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Shaoxing Drunken Chicken (绍兴醉鸡) I

Saturday, 10 May 2008

  • 500g drumstick – deboned
  • Salt
  • About 2 cups Shaoxing wine (enough to cover chicken)
  • Aluminum foil
Dipping sauce:
  • Spring onion
  • Ginger – minced
  • Garlic – minced
  • Sprinkle salt onto deboned chicken drumstick then roll up chicken with skin facing outward.
  • Wrap in aluminium foil and steam on high heat for about 30 minutes.
  • Unfold foil (save gravy in foil for dipping sauce) and soak chicken rolls in ice cold water for about 3 mins. Drain and dry chicken rolls.
  • Place chicken in a Tupperware and pour shaoxing wine in until cover chicken rolls.
  • Soak overnight.
Dipping sauce:
  • Heat up gravy in foil.
  • Remove from heat and combine with A.

  • For the dipping sauce, the amount of garlic and ginger depends on how much sauce you want. I used about 1 tablespoon each of minced garlic and ginger for the tiny bowl as seen in the picture.
  • In my opinion, the garlic taste of dipping sauce was too strong. My fiancé liked it cause he loves raw garlic and ginger. Perhaps need to sauté the garlic and ginger a bit beforehand. It would be more fragrant.

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