Liquor-Saturated Chicken(zui ji )

Methods of drinking chicken

Raw materials for making drunk chicken:

1 chicken, seasoning: 1 tablespoons of salt, half bottle of Baijiu; (a) 6 pieces of onion, 4 pieces of ginger and 2 cups of water.

Steps of making drunk chicken:

1. Chop the chicken in half, add seasoning (a) to the container, cover with high heat for 20 minutes, then spread salt while it is hot, cut into pieces after cooling, and reserve the juice.

2. juice, Baijiu and chicken pieces together in a large bowl, soak for 24 hours, so that the taste is completely edible.

Liquor-Saturated Chicken

Drunk chicken is a famous traditional dish in Jiangsu and Zhejiang Province, which belongs to Zhejiang cuisine. The wine has a strong aroma. It's soaked in the smooth chicken. Both the man and the chicken are drunk, and they are awakened by the fragrant hemp of Chinese prickly ash.

The basic seasoning of drunk chicken is yellow rice wine and Shaoxing wine. It can not only remove fishiness, remove greasiness, add fragrance, color and freshness, but also has the characteristics of easy digestion and absorption. Therefore, drunk chicken has become a famous dish with unique flavor in Jiangsu and Zhejiang.

Characteristics of dishes

This dish of drunk chicken is fat, tender, oily and fragrant. As long as 1 chicken, 2 scallions, 4 ginger slices, 2 cups of water, 1 tbsp of salt, 2 bottles of Shaoxing wine can be cooked.

practice

1. Soak and scald the chicken after slaughtering, remove the internal organs, cut off the skin around the joint of chicken feet with a knife (to avoid the skin bursting when boiling), and rinse it for use.

2. Place the frying pan on a high heat, add 2kg of water, bring to a boil, put the chicken in, wait for the skin to tighten, take it out, and rinse it with water. Pour the soup in the pot into the basin, change another 4kg of water, put it into the chicken body, boil it with high heat, then move it to low heat and cook for about 0.5h, take it out after it is cooked, put it in the container, pour in the original chicken soup, submerge the chicken body and let it cool. Add cinnamon, star anise, ginger, scallion and refined salt (20g) into the frying pan. Pour into the hot soup of the original chicken. After cooling, add the lees and mix well. Drain the Lees with a fine cloth bag to form bittern. Place in the container. Cut off the claws, head and tail of the chicken, cut it in half, then cut it from the ribs, and divide it into 4 pieces. Rub the chicken with 40 grams of refined salt, sprinkle with Shaojiu, put it in a covered bowl and simmer for about 1 hour. Take it out, soak the chicken in the gravy container, and freeze it in the refrigerator for about 3 hours.

3. When eating, cut the chicken into 10 cm long and 6.5 cm wide pieces, and then cut into 6.5 cm long and 1 cm wide strips. First, put the chicken, head and neck on the bottom, then cover the chicken strips on the top, and pour the original bittern to make the drunk chicken (summer food).

Process tips

1. Cut off the chicken skin around the joint with a knife to prevent the skin from contracting and bursting when cooking, which will affect the appearance;

2. When making bittern, wait for the hot soup to cool, and then add Xiangzao. Xiangzao is wrapped in a fine cloth bag and put into the soup.

Chinese prickly ash drunk chicken

The wine has a strong aroma. It's soaked in the smooth chicken. Both the man and the chicken are drunk, and they are awakened by the fragrant hemp of Chinese prickly ash.

Materials used:

2 chicken legs, 2 bowls of Shaoxing wine (500ml), 1 tbsp pepper (15g), 2 tbsp salt (30g), 4 slices of ginger, coriander (5g)

Method:

1. Heat the frying pan to a high temperature, add salt and stir fry until the color becomes darker (pay attention not to be scalded by hot salt), then add pepper and stir fry until the pepper wafts out fragrance and turns ripe color, and set aside in the air.

2. Wash the drumsticks, wipe them with fried pepper salt, wrap them in plastic wrap, and marinate them in the refrigerator for 3-4 hours.

3. Before cooking, take out the drumstick and place it slightly to make it close to room temperature. Rinse off the pepper salt with water.

4. Put proper amount of water into the pot, put the chicken legs into the pot after boiling over high heat, change the low heat to cook slowly for 20 minutes, then take them out, and put them into the ice water prepared in advance to cool (after cooling, the skin is brittle).

5. Drain the chicken leg, chop it into palatable pieces, add Shaoxing wine, immerse the chicken in the wine completely, soak for 8-12 hours, sprinkle coriander before eating.

Tips:

It can also be made from whole chicken, and the amount of seasoning should be increased accordingly.

Chicken legs can be boiled for 15 minutes, which can produce the effect of bone marrow with blood, but generally meat should be fully mature.

The best Shaoxing wine is Huadiao wine aged 5-8 years. The chicken will be more fragrant and have endless aftertaste.

Auspicious drunk chicken

The chicken is tender and delicious. After mixing the elements of medicated diet, this dish not only has a certain nourishing effect, but also has a more unique taste. Calorie label: the calorie of this dish is 206 kcal / person.

