Shanghai Drunken Chicken Recipe
Enjoy simple ingredients and the joy of simple tastes in this recipe from China. The marinade hugs the chicken and melts in your mouth. Serve this dish cold and as an appetizer or with a bowl of noodles in hot chicken broth made from the left over chicken stock from this recipe. Serve as a side with hot rice and reen beans for a juxtaposition of temperatures and tastes.
1 lb/500 grams chicken leg quarters
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/3 cup green onions, sliced into 2-inch lengths
1/3 cup sliced ginger
1 black cardamom (optional)
reserved chicken stock
1/4 cup Shaoxing wine
2 teaspoons sugar
sliced leeks or green onions for garnish (optional)
Season chicken with 1 teaspoon salt and pepper. . Rub the chicken all over with the salt and pepper and let it sit for an hour.
Bring 2 cups of water to a boil in a Dutch oven or large pot, add the green onion bottoms and ginger and black cardamom (optional). Add the chicken, make sure there is enough water to cover the chicken, and return to a boil. Lower the heat to a bare simmer and simmer for 10 minutes. They should cook evenly. After 10 minutes, cover, turn off the heat, and allow the chicken to poach undisturbed until the water cools almost to room temperature.
Measure 1/2 cup of the chicken stock (juices from the chicken after simmering). Combine the stock, wine, sugar, and remaining salt. Mix well. Taste the marinade and add salt if needed. Pour it over the chicken pieces and let this sit in the fridge at least overnight before serving. Serve cold.