Drunken Chicken

Overview

This dish is red in color, the chicken is full of unique sake lees flavor, and has a unique flavor.

Tags

• hot dishes
• local cuisine
• amount of water
• fujian old wine
• liquor
• red slot
• shredded ginger
• tender chicken
• salt

Ingredients

Steps

1. 1 Slaughter the tender chicken, clean it, and keep half of it for later use; put some ginger slices, green onion segments, and cooking wine into the pot, and then add the prepared chicken; pour water into the pot until the chicken is just covered;

   

2. 2 Cover the pot and activate the [White Chopped Chicken] function;

   

3. 3 Chop the red grains into pieces and steam them in a pot for 20 minutes. After steaming, use old wine to dissolve the red grains (remove the residue), then add white wine, shredded ginger and salt to make a juice;

   

4. 4 After the [White Chop Chicken] function ends, take out the chicken and quickly immerse it in ice water;

   

5. 5 Soak in ice water for about 10-20 minutes, take out the chicken and cut into long strips;

   

6. 6 Soak the chopped chicken in the prepared red glutinous rice juice for 12 hours before eating.