Drunken chicken

Drunken chicken

By
From
South East Asian Food

This dish makes a good hors d’oeuvre in a meal of separate courses.

Ingredients

Quantity Ingredient
1 small free-range chicken, left whole
4 tablespoons dark soya sauce
1/2 cup any chinese wine or a pale, not too dry sherry
vegetables, for garnish (e.g. spring onions, unpeeled cucumbers, fresh red chillies)

Method

  1. Lower the chicken into a saucepan containing sufficient boiling water to cover and simmer lightly for 30 minutes. Drain the cooked chicken and place it in a bowl. Pour over a mixture of the soya sauce and wine, and leave it to marinate for several hours, turning the bird around and spooning the juices all over it about every 30 minutes. Alternatively, in summer you could chop it into quarters, put it in a dish and pour the marinade over. Allow to cool, cover and refrigerate overnight.
  2. When it is well marinated, chop the bird as described for frying pieces and arrange them nicely on a dish with the breast strips on top. Pour over the marinade and garnish on top as elaborately or as simply as you like with all or some of the vegetables mentioned.
  3. Serve with a side dish consisting of an equal amount of garlic, ginger and fresh red chillies chopped finely, mixed together with salt then moistened with rice vinegar or coconut vinegar.
Tags:
SBS
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