Drunken Chicken
繁體中文

Ingredients

Chicken leg 2 large Sliced Ginger 4 slice Scallion (cut in half) 1 stalk Shao-Xin wine 1-1/4 cup Salt 2 tsp Chicken bouillon powder 1 tsp Fish sauce 2 Tbs Water 1/4 cup Dried wolfberry (washed with hot water) 1 Tbs

Instructions

1.	Wash the chicken legs. Cut open the back of each leg, take out the bone, and lay the meat flat.
2.	Place the chicken, scallion and ginger in a deep dish. Steam over high heat for 25 minutes (I used Da-Tung rice cooker).
3.	Prepare a big bowl of ice water. Soak the steamed chicken in the ice water for 10 minutes.
4.	Mix the Shao-Xin wine, salt, chicken bouillon powder, fish sauce, water, dried wolfberry and the juice/ginger/scallion from steaming the chicken in a container until combined.
5.	Transfer the chicken into the wine mixture. Cover and store the container in the fridge for at least 8 hours. Cut the chicken into 1.25cm/0.5" thick slices and serve with some of the wine mixture and dried wolfberry.

醉雞
ENGLISH

材料

大雞腿 2 隻 薑片 4 片 蔥(對切) 1 支 紹興酒 1-1/4 杯 鹽 2 小匙 雞粉 1 小匙 魚露 2 大匙 水 1/4 杯 枸杞(用熱水洗過) 1 大匙

做法

1.	雞腿沖洗乾淨，背部切一大刀，剔掉骨頭後將雞肉攤成一片。
2.	將雞肉，蔥和薑裝盤後放進蒸籠裡用大火蒸25分鐘(我是用大同電鍋蒸)。
3.	準備一大盆冰水，將蒸好的雞肉浸泡在冰水裡10分鐘。
4.	將紹興酒，鹽，雞粉，魚露，水，枸杞和蒸雞剩餘的雞汁放入在一個有蓋的容器並攪拌均勻。
5.	把雞肉轉浸泡在紹興酒混合液內。蓋上蓋子，放進冰箱冷藏至少8小時使其入味。食用時拿出切成1.25cm/0.5"厚片，裝盤後淋些紹興酒混合液和枸杞。

最後更新 (Last Update): 02/01/2021
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