Preparation time: 150 minutes
Drunken chicken is a Shanghainese dish of chicken that has been marinated in Shaoxing wine, which gives it a refined, deep and rich flavour. It is then served cold or at room temperature, as an appetizer. Even though it sounds quite fancy, it is actually a simple dish, easy to prepare at home. Try it!
- 1 corn chicken (800g-1kg), defrosted
- 1 bottle Lee Kum Kee Drunken Chicken Marinade
- 3 red chilli peppers
- 2 spring onions
- Goji berries, soaked
Slice the red chilli peppers and spring onions into fine rings. Wash the chicken thoroughly and dry it with a paper towel.
Steam the chicken for about 20 minutes in a steamer over medium-high heat. Turn off the heat and keep the chicken in the steamer covered with the lid for another 30 minutes.
Fill a large plate with cold water and add the ice cubes. Carefully put the chicken in the ice bath and keep it there for at least 30 minutes until the chicken has cooled off entirely. Take out the chicken and dry it again with a paper towel.
Pour the marinade in a large plate and add the red chili peppers. Chop the chicken in half and put it in the marinade for about 90 minutes. Take the chicken from the marinade and chop it into pieces.
Garnish with spring onions and goji berries.