Drunken Chicken 醉雞

Ingredients

• 3 Chicken legs ( with skin intact)
• 1 ½ tsp Salt
• ½ tsp White pepper
• 2 tsp Sesame oil
• 1 slice Ginger
• 1 slice Angelica root ((當歸 dānggūi))
• 2 Red dates ((or 1 large one))
• 3 g Goji berries
• 1 c Chicken broth
• ½ c Shaoxing wine
• 1 tsp Light soy sauce
• 1 tsp Sugar
• 1 tsp Chicken broth powder

Steps

1. 1

   In a pot, add 1 cup chicken broth, ½ cup Shaoxing wine, 1 or more slices of ginger, 1-2 red dates cut in half, 1 or more slices of angelica root, 1 tsp light soy sauce and 1 tsp sugar You will need enough to cover all the chicken that will be put in a container and stored in the fridge for 8 hours

2. 2

   Bring the mixture to a boil and then let it simmer for 30 minutes. Turn off heat, remove all the solids, add a small handful or 3 g of goji berries and let cool completely Goji berries are added afterwards to prevent the marinade from having a slightly tart flavour

3. 3

   While the marinade is cooking, debone chicken leaving the meat in one piece and trim off excessive fat

4. 4

   Use approx. 1 ½ tsp salt and ½ tsp white pepper to rub the chicken pieces on both sides

5. 5

   Use approx. 2 tsp sesame oil and rub only the skin sides

6. 6

   Prepare a piece of tin foil for each piece of chicken

7. 7

   Place the chicken, skin side down onto the tin foil

8. 8

   Roll the chicken, length-wise, to form a roll

9. 9

   Then wrap the tin foil tightly around the chicken

10. 10

    Gather one end and twist to close the opening

11. 11

    Hold the roll vertically with closed side down and try to press down on the other end to press the chicken together to eliminate any spaces. Then gather the other end and twist to close

12. 12

    Steam on high heat for 15 minutes or until done You can insert a toothpick to check for doneness. After you pull out the toothpick and the juice runs clear, then it should be done. I highly recommend a digital meat thermometer though; they’re easy and precise

13. 13

    When the chicken is done, place it into a plastic bag and submerse in cold water for 5 minutes to stop the cooking process. This process will give the skin a bit more elasticity. The plastic bag prevents the water from going into the chicken

14. 14

    Unwrap the chicken, put into a container and pour the marinade to cover all of the chicken. Cover container and store in the fridge for 8 hours If the chicken floats up, you can put a small plate on top of the chicken to weigh down

15. 15

    After 8 hours, slice the chicken and arrange in serving plate

16. 16

    Pour some of the marinade onto the chicken

17. 17

    Serve cold