DRUNKEN CHICKEN WINGS (醉雞翼)
You will love this recipe!
Provided by June d'Arville
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- 1) Place the chicken wings on the bottom of a large pot. Try to arrange them in one layer. Then add the Chinese rice wine. Also add water until the wings are just submerged.
- 2) Trim and clean the spring onion. Chop it in half. Add the white part to the wings. Keep the green part for garnish later. Also add the piece of fresh ginger, lemongrass, chicken bouillon cube, soy sauce and star anise.
- 3) Place the wings over high heat and bring them to a boil. Then turn the heat low and put a lid on the pan. Simmer the wings for 20 minutes.
- 4) Once cooked, take the pot off the heat and let the wings cool down fully in the Chinese wine broth.
- 5) Divide the chicken wings over deep plates and drizzle with the wine broth. Garnish with finely sliced spring onion greens. Serve the drunken chicken cold with boiled or steamed rice.
Nutrition Facts : Calories 366 kcal, ServingSize 1 serving
DRUNKEN CHICKEN
This classic Shanghai dish involves soaking poached chicken in rice wine. The wine used is Shaoxing (sometimes called hua diao wine), a Chinese cooking wine typically used in stir-fries and marinades and known for its amber color and floral flavor. This version of drunken chicken includes some of the chicken poaching liquid mixed into the marinade to temper the strong flavor of the Shaoxing. Some recipes use equal parts wine and poaching liquid, but we found it a bit overpowering. Feel free to adjust the amount of wine to your liking. The addition of goji berries is optional (and not traditional), but it adds sweetness and color to the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle 2 tablespoons salt on the chicken, making sure to season the inside of the cavity. Leave the chicken at room temperature for 1 hour.
- Meanwhile, bring 4 quarts of cold water to a boil over medium-high heat in a 7-quart Dutch oven. Add 2 tablespoons salt, the ginger and whole scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil.
- Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings; be careful not to tear the skin (do not use tongs as they can easily tear the skin). Lift the chicken just high enough and tilt it so all the water drains from the cavity into the pot; this allows cold water in the cavity to drain and ensures even cooking.
- Lower the chicken back into the water. Bring the water back to a gentle simmer and reduce the heat to low. Cook, covered, until the juices run clear when the chicken is pierced between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
- Transfer the chicken to ice water breast-side down; reserve the liquid the chicken poached in. Let the chicken cool for about 10 minutes, flipping it once after about 5 minutes. (The ice bath prevents the chicken from overcooking, but also helps to firm the meat and tighten the skin.) Remove the chicken, letting the excess water drain off.
- Whisk together 2 cups of the reserved poaching liquid, the wine, sugar and 1 teaspoon salt in a medium bowl until the sugar dissolves. Set aside to cool to room temperature.
- Carve the chicken with a meat cleaver or chef's knife: Start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters through the bone into roughly 3/4-inch pieces. Cut off the wings and drumettes. Split the wing flat lengthwise to expose the meat. Cut the breast bone down the center to separate the two breast halves. Cut each half through the bone into 3/4-inch pieces. Lay the chicken pieces in a 2-quart casserole dish in a single layer.
- Sprinkle the goji berries if using around the chicken. Pour the wine mixture over the chicken making sure it's submerged; add a little more poaching liquid if it's not. Cover and refrigerate overnight or up to 2 days.
- Serve cold, taking the chicken pieces out of the marinade and garnishing them with the goji berries and thinly sliced scallions if using.
DRUNKEN CHICKEN WINGS
Everyone loves wings and this recipe for my Drunken Chicken Wings is a delicious new way to enjoy one of America's favorite dishes. In an untraditional sort of way.
Provided by Chef Dennis Littley
Categories Appetizer
Time 1h30m
Number Of Ingredients 8
Steps:
- Start by combining all the ingredients to make the marinade in a small bowl, mixing well.
- Place the chicken wing sections in a large bowl or large ziplock bag, then the marinade. Mix the wings in the marinade so they all get coated.
