Drunken Chicken Or Shanghai Wine Chicken Recipes

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DRUNKEN CHICKEN



Drunken Chicken image

Drunken chicken is a Shanghainese cold dish where chicken is steeped in rice wine, hence 'drunken chicken.' This drunken chicken recipe is by Nook & Pantry.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 1h

Number Of Ingredients 9

3 lbs. (1.3 kg) chicken, dark meat preferably
2 tablespoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
0.5 oz. (14 g) ginger, thinly sliced
4-6 green onion, white parts only, sliced lengthwise
1 1/2 cup Shaoxing rice wine
2 teaspoon white sugar
Ice cubes and water

Steps:

  • Mix the salt with the two peppers. Rub the chicken all over with the salt and pepper and let it sit for an hour.
  • Bring 6 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger. Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. If you're using a whole chicken, when the water is simmering for 10 minutes, lift the chicken out of the water and make sure the stock in the cavity empties back into the pot. Do that 3 times for a whole chicken. For chicken pieces or leg quarters, gently stir the pot once or redistribute the leg quarters so they cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
  • Bring water to a boil in the steamer. Place the chicken in an even layer, scatter the green onion and ginger all over and steam over medium heat for 30 - 40 minutes or until the internal temperature near the bone reaches 165°F - 170°F (73°C - 76°C). If the chicken pieces are larger, they will take longer to steam. If any of the pieces are touching make sure to redistribute them in the middle of cooking so they cook evenly.
  • Mix the ice cubes and water and shock the chicken in ice cold water for 2 minutes. If you poached the chicken, shock it after the chicken has cooled to room temperature. If you steamed the chicken, shock it immediately after steaming.
  • After cooking, cut the chicken into bite sized pieces, or score the chicken meat with a knife. Put the chicken pieces into a large container. Mix 3/4 cup to 1 cup of the chicken stock (the liquid you poached the chicken in or the liquid that comes out of the chicken after steaming) with the sugar and rice wine. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.

Nutrition Facts : Calories 487 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 people, Sodium 3606 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

CHINESE DRUNKEN CHICKEN



Chinese Drunken Chicken image

A traditional Chinese cold appetizer, this Chinese Drunken chicken recipe made with Shaoxing wine. It has amazing flavor and texture, and is simple to make.

Provided by Judy

Categories     Chicken

Time P1DT1h25m

Number Of Ingredients 9

2 chicken leg quarters
2 ½ cups water
2 large slices ginger
1/2 teaspoon salt
1 ½ cups of your homemade Chicken broth ((at room temperature))
1 1/2 cups shaoxing huadiao wine ((绍兴花雕酒))
1 1/2 teaspoons sugar
2 1/2 teaspoons sea salt
1 tablespoon dried goji berries/wolfberries

Steps:

  • Debone the chicken leg quarters, keeping the skin on. Keep the bones to make a homemade stock, which you'll be using in this recipe. You might be able to ask your butcher to help you with this step!
  • In a small pot, add your reserved chicken bones, 2 ½ cups water, and ginger. Bring to a boil and simmer over low heat for at least 1 hour (or longer). We'll need 1 ½ cups of chicken broth for the recipe. You can also eliminate this step if you want to use store-bought chicken stock.
  • Rinse off your de-boned chicken and pat thoroughly dry with a paper towel. Grab 2 pieces of aluminum foil, each about 12" long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle.
  • Steam the chicken in the foil over high heat for 20 minutes, covered. Turn off the heat and let the chicken sit in the steamer for another 5 minutes with the lid tightly closed.
  • Transfer the foil wrapped chicken to an ice bath, and let it sit there for 10-15 minutes, until the chicken is completely cool. This step ensures that the juices remain locked in and improves the chicken's overall texture.
  • Now it's time to make the brine. In a non-reactive container (I used a glass loaf pan. Anything narrow and deep, where the chicken can remain submerged, will work), add the 1 ½ cups chicken broth, 1 ½ cups shaoxing wine, sugar, salt, and goji berries. Once the chicken is cool, unwrap the chicken and place in the brine. Cover and refrigerate for 24 hours.v
  • Slice and serve cold or at room temperature. This dish is usually served as a cold appetizer. Remember to store the chicken in the brine until serving and use clean utensil whenever coming contact with the brine and chicken. Consume the chicken within 3 days.
  • Note: We did this dish with equal parts wine and broth. You can change the ratio according to your own tastes, whether you like a stronger or lighter wine taste. But beware...upping the ratio of wine can make the chicken bitter, so proceed with caution.

