[Drunken Chicken]

6 boneless chicken thighs

Marinade

  • 1/4 cup Shao Hsing wine
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
4 slices ginger, lightly crushed
1 green onion, cut in half and lightly crushed
1 cup Shao Hsing wine
1 teaspoon sugar

Method

  1. Place chicken pieces between 2 sheets of plastic wrap and pound lightly with flat side of a mallet to an even thickness. Combine marinade ingredients in a heat-proof glass pie dish. Add chicken and stir to coat.
  2. Let stand for 10 minutes. Place ginger and green onion on top of chicken.
  3. Prepare a wok for steaming. Cover and steam chicken over high heat until chicken is no longer pink, 10 to 12 minutes. Let cool.
  4. Add wine and sugar to chicken and steaming juices; cover and refrigerate for 24 hours.
  5. To serve, discard ginger and green onion. Cut chicken into thin slices; arrange on a plate with the gelatinized juice. Serve chilled.

Makes 4 to 6 servings
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