- Cover the bowl or seal the ziplock bag and refrigerate for 4-6 hours. You can marinate the wings overnight if needed. (bone-in and skin-on chicken is okay to marinate overnight)
- Preheat oven to 400°.
- Line a baking pan with foil.
- Arrange the chicken wings in a single layer in the pan, and pour the marinade evenly over all the wings
- Bake until meat is well browned and pulling away from the bone, about 1 hour to 1 hour and 15 minutes.
- Any marinade that is on the tray with the fully cooked chicken wings is safe to use since its been a subjected to a high temperature.
Nutrition Facts : Calories 253 kcal, Carbohydrate 5 g, Protein 14 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 58 mg, Sodium 639 mg, Sugar 4 g, ServingSize 1 serving
DRUNKEN CHICKEN WINGS
This recipe was given to me by a gentleman friend that lives back East. He is always cooking up something or other, and this is one of my family's favorites.
Provided by Catherine Lim
Categories Chicken
Time 10h
Number Of Ingredients 7
Steps:
- 1. In a 10" x 14" baking pan, spread chicken in an even layer. combine all ingredients and spread over chicken. Cover with aluminum foil and let the chicken get drunk for at least 2 hours (all day is better) turning the chicken every so often. I have the Tupperware marinating container and put the wings (frozen) in it with the sauce and leave it on the counter. It defrosts yet stays cool and is available to flip over every 45 minutes or so.
- 2. Cook covered at 350* for 1 hour. Uncover and cook at 325* until chicken is golden brown and cooked through, I leave it about another hour to an hour 1/4. Turn chicken half way through cooking. Meat will fall off the bone.
- 3. There is NEVER any leftovers at my house when I cook this. I saved this to post so that I could put a picture, but by the time it hit the table everyone dug in! Sorry!
DRUNKEN GRILLED WINGS
These wings are so easy to make, and finger licking good. Every time I bring these to the office as a snack they go in minutes. I usually marinate a whole heap of these wings, and divide them up into bags in the freezer. And each time I am pushed for time, I just pull out a bag (a portion enough for my family) and pop them into the grill. The longer the wings stay marinated, the tastier they are. Whatever you do, do NOT leave the honey out. Makes a BIG difference. Pretty healthy dish.
Provided by KitchenManiac
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken wings into two pieces.
- One part wing, and the other drumlet.
- Mix remaining ingredients together in a bowl.
- Add the chicken wings and drumlets into bowl and mix well.
- Wrap bowl with glad wrap and pop it into the fridge overnight.
- The next day, place chicken on the grill and brush with remaining juices in the bowl.
- Grill the chicken at 400 Fahrenheit for 20 minutes turning over once.
- The more often juices from the bowl is brushed on, the tastier the wings will be.
Nutrition Facts : Calories 709, Fat 39.3, SaturatedFat 11, Cholesterol 188.7, Sodium 550.7, Carbohydrate 28.7, Fiber 0.7, Sugar 23.3, Protein 45.9
DRUNKEN WINGS
Make and share this Drunken Wings recipe from Food.com.
Provided by Shawn C
Categories Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bowl.
- Marinate for at least 2 hours at room temperature.
- Saving marinade for basting, put wings on broil rack and broil until browned and cooked (about 20 minutes) basting every 10 minutes.
- Transfer to platter and serve.
Nutrition Facts : Calories 448.9, Fat 29.4, SaturatedFat 7.3, Cholesterol 109.2, Sodium 401.6, Carbohydrate 10.3, Fiber 0.5, Sugar 7.9, Protein 27.1
DRUNKEN NOODLES
My favorite Thai dish is EASY, fast, and fiery Drunken Noodles, a delicious recipe that's ready in 30 minutes!
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Cook noodles according to package instructions.
- Mix sauce in a small bowl and set aside.
- Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
- Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
- Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.
Nutrition Facts : Calories 405 kcal, Carbohydrate 62 g, Protein 17 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 1529 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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