Shaoxing chicken in wine(shao xing zui ji )

Shaoxing chicken in wine

Introduction:

"There are many ways to make drunk chicken. You can use whole chicken or only chicken legs. I like chicken leg. However, the key steps of making drunk chicken are to steam, boil and soak the chicken. Then it's pickled. There are also many differences in the materials and methods of pickled sauce. But the basic or wine and soup ratio is about 1:1, but the amount of wine can see personal preferences, the amount of wine can be adjusted at will. The choice of wine can be Shaoxing wine, flower carving wine, red dew wine and yellow rice wine. You can also add Lycium barbarum, astragalus, ginseng and so on to the pickled sauce according to your preference. It's a good wine and cold dish to prepare for dinner in advance. "

Production steps:

Step 1: wash the drumstick, remove the bone, and pay attention not to break the skin. Boneless chicken leg another introduction.
Turn the boneless chicken leg outward and the skin inside. Mix 4 tbsp Shaoxing wine and 3 tbsp salt and marinate for 20-30 minutes.

Step 2: turn over the pickled chicken leg, with the skin on the outside. Place the chicken leg steak on the tin foil and roll it up so that the chicken can be shaped after it is cooked.

Step 3: tie up the chicken with cotton thread so that the gravy can be well preserved inside.

Step 4: boil a pot of water, the amount of water must be over the chicken roll. After boiling, put in the chicken roll, keep the temperature of the water in the boiling water, and slowly soak and cook for about 20 minutes. Then turn off the heat and simmer for another 5 minutes to make the meat more tender.

Step 5: prepare a basin of ice water, and put the stewed chicken roll into the ice water. This is to let the internal moisture disperse with the water vapor, so as to make the meat more tender. Keep adding ice on the way. Until completely cooled.

Step 6: wait for the chicken roll to cool and prepare the marinated sauce. The most basic sauce is soup and wine. I use a 14.5-ounce can of chickenbroth, or I can make it myself. The ratio of soup to wine is about 1:1. Pour a can of soup into the prepared pot, and then add 1 teaspoon of salt and 1 / 2 teaspoon of sugar. At this time, you can also add wolfberry, astragalus, ginseng, angelica, etc. as you like. Boil and let cool. With the same volume of Shaoxing wine in the soup jar, pour the soup and wine together for standby. When the chicken roll cools, untie it. Be careful when you untie the chicken skin. Then put it into the sauce as mentioned above. The sauce must be over the chicken.

Step 7: put it in the fridge one day after the cover is covered, slice it and put it on the plate, sprinkle some sauce, sesame oil and scallion and eat it!!

Materials required:

Chicken leg: 10

Soup: right amount

Ice: moderate

Shaoxing wine: moderate

Salt: right amount

Sugar: right amount

Note: 1. If it's troublesome to remove the bone, even the bone is good, the taste is smoother, the bone removed slice is better, and it's easy to eat. 2. I use the method of soaking, steaming and boiling. The time is about 20 minutes. 3. After cooking and soaking, the chicken must be put into ice water. Soaking in ice water can shrink the skin, tighten the chicken, and make the taste more elastic and tender. 4. The sauce must be over the chicken. Pickled chicken containers pay attention to a little bit, you can choose pot. 5. The choice of wine can be Shaoxing wine, flower carving wine, red dew wine and yellow rice wine. 6. Although the ratio of this dish soup to Shaoxing wine is generally 1:1, you can mix the wine in the sauce according to your preference. Shaoxing wine tastes a little bitter when you put it more. Lucy suggests that you can consider 3:2, which has a little wine flavor but not too strong. 7. If you like, you can add wolfberry, astragalus, ginseng, angelica, etc. to the sauce, and it can be reused. If not used for the time being, it can be put into a sealed bag and frozen. Next time, thaw it.

Production difficulty: ordinary

Process: salting

Production time: one day

Taste: salty and sweet

Chinese PinYin : Shao Xing Zui Ji