Nutrition Facts : Calories 218 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 71 mg, Sugar 2 g, ServingSize 1 serving

JOI GAI -- DRUNKEN CHICKEN



Joi Gai -- Drunken Chicken image

This is a traditional dish of Shanghai for which the city is quite famous. It is usually served as the first course of a banquet, but also makes a nice lunch or dinner entree for warm weather. Adapted from "The Chinese Way: Healthy Low-Fat Cooking From China's Regions."

Provided by FLKeysJen

Categories     Chicken Breast

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

2 (1 lb) chicken breasts, with skin and bones intact (2 pounds)
6 cups cold water
2 scallions, trimmed and cut in half
1/3 cup fresh cilantro, cut into 3-inch pieces (leaves and stems)
2 small onions, cut in quarters
1 inch ginger, lightly smashed
3/4 teaspoon salt
1/2 teaspoon salt
3/4 teaspoon sugar
2 tablespoons shaoxing wine or 2 tablespoons sherry wine
white pepper, to taste

Steps:

  • Place first seven ingredients in a large pot. Cover and bring to a boil over high heat. Lower heat to simmer, leave lid partially open, and simmer for 20 minutes. (Halfway through, at 10 minutes, turn chicken over.) Turn heat off, cover pot again and allow chicken to rest in liquid for 15 more minutes.
  • Combine the wine sauce ingredients with 1/4 cup poaching liquid from the previous step. Reserve.
  • Remove chicken from pot and allow to cool. Remove skin and bones and slice into 1 x 2-inch pieces. Place in a serving dish. Stir wine sauce and pour over chicken. Allow chicken to marinate for one hour, refrigerated, covered with plastic wrap. Serve cool.

SHANGHAI-STYLE DRUNKEN CHICKEN ROLLS



Shanghai-style Drunken Chicken Rolls image

An excellent appetizer that you can make some in advance because the dish is served cold

Provided by LaabiCook.com

Categories     Appetizer     Side Dish

Time P1DT1h

Number Of Ingredients 14

2 Chicken thighs (deboned)
½ tsp Salt
¼ cup Shaoxing hua tiao wine
Chicken bones (from chicken thighs)
500 ml Water
2 Bay leaves
3 pcs Red dates
2 pcs Dang gui
6 slices Ginger
2 tsps Salt
2 tbsps Sugar
2 tbsps Soy sauce
1 tbsp Goji berries
1 cup Shaoxing hua tiao wine

Steps:

  • Smack chicken slightly with back of knife.
  • Place in container, sprinkle with salt and pour in Shaoxing hua tiao wine, put aside to marinate for 30 mins.
  • Shape chicken into a log, skin side out. Wrap chicken tightly in foil, twisting both ends like a candy.
  • Place wrapped chicken in steamer, cover and steam on high heat for 20 mins. Then turn off heat and let it sit for another 5 mins.
  • Transfer chicken to an ice bath for 15 mins to stop cooking process and lock in remaining juices.
  • Chop chicken bones in half, place in pot. Add water, bay leaves, red dates, dang gui, ginger, salt, sugar and soy sauce.
  • Bring broth to a boil. Then turn heat to low, simmer for 30 mins.
  • Turn off heat, put aside and let it cool.
  • Strain broth into a container after it has cooled. Add goji berries and Shaoxing hua tiao wine.
  • Unwrap chicken and place in broth. Cover and refrigerate for at least 24 hours.
  • Slice rolls about 1cm thick before serving.

