Drunken Chicken
A traditional Zhejiang specialty featuring tender meat with a delicate color and the rich, fragrant aroma of fermented rice wine lees.
Ingredients
Cleaned Yue Chicken (tender chicken)
1 (approx 750g)
Rice lees distilled spirit
150 g
Fermented rice lees
1000 g
Refined salt (for marinating)
50 g
MSG (for marinating)
5 g
Instructions
1
Initial Preparation
Place the tender chicken in a pot of boiling water, blanch, then remove. Transfer to another wok, add enough water to submerge the chicken, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes.
2
Chopping and Marinating
Move the pot away from the heat. Chop the chicken head and wings into pieces, cut the chicken body into 4 pieces, then marinate thoroughly with salt and MSG.
3
Fermenting in Rice Lees
Mix the fermented rice lees and rice lees distilled spirit together until well combined. Take an earthenware jar, pour half of the mixture into the bottom of the jar, lay a piece of sterilized gauze over it, then add the chicken pieces. Cover the chicken with another piece of sterilized gauze, then pour in the remaining mixture and press firmly. Seal the jar opening and let it sit for 2 days before serving.
