 |
|
|
|
 |
|
 |
| |
| Home -> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Drunken chicken #3 Recipe] |
Drunken chicken #3
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| cup | Shao xing | | 1/3
| cup | Chicken broth | | 3
| tbsp | Soy sauce | | 1
| tsp | Ginger, fresh, minced | | 1
| tsp | Sugar | | 1
| dash | Pepper, white | | 3
| lbs | Fryer | | 4
| slice | Ginger, fresh |
|
Procedures:
| 1 | Combine shao xing, chicken broth, soy sauce, minced ginger, sugar and white pepper in a bowl; set aside. | | 2 | place chicken and ginger slices in a large pot. | | 3 | Add enough water to cover chicken. | | 4 | Bring to a boil, reduce heat, cover and simmer, turning chicken occasionally, for about 40 minutes or until meat near thighbone is no longer pink when slashed. | | 5 | Remove chicken and let cool to room temperature. | | 6 | remove and discard chicken skin, if desired. | | 7 | Hand-shred chicken and place in a large bowl. | | 8 | Add marinade; stir to coat. | | 9 | Cover and refrigerate overnight; serve cold. |
|
|
|
|
|
|
|
|
|
|