WINE BRAISED CHICKEN (DRUNKEN CHICKEN)



Wine Braised Chicken (Drunken Chicken) image

Wine Braised Chicken is the most mouthwatering, savory dinner you'll ever try! Slow simmered in red wine, this fall-apart-tender chicken is an easy dinner recipe the whole family will love.

Provided by Jessy Freimann

Categories     Main Course

Time 1h17m

Number Of Ingredients 10

2-3 Tablespoons olive oil, (divided)
3 large chicken breasts (fillet into 6 thin cuts of chicken breast)
Kosher salt (to taste)
Ground black pepper (to taste)
1 medium onion (sliced into thin rings)
2-3 cloves fresh garlic, (smashed)
1 cup red wine
1 14.5 ounce can chicken broth ((you can also use beef broth if that's what you have on hand))
2 Tablespoons tomato paste
Water ((optional))

Steps:

  • In a large skillet, heat 2 Tablespoons olive oil over medium-high heat.
  • Pat chicken pieces dry with paper towel and season well with salt and pepper on both sides.
  • In batches, sear each chicken piece until browned on both sides, about 1-2 minutes per side and then place them into a side plate. Make sure you don't overload the pan!
  • Once all the chicken is browned and out of the pan, add the remaining Tablespoon of oil (only if needed) and then add sliced onion and smashed garlic.
  • Season them with salt and pepper to taste and saute them stirring constantly for a minute or two.
  • Next, add the wine to the pan and scrape up the brown bits with a wooden spoon to deglaze the pan.
  • After the wine has simmered for a minute or two, add broth and tomato paste. Stir well to combine and add the chicken pieces back into the pan. Bring it to a boil.
  • Once boiling, reduce the heat to medium, cover and simmer for an hour, stirring periodically. If it starts to dry out, add a little water (I didn't run into this issue). Serve immediately after the hour is up.

DRUNKEN CHICKEN



Drunken Chicken image

This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
One 3 1/2- to 4-pound whole chicken, trimmed of excess fat
1-inch piece ginger, peeled and sliced into 5 coins
1 whole scallion, cut in half
1 cup Shaoxing rice wine
2 teaspoons granulated sugar
1 tablespoon goji berries, optional
Thinly sliced scallions soaked in ice water, for garnish, optional

Steps:

  • Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
  • Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
  • Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
  • Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
  • Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
  • Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
  • Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
  • Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
  • Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.

THE HIRSHON DRUNKEN CHICKEN WITH SPICED RICE WINE GRANITA - 醉雞



The Hirshon Drunken Chicken With Spiced Rice Wine Granita - 醉雞 image

Provided by The Generalissimo

Number Of Ingredients 16

1 tbsp. vegetable oil
10 scallions, cut into 3″-4″ pieces
1 2″ piece ginger, thinly sliced
3 tbsp. salt
1 tbsp. sugar
4 dried bay leaves
2 star anise
1 cinnamon stick
2 teaspoons cardamom seeds
½ teaspoon cumin seeds
8 chiles de arbol, stemmed
5 tbsp. plus 1 cup shaoxing rice wine - 紹興酒
4 boneless skin-on organic chicken breasts (about 1 ½ lbs.)
3 tsp. Mei Kuei Lu Chiew - 玫瑰露酒, méiguīlujiǔ, lit. "rose essence liquor": a variety of Chinese liquor distilled with a special species of rose and crystal sugar. Alcohol content by volume: 54-55%
***
To Garnish: a handful of goji berries, fresh chives

Steps:

