drunken chicken (zuiji, 醉鸡)

1. Wash chicken thighs, soak in cold water to remove blood stains.

2. Take it out and use the kitchen to directly absorb the water, see if there are any stray hairs on the skin, and try to pull it out as clean as possible.

3. Debone the chicken thigh, first cut the meat on one side of the bone, then use a knife to scrape the bone inside, and finally cut off the skin and meat at the ankle key, and the whole chicken thigh is removed.

4. The meat faces the epidermis and the skin faces down. Cut the thick meat with a flower knife, try to make the meat as thin and thick as possible, and it will taste better.

5. Use 4 grams of salt, 3 grams of white pepper, and 2 tablespoons of cooking wine to marinate the chicken thighs for 5 minutes.

6. Pull a piece of chicken thigh with tin foil that is 4 times the size of the meat, lay it flat, put a piece of leg meat skin on the tin foil, roll it into a roll as tightly as possible.

Pay attention to the skin as much as possible to wrap all the meat, the thickness of both ends of the roll should be as consistent as possible, and the cooking speed can also be the same.

Then roll it into the chicken roll with tinfoil, twist and press both ends to seal.

7. Put the tinfoil roll into the pot with cold water, use a toothpick to poke 4.5 holes on the tinfoil roll, use it to exhaust air, and bring to a boil over high heat

8. Then cook on high heat for 5 minutes, simmer on low heat for 15 minutes, then turn off the heat and simmer for 5 minutes

9. Take out the tinfoil roll, run cold water, I usually rinse two or three pots of water quickly, it is basically not too hot.

10. Then put the foil roll into new cold water, cover with plastic wrap, and refrigerate for 2 hours, the ice will make the skin firm.

11. While waiting, boil the water, add 4 pieces of ginger, 1 piece of aniseed, 1 piece of cinnamon, 3 pieces of bay leaves, a handful of dried tangerine peel, a handful of cumin, rinse, add 100ml of water and boil for 5 minutes.

12. After turning off the fire, add 4 grams of salt, 2 pieces of small rock sugar, or about 2 grams of white sugar, and let the soaking material cool.

13. After two hours, remove the tin foil from the chicken thighs, put in the filtered water, and 500ml of Huadiao wine. I used a large bucket of Huadiao for more than 30 yuan. If conditions permit, it can be used for three years, five years, and 10 years, and then seal the lid, refrigerate for more than 6 hours.

14. This is what it looked like the next day (20 hours later) after taking it out of the drunk, the skin is very elastic.

15. This is what one looks like.

16. Cut into 0.5cm slices.

17. Then upgrade the bottoming juice to give a taste: put out 50ml of drunken juice, add 2 grams of salt, 2 grams of sugar, boil and let cool.

18. Sprinkle with chopped green onion and upgraded sauce, perfect!

Drunken Chicken (Zuiji, 醉鸡)

Drunken chicken is a traditional famous dish in Jiangsu and Zhejiang, belonging to Zhejiang cuisine. The wine is fragrant, soaked in the smooth and tender chicken. Both people and chickens are drunk, and they are awakened by the fragrant numbness of peppercorns.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer, Side Dish

Cuisine Chinese

Servings 6

Calories 563 kcal

Ingredients

  

• 2 Chicken thigh
• 1.5 teaspoons Salt
• 2 tablespoons Cooking wine
• 1.5 teaspoons White pepper
• 500 ml Huadiao wine
• 4 slices Ginger
• 1 Aniseed
• 3 pcs Bay leaf
• 1 pc Cinnamon
• 2 teaspoons Cumin
• 20 g Tangerine peel
• 1 teaspoon Sugar

Instructions

 

• Wash chicken thighs, soak in cold water to remove blood stains.
• Take it out and use the kitchen to directly absorb the water, see if there are any stray hairs on the skin, and try to pull it out as clean as possible.
• Debone the chicken thigh, first cut the meat on one side of the bone, then use a knife to scrape the bone inside, and finally cut off the skin and meat at the ankle key, and the whole chicken thigh is removed.
• The meat faces the epidermis and the skin faces down. Cut the thick meat with a flower knife, try to make the meat as thin and thick as possible, and it will taste better.
• Use 4 grams of salt, 3 grams of white pepper, and 2 tablespoons of cooking wine to marinate the chicken thighs for 5 minutes.
• Pull a piece of chicken thigh with tin foil that is 4 times the size of the meat, lay it flat, put a piece of leg meat skin on the tin foil, roll it into a roll as tightly as possible.
• Pay attention to the skin as much as possible to wrap all the meat, the thickness of both ends of the roll should be as consistent as possible, and the cooking speed can also be the same.
• Then roll it into the chicken roll with tinfoil, twist and press both ends to seal.
• Put the tinfoil roll into the pot with cold water, use a toothpick to poke 4.5 holes on the tinfoil roll, use it to exhaust air, and bring to a boil over high heat
• Then cook on high heat for 5 minutes, simmer on low heat for 15 minutes, then turn off the heat and simmer for 5 minutes
• Take out the tinfoil roll, run cold water, I usually rinse two or three pots of water quickly, it is basically not too hot.
• Then put the foil roll into new cold water, cover with plastic wrap, and refrigerate for 2 hours, the ice will make the skin firm.
• While waiting, boil the water, add 4 pieces of ginger, 1 piece of aniseed, 1 piece of cinnamon, 3 pieces of bay leaves, a handful of dried tangerine peel, a handful of cumin, rinse, add 100ml of water and boil for 5 minutes.
• After turning off the fire, add 4 grams of salt, 2 pieces of small rock sugar, or about 2 grams of white sugar, and let the soaking material cool.
• After two hours, remove the tin foil from the chicken thighs, put in the filtered water, and 500ml of Huadiao wine. I used a large bucket of Huadiao for more than 30 yuan. If conditions permit, it can be used for three years, five years, and 10 years, and then seal the lid, refrigerate for more than 6 hours.
• This is what it looked like the next day (20 hours later) after taking it out of the drunk, the skin is very elastic.
• This is what one looks like.
• Cut into 0.5cm slices.
• Then upgrade the bottoming juice to give a taste: put out 50ml of drunken juice, add 2 grams of salt, 2 grams of sugar, boil and let cool.
• Sprinkle with chopped green onion and upgraded sauce, perfect!

Notes

1. You can use Huadiao wine or glutinous rice for the sauce (the gravy does not need to add salt and sugar, and the taste is very strong).

2. Foods made with wine will eventually have a little bitter taste, you can drizzle a little to taste very fresh, and use sodium glutamate to neutralize the bitter taste!

Keyword Drunken Chicken