Drunken chicken has a great chew and intriguing flavor.
It’s week 5 of 52 Weeks of cooking, and the theme is alcohol! Awesome! Hard to believe it is 5 weeks already, that means that the year is almost a tenth of the way over. This challenge makes the year feel like it’s going pretty fast…
Now, I am no stranger to alcohol, and no stranger to cooking with alcohol either; beer marinades, wine reductions, beer batters, are all excellent ways to make use of alcohol to enhance the taste of food.
But one obvious recipe that I never got around to making was Drunken Chicken. At the heart of it, it is simply chicken prepared gently by steaming or poaching, and then allowed to marinate after cooking in a mixture of stock and rice wine.
This strikes me as a pretty good warm weather food given that it is served chilled, and the sweetness and chewiness of the dish is very nice as well. I’ve added some my own adjustments to correct the original recipe a bit.
As always, full recipe at the end.