  • Heat a large flat-bottomed wok over high heat until hot. Add oil, half the scallions, and half the ginger; stir-fry for 1 minute. Add 4 cups water; bring to a boil. Add salt, sugar, bay leaves, star anise, and cinnamon; return to a boil. Reduce heat to medium; simmer for 3 minutes. Strain scallion-ginger liquid through a fine sieve into a bowl (discard solids); let cool to room temperature.
  • Meanwhile, wipe wok clean; add 3 cups water; bring to a boil. Add remaining scallions and ginger, 5 tbsp. of the rice wine, and chicken; return to a boil. Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, 6-8 minutes. Drain chicken mixture in colander, cover with ice cubes and let cool for about 10 minutes. Transfer chicken to a wide dish; set aside.
  • Stir remaining 1 cup rice wine and liquor into reserved scallion-ginger liquid. Stir together ½ cup wine mixture with ¾ cup water in a bowl. Pour into an ice cube tray; freeze. Pour remaining wine mixture over chicken; cover and let chill for 24 hours.
  • Bring a small pot of water to a boil. Add wolfberries and chiles; cook for 1 minute. Drain. Cut chicken into 1 ½" × 2″ pieces; divide along with chiles between 8 martini glasses. Pulse rice wine ice cubes in a food processor for 10-15 seconds until slushy, to make a granita. Spoon about 2 tbsp. of granita into each glass; garnish with goji berries and chives.

Nutrition Facts : Calories 450.84 kcal, Sugar 9.07 g, Sodium 931.64 mg, Fat 17.02 g, SaturatedFat 3.96 g, TransFat 0.17 g, Carbohydrate 22.63 g, Fiber 3.62 g, Protein 31.85 g, Cholesterol 87.09 mg

DRUNKEN CHICKEN



Drunken Chicken image

Categories     Chicken     Summer     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 7

1 3 1/2-pound whole chicken
1 5-inch-long piece fresh ginger, sliced
7 green onions, thinly sliced
1 teaspoon plus 5 tablespoons salt
4 cups water
1 750-ml bottle of Chinese rice wine* or dry Sherry
3/4 cup sugar

Steps:

  • Bring large pot of water to boil. Add chicken, 6 ginger slices, 4 sliced green onions, and 1 teaspoon salt. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Drain chicken; place in bowl of ice water to cool. Mix 4 cups water, 2 sliced green onions, 5 tablespoons salt, and remaining ginger slices in large bowl until salt dissolves. Drain chicken; add to saltwater brine. Let stand 30 minutes at room temperature.
  • Meanwhile, mix rice wine and sugar in medium bowl. Stir to dissolve sugar. Season marinade to taste with salt. Drain chicken. Cut into 8 pieces. Transfer chicken to shallow glass baking dish. Pour marinade over. Cover and refrigerate 1 hour. Let stand 15 minutes at room temperature. Transfer chicken to plates; discard marinade. Sprinkle with remaining green onions.
  • *Available at Asian markets.

DRUNKEN CHICKEN OR SHANGHAI WINE CHICKEN



DRUNKEN CHICKEN OR SHANGHAI WINE CHICKEN image

Yield 4-6 servings

Number Of Ingredients 5

1 Chicken ~ 3.5 pounds
3 Tbs dry sherry or Shao Hsing Wine
1.5 Tsp Salt
1/4 Tsp White Pepper
2 Tbs chicken broth

Steps:

  • 1) Place chicken in a large pot (Dutch oven preferred) cover with water and bring to a boil. 2) lower heat cover pot leaving slightly open and simmer for 30 minutes. Remove chicken drain and set aside to cool. 3) Prepare Marinade. Mix wine, salt,pepper and broth in a small bowl. 4) when chicken has cooled cut into pieces 1"x2" and place on a serving plate. 5) Pour marinade over chicken and marinate for 1 hour. Serve at room temperature. ) Place chicken in a large pot (Dutch oven preferred) cover with water and bring to a boil. 2) lower heat cover pot leaving slightly open and simmer for 30 minutes. Remove chicken drain and set aside to cool. 3) Prepare Marinade. Mix wine, salt,pepper and broth in a small bowl. 4) when chicken has cooled cut into pieces 1"x2" and place on a serving plate. 5) Pour marinade over chicken and marinate for 1 hour. Serve at room temperature.

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