DRUNKEN CHICKEN
Work in Progress, the Chinese rice wine vinegar is traditional but definitely not to my taste. I found equal parts soy sauce and Bourbon or Boodles Gin work better for me. Remember it is meant to be served thoroughly chilled. I add garlic to the poaching liquid and green onion aioli or curry aioli to serve.
INGREDIENTS
* 2 whole chicken parts (two breasts, two leg/thighs, or a mix), totaling about 2 pounds
* One 1-inch piece of ginger
* Kosher salt
* 1 cup Shaoxing rice wine
* 1 cup chicken broth from simmering
DIRECTIONS
1.
Place chicken and ginger in a medium saucepan. Add enough cold water to barely cover chicken. Bring to a simmer over medium-high heat then reduce to lowest heat. Liquid should be barely quivering. Cook until chicken is cooked through (breasts should register 155°F on an instant read thermometer and legs should register at least 165°F). Remove each piece as they cook through to a bowl. When all chicken is cooked, pour broth over chicken in bowl.
2.
Let the chicken and the broth cool. Chop the chicken into 1-inch to 1/2 inch pieces, depending on the cut of the chicken (breasts should be cut into 1/2-inch pieces against the grain, legs can be cut into 1-inch pieces).
3.
Find a non-reactive container that snugly fits all the chicken pieces. Place all the chicken in the container, taking care not to cram the pieces. Season with salt. Combine chicken broth and wine, and pour over chicken until completely covered. Marinate for at least 24 hours, and up to 5 days. Serve cold, taking out as many pieces of chicken as you need while keeping the rest in the marinade.
Work in Progress, the Chinese rice wine vinegar is traditional but definitely not to my taste. I found equal parts soy sauce and Bourbon or Boodles Gin work better for me. Remember it is meant to be served thoroughly chilled. I add garlic to the poaching liquid and green onion aioli or curry aioli to serve.
INGREDIENTS
* 2 whole chicken parts (two breasts, two leg/thighs, or a mix), totaling about 2 pounds
* One 1-inch piece of ginger
* Kosher salt
* 1 cup Shaoxing rice wine
* 1 cup chicken broth from simmering
DIRECTIONS
1.
Place chicken and ginger in a medium saucepan. Add enough cold water to barely cover chicken. Bring to a simmer over medium-high heat then reduce to lowest heat. Liquid should be barely quivering. Cook until chicken is cooked through (breasts should register 155°F on an instant read thermometer and legs should register at least 165°F). Remove each piece as they cook through to a bowl. When all chicken is cooked, pour broth over chicken in bowl.
2.
Let the chicken and the broth cool. Chop the chicken into 1-inch to 1/2 inch pieces, depending on the cut of the chicken (breasts should be cut into 1/2-inch pieces against the grain, legs can be cut into 1-inch pieces).
3.
Find a non-reactive container that snugly fits all the chicken pieces. Place all the chicken in the container, taking care not to cram the pieces. Season with salt. Combine chicken broth and wine, and pour over chicken until completely covered. Marinate for at least 24 hours, and up to 5 days. Serve cold, taking out as many pieces of chicken as you need while keeping the rest in the marinade.
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