Drunken Chicken

Drunken Chicken
Photo by Leigh Beisch

Ingredients

  • 1 bottle (750 ml.) or 3 cups Chinese rice wine (shaoshing) or dry sherry
  • 2 boned, skinned chicken breast halves (6 to 8 oz. each), rinsed
  • ¼ cup finely slivered green onions (including green tops)
  • 2 tablespoons thinly slivered fresh red or green jalapeño or Fresno chilies
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • ¼ cup coarsely chopped fresh cilantro
  • + 1 more ingredients
    • 3 tablespoons thinly slivered fresh ginger

1. In a deep 3- to 4-quart pan over high heat, uncovered, bring wine and 2 cups water to a boil. Add chicken and return to a boil. Remove from heat and cover tightly. Let stand until chicken is no longer pink in center of thickest part (cut to test), 15 to 18 minutes. Lift chicken from cooking li...

View full recipe at My Recipes

Comments

Variations on Drunken Chicken

  • Drunken Chicken
    • 1 cup pearl barley
    • 1/4 cup pitted prunes
    • 1/4 cup slivered almonds
    • 2 cups chicken stock
    • 2 cups dry white wine
    • salt
    • +15 other ingredients
  • Drunken Chicken
    • 3/4 cup sugar
    • 1 5-inch-long piece fresh ginger
    • 1 750-ml bottle of Chinese rice wine or dry Sherry
    • 16 teaspoons salt
    • 4 cups water
    • 7 green onions


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