Post by SeaDragon on Dec 5, 2017 16:52:06 GMT 10
Drunken Chicken (Chicken marinated with rice wine)
Recipe by Elizabeth Chong, ABC Radio, Friday 8 December 2006
Cooking method: Steaming
Ingredients:
1 size-12 chicken
1 1/2 teaspoons salt
2 teaspoons sugar
1 cup Shaoxing rice wine
1 extra tablespoon Shaoxing rice wine
Method:
Place the chicken in deep dish. Gently rub salt and sugar onto the skin as well as inside the bird. Allow to stand for approximately one hour.
Pour the cup of wine (less 1 tablespoon) over the entire chicken (inside as well). Marinate for six hours. Turn the chicken several times in the wine marinade.
Cooking:
Remove the chicken from the dish. Place two chopsticks on the dish to make a platform for the chicken and position the chicken over the platform, breast side up. Do not empty the wine. Take your wok, insert a steaming rack (a round cake rack or similar will do) and add boiling water with its level just below the base of the rack. The chicken is now ready for steaming.
Place the chicken onto the steaming rack, cover with the wok lid and steam gently for 30 minutes. Turn the chicken over, breast side down and continue steaming for another 20 minutes. Remove the chicken to a plate. Allow to cool.
Strain the sauce obtained from steaming (from the dish), add the reserved tablespoon of uncooked wine and pour over the chicken. This should be done just prior to serving.
The traditional manner for presenting Drunken Chicken is to chop the bird using a cleaver.
First, halve the bird along the breast bone. Cut wings and drumsticks away and chop remaining portions into bite-sized pieces.
Recipe by Elizabeth Chong, ABC Radio, Friday 8 December 2006
Cooking method: Steaming
Ingredients:
1 size-12 chicken
1 1/2 teaspoons salt
2 teaspoons sugar
1 cup Shaoxing rice wine
1 extra tablespoon Shaoxing rice wine
Method:
Place the chicken in deep dish. Gently rub salt and sugar onto the skin as well as inside the bird. Allow to stand for approximately one hour.
Pour the cup of wine (less 1 tablespoon) over the entire chicken (inside as well). Marinate for six hours. Turn the chicken several times in the wine marinade.
Cooking:
Remove the chicken from the dish. Place two chopsticks on the dish to make a platform for the chicken and position the chicken over the platform, breast side up. Do not empty the wine. Take your wok, insert a steaming rack (a round cake rack or similar will do) and add boiling water with its level just below the base of the rack. The chicken is now ready for steaming.
Place the chicken onto the steaming rack, cover with the wok lid and steam gently for 30 minutes. Turn the chicken over, breast side down and continue steaming for another 20 minutes. Remove the chicken to a plate. Allow to cool.
Strain the sauce obtained from steaming (from the dish), add the reserved tablespoon of uncooked wine and pour over the chicken. This should be done just prior to serving.
The traditional manner for presenting Drunken Chicken is to chop the bird using a cleaver.
First, halve the bird along the breast bone. Cut wings and drumsticks away and chop remaining portions into bite-sized pieces.