Epicure
Jiangsu-Zhejiang Drunken Chicken
By Pauline D Loh (China Daily)
Updated: 2009-11-20 10:45
Ingredients: 1 fat chicken, around 1.5kg 1 tsp Sichuan peppercorns 1 large bunch scallions (spring onions) 1 large knob (about 5cm) ginger 1 tbsp sea salt 250ml good huadiao wine (nu'er hong)
METHOD:
1. Chop scallions into 10 cm lengths and bruise the stems with the back of a knife. Bash the ginger to release its flavor.
2. Rub the cleaned chicken generously with the sea salt, taking care not to break the skin. Stuff the scallions and ginger into the chicken cavity.
3. Heat up a large pot of water and make sure there is enough to cover the chicken completely. When the water is boiling, carefully lower the bird into the pot.
4. Allow to boil for 10 minutes, then switch off the fire and let the chicken steep in its own stock for another 10 minutes.
5. Prepare a large basin of icy cold water. Plunge the chicken in and allow to cool. This stops the bird from over-cooking and makes the skin silky smooth.
6. Drain the bird and place it in a large pot with a lid. Pour the wine in, and top up with an equal amount of stock from cooking the chicken. Allow it to chill until ready to serve. Cut the chicken into serving pieces and moisten with a ladle of wine stock.
FOOD NOTES:
This dish is best served well chilled. And if you have the patience to allow the chicken to steep in its wine stock marinade overnight, you will be rewarded with full-flavored meat covered with a smooth gelatinous sauce.
Drizzle with a dash of the best sesame oil and it's heaven on a plate.
