Drunken Chicken （醉雞）

Drunken chicken （醉雞）originates from Zhejiang (which is the province of my ancestor). In the traditional way, the whole chicken is first steamed then chopped up into pieces. The steamed meat, along with its juice, is cooked with scallions, ginger and salt. After the chicken is cooked it is marinated in Chinese Shaoxing wine overnight in the refrigerator. The chicken is served chilled, often as an appetizer.

Here I follow this youtube link (in chinese) : http://www.youtube.com/watch?v=sh22UKoAwHc

Ingredients:

1 slice ginger

1 part green onion

6 chicken drumsticks

1/2 tsp salt

some ice and water

Marinade:

100 mL water

2 tsp chicken powder

1 tsp sugar

200 mL drunken chicken marinade ( Lee Kum Kee brand)

150 mL Shaoxing wine

2 tsp sesame oil

Directions:

1. Cook the drumsticks in a pot of water, added ginger, green onion, some salt to taste for 10 min, then turn off the heat, cover the pot and let the meat stand for another 10 min in the hot water.

2.  Take out the meat and put them in a pot of cold water with ice for 1 hour.

3. During the 1 hour, boil 100 mL of water in a saucepan, add chicken powder and sugar. Turn off heat after it is boiled.

4. Mix (3) with drunken chicken marinade, shaoxing wine and sesame oil.

5. After one hour, dry the chicken with paper towel. Put them in the marinade in a container. Refrigerate overnight before served.

 P.S. Lee Kum Kee is one of the best invention in the world :P