Chinese Drunken Chicken

A change of work environment had kept me so occupied that I'm close to announcing my retirement to the world of cooking. Despite that, the spirit of cooking still burning strong in me and I took the opportunity of this long christmas holiday weekend to whip up this dish - Chinese Drunken Chicken. It is a chinese cold dish whereby the chicken have trace of liquor. It is one of the most unique chinese cold dish, as the chicken was serve chill which debunk preconception that chicken only taste good when it is warm.

Chinese Drunken Chicken

• 8 pcs of Chicken Mid-Wing (Thigh or Breast meat also goes well)
• 3/4 cup of Chinese Medlar
• 1/4 cup of Jujubes
• 1 teaspoon of Salt
• 1 tablespoon of Chinese Cooking Wine
• 1 to 1/2 cup of Chinese Cooking Wine
• 2 tablespoon of fish sauce or soya sauce
• 1 tablespoon of honey (optional)

Wash the chicken to remove any excess blood and drain. Add in 1/4 cups of Chinese Medlar, 1 teaspoon of Salt and 1 tablespoon of Chinese Cooking into the chicken wings and marinate for at least an hour or 2. Then put the wings into a steamer and steam it for 1 to 2 hours until the wings is cooked tender and leave it to cool.

Now you prepare the chinese wine marinade that will be use to prepare the drunken chicken. Add 1 cup of chinese cooking wine and 2 tablespoon of fish sauce/soya sauce mix well. Crush the jujubes add it together with the rest of the Chinese Medlar into the wine marinade. Leave the marinade for 1 to 2 hours to let the Jujubes and Medlar flavor to diffuse into the chinese wine. 

After that slowly add in the steam wings into the wine marinade till the marinade cover the chicken completely and chill for 2 hours in the fridge before serving. This is optional, you can add in a tablespoon of honey into the wine marinade to add a sweet twist to the traditional dish.