Monday, February 14, 2011

Simple and Easy Summer Dish - Drunken Chicken

We went away to visit Mother in Law, and paid tribute to my Father in Law in his resting place yesterday, very limited time to cook dinner.  Lucky it's summer and I just prepared the easy drunken chicken with some steamed rice.

Drunken chicken is usually eaten cold.  I found a bottle of marinate sauce in the Asian grocery shop and decided to try out, it's a mixture of shaoxin wine, mirim, sugar, salt, and five spice, I think.

The first time I used the bottled sauce, but it's rather nice.

For the chicken, we normally use small sized chicken in this type of cooking, around 1.2 kgs.

Bring a pot full of water, add a knob of ginger, 2 sprigs of coriander, a piece of lemon grass and a clove of garlic and some salt.

Once the water is boiling, add the cleaned chicken (no need to stuff it) and boil it for 15 minutes on medium high heat, switch off and let the chicken soak in boiling broth for a further 15 minutes, take it out and put immediately into the fridge (not the freezer) to cool.

Once totally cooled (after an hour or so), take it out and cut into big chunks (quarters), and add marinate sauce, a bit of white pepper, and some goji berries.

Leave it over night or longer in the fridge, and then cut into serving pieces.  Serve cold with steamed rice and steamed veggies.

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