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Drunken chicken is a traditional Chinese cold appetizer with a juicy texture, an aromatic taste, and just a touch of booze. Make it in advance and serve it with beer - it’s perfect for snacking and dinner parties.

Drunken Chicken (醉鸡)

Drunken chicken is a traditional Chinese cold appetizer with a juicy texture, an aromatic taste, and just a touch of booze. Make it in advance and serve it with beer - it’s perfect for snacking and dinner parties.
Prep Time: 20 mins
Cook Time: 30 mins
Marinating time:: 1 d
Total Time: 1 d 50 mins
Course: Appetizer
Cuisine: Chinese
Keyword: restaurant-style
Servings: 4 to 6 servings (2 chicken rolls)
Author: Maggie Zhu

Ingredients

  • 2 bone-in skin-on chicken leg quarters (includes thighs)

Marinade

Stock

Topping

  • Chopped green onion for garnish

Instructions

Marinate the chicken

  • Combine the salt and Sichuan peppercorns in a small pan. Toast over medium-low heat, shaking the pan occasionally, until fragrant, about 5 minutes. Transfer to a small plate to cool.
  • Debone the chicken legs (see the step-by-step guide above in the blog post), setting the bones aside for the stock. Using the back of the knife to pound the thick part of the meat so that it is an even thickness.
  • Sprinkle the toasted salt and Sichuan peppercorns over the chicken legs. Top with the Shaoxing wine, green onion, and ginger. Use your hand to gently massage the seasonings in and set aside for 15 minutes.

Prepare the stock

  • Use a cleaver or strong knife to chop the leg bones in half (Optional, to release more flavor). Add them to a small pot with the water, ginger, green onion, star anise, and jujubes.
  • Heat over medium-high heat until bringing to a boil, then reduce to medium-low heat. Simmer for 30 minutes, skimming the foam from the top occasionally. Transfer the stock to a heat proof container once done.
  • Add the goji berries, salt, sugar, and Shaoxing wine. Stir until the sugar and salt are fully dissolved. Place the stock in the fridge to cool down completely.

Steam the chicken

  • After the chicken has marinated, roll each leg into a tight log, skin side out.
  • Place the rolled chicken leg on a piece of aluminum foil. Wrap the leg with the foil to seal it completely.
  • Set up a steamer by adding water to the pot and bringing to a boil over medium-high heat.
  • Place the chicken rolls on the steaming rack and steam over medium-high heat for 15 to 20 minutes, depending on the size of the chicken legs. At the 15-minute mark, check the doneness by inserting a toothpick through the center of the chicken and the juices run clear. Let cook for another 5 minutes if needed.
  • Prepare an ice bath by adding ice and water to a big bowl. Place the cooked chicken rolls into it and let cool completely.
  • Once the chicken rolls and brine are completely cooled, remove the chicken legs from the foil and transfer into a deep container, collecting the juices from the rolls as well.
  • Lay a mesh colander over the container, then strain and pour the brine over the chicken. Add the goji berries back to the chicken, discarding the rest of the solid ingredients. Seal the container and let marinate in the fridge overnight.
  • To serve, slice the chicken into 1/2” (1 cm) pieces, drizzle a small amount of the brine, and garnish with green onions and goji berries. Serve cold or at room temperature as an appetizer.

Nutrition

Serving: 1serving, Calories: 99kcal, Carbohydrates: 3g, Protein: 9.9g, Fat: 5.1g, Saturated Fat: 1.4g, Cholesterol: 35mg, Sodium: 270mg, Potassium: 86mg, Sugar: 2g, Calcium: 5mg, Iron: 1mg