Drunken Chicken Thighs (Chilled) 醉鸡腿

As the name of this dish indicated, you will need some cooking wine in the recipe. I first tasted this type of Drunken Chicken Thighs in Taiwan. I was always curious how this is done so beautifully with chicken thighs. I found this wonderful recipe from Christine's Recipe web page. 

Now I am able to make this dish at home. Apparently this recipe is very simple and easy and much much cheaper to homemake it . It is presentable at any occasion, such as friends' gatherings or even for Chinese New Year family reunion dinners, etc..

Ingredients:

  For Chicken

• 4 Chicken thighs (debone with skin intact)
• 25 g Wolfberry 杞子 (rinsed and pat dried)
• Salt and pepper, to taste

For Sauce

• 250 ml Shaoxing cooking wine (Chinese rice wine)
• 125 ml Mirin (Japanese rice wine)
• 25 g palm sugar, grated
• 185 ml Water
• 50 ml light soy sauce (optional)

You will also need some heat proof cling film or aluminium foil.

Method:

• Rinse the chicken thighs and pat dry with kitchen towels or paper. 

• Sprinkle salt and pepper on both sides of each chicken thigh.

• Spread some wolfberry evenly on the chicken.

• Roll up the chicken thigh.

• Wrap the chicken with heat proof cling film or aluminium foil.

• Tie a knot on both ends.

• Repeat the procedure to wrap the rest of the chicken thighs.

• Steamed over high heat for 20 minutes or until cooked through.

• Remove from the steamer and let cool down completely.

• Heat drunken chicken sauce and bring it to a boil. Remove and let cool down completely. 

                                  

                           

• When the chicken is cooled completely, unwrap and place them in the cooled sauce.

• Cover and chill in the fridge for at least 6 hours.

• Before serving, slice thinly and ladle some sauce over the chicken. 

• Enjoy!

HAPPY BAKING AND COOKING!