For chicken and stock:
- 2 Chicken leg quarters
- 2 ½ cups Water
- 2 slices Fresh gingerlarge
- ½ tsp Salt
- 1 ½ cups Chicken stockof your homemade, at room temperature
- 1 ½ cups Shaoxing rice wineShaoxing huadiao wine
- 1 ½ tsp Sugar
- 2 ½ tsp Sea salt
- 1 tbsp Goji berrieswolfberries, dried
Drunken Chicken is one of those mouthwatering, make-ahead dishes that is so emblematic of Chinese cooking. A Shanghainese specialty, steamed chicken legs are marinated with a fragrant mix of Shaoxing rice wine and chicken stock and served cold. And it couldn’t be easier to make at home.
First, debone the chicken legs, keeping the skin on. As a swap, try asking your butcher to debone the chicken for you. Save the bones for the stock. Make the chicken stock using the reserved chicken bones, water, and ginger. In the meantime, season the chicken with salt, then roll it up lengthwise and wrap in foil, twisting the ends to form a bundle. Steam the chicken bundles, then cool in a bowl of ice-cold water. This step stops the chicken from overcooking and tightens the skin for a bite when cooled. Finally, make the brine and soak the chicken for 24 hours. Slice and serve. It’s a terrific make-ahead appetizer.
To make the Drunken Chicken, you will need the following ingredients:
Steps to make Drunken Chicken
Prepare chicken legs
Make chicken stock
To a small pot, add the chicken bones, 2 ½ cups of water, and 2 large slices of ginger. Bring to a boil, then reduce to a simmer, and cook over low heat for at least 1 hour. Allow to cool. You need 1 ½ cups of chicken stock for this recipe. As a swap, skip this step and use store-bought chicken stock instead.
Wrap chicken in foil
Rinse the deboned chicken legs, drain the excess water, and pat them dry. Tear off two sheets of aluminum foil, each 12 inches long. Place each piece of chicken on a sheet of foil and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, wrap in foil, and twist the ends to form a bundle. They should look like 2 wrapped candies.