (with the exception of the liver) in the bottom of a steamer pan, plus the remaining spring onion, roughly chopped, water and stock and bring to a boil. Steam chicken (covered) till cooked, about 30 minutes. Test by piercing the fattest part of the thigh with a skewer, if the juices run clear it is done – if still pink cook for a bit longer. Leave the lid on, and let the chicken cool completely

Cut the chicken into serving pieces and sprinkle generously with sea salt, put in a dish, cover and refrigerate for about 4 hours. Strain and chill the cooking liquid and then remove all fat. This should set to a light jelly, if it is too sloppy boil for a few minutes more, chill again to test set.

Wipe the salt off the chicken and dry with kitchen paper, place in a deep bowl. Warm the jelly to dissolve it, add sugar and wine and pour it over the chicken. Chill till the jelly is set.

To serve, remove from the jelly, place in a serving dish – including some of the savoury jelly too – and sprinkle with the chopped spring onion.

Serves 6 to 8 people

Note: This recipe is the result of experimentation and adaption of several different versions of the classic Chinese dish. It was first published in one of our magazine a year ago and it is the copyright of Imagination Macau and the "Dining in Macau" website (watch out for it -- we're nearly ready!!!). Please feel free to pass it on to friends but we would appreciate it if you acknowledge our ownership. Thanks for your co-operation.

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