Drunken Chicken (Zuì Jī 醉鸡)
Due to its simplicity and cold consumption, drunken chicken is considered a dish suitable for any occasion, especially during hot summer days.
Servings: 2
Ingredients
- 2 boneless chicken thighs including skin
Marinade
- 1 ½ teaspoon salt
- ¼ teaspoon ground Sichuan pepper
- 2 tablespoons Shaoxing rice wine
- 1 pcs green onion crushed
- 3 slices of ginger
For the broth
- 500 ml water
- 1 2,5 cm sliced ginger
- 1 green onion roughly chopped
- 1 pcs star anise
- 3 pcs dried jujubes optional
- 15 pcs goji berries optional
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup Shaoxing rice wine
For garnish
- chopped green onion
Instructions
Marinating chicken
- Mix salt and Szechuan pepper in a small pan. Sear over medium-low heat, shaking the pan occasionally, until tender (about 5 minutes). Transfer to a small plate and allow to cool.
- Bone the chicken thighs. Set the bones aside in the stock. Shred the thick part of the meat so that the meat is evenly thick.
- Sprinkle the chicken thighs with toasted salt and Szechuan pepper. Garnish with Shaoxing wine, green onions and ginger. Using your hand, gently massage in the spices and set aside for 15 minutes.
Broth
- Add the bones to a small pot with the water, ginger, green onions, star anise and jujubes.
- Heat over medium-high heat until it comes to a boil, then reduce to medium-low heat. Cook for 30 minutes, occasionally skimming off the foam from the top. Once the broth is done, let it cool.
- Add the goji berries, salt, sugar and Shaoxing wine. Stir until the sugar and salt are completely dissolved. Place the broth in the refrigerator to cool completely.
Chicken
- After the chicken is marinated, roll each thigh into a tight log, skin side out.
- Place the rolled chicken leg on a piece of aluminum foil. Wrap with foil to seal it completely.
- Add water to the pot and bring to a boil over medium-high heat.
- Place the chicken rolls on a steamer rack and steam over medium-high heat for 15 to 20 minutes, depending on the size of the chicken thighs. After 15 minutes, check for doneness by sticking a toothpick into the center of the chicken. If necessary, let cook for another 5 minutes.
- Prepare an ice bath by adding ice and water to a large bowl. Place the cooked chicken rolls in it and allow to cool completely.
- Once the chicken rolls and brine are completely cooled, remove the chicken thighs from the foil and transfer to a deep container.
- Place a mesh colander over the container, then drain and pour the brine over the chicken. Add the goji berries back to the chicken, discarding the rest of the solid ingredients. Seal the container and leave to marinate in the fridge overnight.
- Before serving, cut the chicken into 1cm pieces, drizzle with a little of the brine and garnish with green onions and goji berries. Serve chilled or at room temperature as a starter, or with rice as a main course.