Joi Gai Drunken Chicken Food

DRUNKEN CHICKEN

Steps:

• Put chicken in a medium-size pot, large enough to hold it and have it submerged in the cooking liquids.
• Add chicken broth, ginger, soy sauce, scallions and whiskey and bring it to a simmer.
• Simmer, covered for 45 minutes.
• Then turn off the heat and leave the lid on the pot--do not remove cover.
• Allow chicken to sit for another 30 minutes or so.
• Then remove chicken, rub lightly with sesame oil and serve.

MY DRUNKEN CHICKEN

Steps:

• Wash your chickens inside and out with cold water and pat dry with paper towels.( I prefer Perdue chickens ).
• Mix together the herbs, garlic, paprika, salt and pepper. Rub the chicken inside and out with this mixture. Cover and refridgerate overnight minimum This is a definate must --
• GRILLING TIME:.
• Preheat grill to medium heat.
• Open cans of beer and take a sip or two but no more. Add one oz of Jack Daniels whiskey to each beer can ( you can take a sip of this too while your at it, but no more or chickens may not get cooked.
• Put 2 foil pie plates together to make it a bit more sturdier. Place one beer can on the pie plate and place one chicken over the beer can so that the beer can is in the butt of the bird and the bird is standing up right. Tuck the wing tips under to keep them from burning or cover wings with aluminum foil. Repeat for the other chicken.
• Carefully place the 2 chickens into the grill. Close the lid and grill for 60 to 70 minutes. Don't open too often you don't want to lose that nice heat. Baste with Jack Daniels BBQ Sauce 2 or 3 times during the last 20 minutes of grilling. You may have to loosely cover with aluminum foil if skin is getting too burned towards the end. I personally love the skin of this chicken when it is crispy but not burnt. Such flavor hiding in there. Chicken is cooked when it has reached an internal temp of 180°F.
• Turn off the grill and remove the chickens. Very carefully now remove the chickens off the beer cans.Be very careful as there is probably still hot liquid inside the cans. We usually do it with 2 people, one holds down the can with mitts on of course and the other gently lifts off the chicken. Now carve and enjoy. Depends what you are serving with the chickens, serving portions can vary.

DRUNKEN CHICKEN

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 TEX-MEX STYLE / BEER CAN

Steps:

• Rinse and pat dry hen.
• Drink 1/2 the beer and set aside the rest in the can.
• Then pour a shot of tequila and drink with a slice of lime.
• Spray can with 1/2 beer with cooking spray.
• Have another shot of tequila with lime.
• Put some of the oregano, a couple of the peppers, a couple of the garlic cloves, a pinch of cumin and a pinch of chili powder in the neck cavity of the hen.
• Stuff opening with a wad of aluminum foil to seal cavity.
• Have another shot of tequila and lime and while you're at it add a shot to the beer can with a piece of lime, the rest of the oregano, peppers, and garlic cloves.
• Push the can into to rear end of the chicken so that the hen can sit up.
• Place the chicken in a foil pie pan or square cake pan.
• Have another tequila shot, then rub the rest of the cumin, chili powder, and the salt onto the outside of the chicken.
• Have a couple more shots while your coals get ready on the pit.
• Place the pan with the chicken on the pit and close the grill.
• Let chicken cook for 1 hour on medium hot pit.
• (Of course, this means more tequila shots.) Baste hen with juices in pan.
• Take off grill when done and let rest 10 minutes before serving with a squeeze of lime and some drippings.
• If there is any Tequila left be sure to serve with the chicken also.
• This can be done in the oven as well on 350 degrees for 1 hour.

CAJUN BORRACHO CHICKEN ( DRUNKEN / BEER CAN CHICKEN )

Steps:

• Wash chicken and remove excess fat. Season the chicken inside and out with the crab boil seasoning. Insert the half can of beer inside the cavity of the chicken. Prop the chicken up on the grill. Grill for 1 to 1 1/2 hours withthe grill lid closed.