Drunken Chicken

Drunken Chicken
Photo by Leigh Beisch

Ingredients

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

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
    • 2 tablespoons marjoram or parsley
    • 1/4 cup dried apricots
    • 1 cup sweet white wine
    • 1 4- to 5-pound (about 2 kg) roasting chicken
    • pepper
    • 1 carrot
    • +15 other ingredients
  • Drunken Chicken
    • 1 750-ml bottle of Chinese rice wine or dry Sherry
    • 16 teaspoons salt
    • 4 cups water
    • 7 green onions
    • 3/4 cup sugar
    • 1 5-inch-long piece fresh ginger


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