Materials used:

Three big chicken legs, one green onion, two ginger slices, two angelica, two dried red dates, six Chinese wolfberry, one tbsp (15g) Shaojiu, 200ml clear water, 300ml sesame oil, two tbsp (10ml) salt, two tbsp (10g) sugar, one tbsp (15g) chopped parsley, one tbsp (5g)

Method:

1. Wash the big drumsticks and put them flat on the chopping board. Use a sharp knife to cut along the inside of the drumsticks. Slide the blade against the main bone and pick it off according to the shape of the bone to separate the drumsticks from the bone.

2. Wipe the water on the chicken leg with kitchen paper towel, and then evenly apply a layer of sesame oil. Rinse Angelica sinensis, dried jujube and wolfberry with clean water before use. Wash the scallion and cut into sections.

3. Put clear water, Shaojiu, Danggui, dried jujube, medlar, salt and sugar into a small pot, and then boil them into sauce.

4. Roll the chicken leg meat with sesame oil into a meat roll, put it into a large soup bowl neatly, add the scallion and ginger slices, then pour in the boiling sauce, then put it into a steamer, and steam over high heat for 25 minutes.

5. Quickly cool the chicken roll and soup with ice water, then refrigerate for 1 hour.

6. Before eating, take out the drumstick roll, cut it into pieces, and add chopped coriander and red dates and medlar in the soup.

Tips:

After soaking the chicken leg and steaming together, you can also add the bone of chicken leg and appropriate amount of water to boil it into fresh chicken soup. It's very useful to drink a bowl before meals.

Shaoxing chicken in wine

Ingredients: 3 boneless chicken legs, 2 green onions, 2 ginger slices, 2 Angelica sinensis slices, 6 red dates, 1 tbsp wolfberry.

Accessories:

Ingredient a: 1 tbsp Shaoxing wine, half tbsp sesame oil.

Ingredient B: Shaoxing wine 1 bottle, oyster sauce 1 cup, sugar 1 tbsp.

Method:

1. Wash green onion and ginger, cut green onion into sections, and wash all ingredients.

2. Wash and drain the drumsticks, spread with a material, green onion and ginger, transfer to the steamer and steam over high heat for about 20-25 minutes, take out and let cool, and leave the soup for standby.

3. Put ingredients and material B into the pot, boil, turn off the fire and wait for cooling, add chicken legs and soup, put them in cold water to cool rapidly, put them in the freezer for 1 hour, then move them into the freezer for about 6 hours, take them out and slice them.

Tips:

This dish is mainly cooked, which is in line with the principle of less oil in nutrition. If the chicken can be peeled before cooking, there will be less oil. Angelica sinensis and wolfberry also have the health care effect of traditional Chinese medicine.

Drumstick roll

Main ingredient: chicken leg

Coriander: ginger, fragrant leaf, Zanthoxylum bungeanum, star anise, Baijiu, rock sugar, salt, medlar and coriander leaf.

1. Cut the chicken leg with scissors and cut off the bone;

2. Put the chicken leg on the chopping board with the skin down and loosen it with the back of the knife;

3. Apply salt to the bottom of the chicken leg and marinate for 2 hours;

4. Take a fresh-keeping box with a cover, put 2 / 3 boxes of water in it, and pour it into the pot;

5. Put spices, ginger slices, rock sugar and salt into the pot, add wine, bring to a boil over high heat, boil over low heat for 20 minutes, put them into the fresh-keeping box after cooling, and put them into the refrigerator to make ice water;

6. Put the pickled chicken leg skin down on the tin foil;

7. Roll up four pieces of chicken leg in turn, and twist both ends into candy;

8. Boil the water in the pot and steam over high heat for 15-20 minutes;

9. After the steamed drumstick roll is cooled, remove the tin foil, soak it in the iced juice, and put it in the refrigerator for more than 6 hours;

10. Soak and taste the drumstick roll, take it out, slice it and eat it.

11. Don't drink too much, don't get drunk.

Taibai drunk chicken

Ingredient: 1000g chicken

Seasoning: Baijiu 50 grams, cooking wine 20 grams of salt 10 grams of MSG 10 grams, green onion 30 grams of ginger 25 grams.

Production process:

1. Remove the claws, dig up the internal organs and wash the chicken;

2. Bring to a boil in a boiling water pan, skim the blood foam, turn to a low heat and simmer for about 15 minutes, then remove;

3. Split into two legs and two pectoral wings;

4. Put 1000 grams of fresh soup in a clean pan, add wine, salt, monosodium glutamate, scallion (cut into sections), ginger (sliced) and chicken, boil over high heat, skim the foam;

5. pour all into the enamel or large bowl, add the same Baijiu, cover it and stew for about 2 hours.

6. When eating, cut the chicken into small pieces and put it on a plate, then pour the original juice.

Technology tips: the best use of this product soup 1000 grams.

Taste of dishes: fragrant, tender, fresh, refreshing and not greasy.

Wufu drunk chicken

Ingredients: 10 chickens, 300g refined salt, 250g scallion, 250g fresh ginger, 15g fennel, some yellow rice wine

Chinese PinYin : Zui Ji