Wufu Drunken Chicken
A traditional Zhejiang dish with a pale yellow hue, tender meat, and rich aroma, infused with rice wine marinade.
Ingredients
Tender plump chicken
One (about 750g)
Refined salt
10g
Yellow wine (huangjiu)
500g
Ginger slices
5g
Scallion segments
8g
Instructions
1
Preparing the chicken
Slaughter the chicken, remove the innards and wash clean. Place a wok over the fire, bring water to a boil and blanch the chicken briefly, then take fresh water, bring to a boil, add the chicken along with the scallion segments and ginger slices, and cook until done.
2
Marinating
Remove the chicken, rub a layer of salt over both the inside and outside, then chop into pieces and arrange them in a small jar. Pour in the yellow wine until the chicken pieces are submerged, seal, and marinate for 2 days to finish.
