Drunken Chicken
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 720
- Total Fat
- 44
- Saturated Fat
- 12
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 3
- Protein
- 55
- Cholesterol
- 217
- Sodium
- 1151
- Total: 10 hr 15 min (including marinating time)
- Active: 40 min
Ingredients
Kosher salt
One 3 1/2- to 4-pound whole chicken, trimmed of excess fat
1-inch piece ginger, peeled and sliced into 5 coins
1 whole scallion, cut in half
1 cup Shaoxing rice wine
2 teaspoons granulated sugar
1 tablespoon goji berries, optional
Thinly sliced scallions soaked in ice water, for garnish, optional
Directions
- Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
- Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
- Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
- Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
- Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
- Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
- Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
- Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it’s submerged; add a little more poaching liquid if it’s not. Cover and refrigerate overnight or up to 2 days.
- Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.
Cook’s Note
The marinade isn’t served with the chicken once the pieces are plated, so you can strain and reuse it if you like. It will keep refrigerated for up to a week or frozen for up to 2 months. When you’re ready to make drunken chicken again, defrost the marinade if necessary and pour it over chopped poached chicken again. Discard the marinade after making the dish a second time.