Drunken Chicken (Zui Ji)
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Ingredients
- 700 g bone-in chicken thighs
- 200 ml chinese rice wine
- 20 g fresh ginger, sliced
- 3 spring onions
- 1 tbsp light soy sauce
- 1 tsp caster sugar
Nutrition (per serving)
- Calories
- 369 kcal
- Protein
- 29.8 g
- Carbohydrate
- 5.6 g
- of which sugars
- 4 g
- Fat
- 21.1 g
- of which saturates
- 6 g
- Fibre
- 0.4 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a pan of water with half the fresh ginger and 1 spring onion, bring to a simmer, cover and poach gently for 25 minutes, until cooked through with no pink remaining at the bone.
- 2
Lift out the chicken and leave to cool completely, reserving 100ml of the poaching liquid.
- 3
Mix the reserved poaching liquid with the chinese rice wine, light soy sauce, caster sugar and the remaining ginger and spring onion, finely sliced.
- 4
Put the cooled chicken in a dish, pour over the wine mixture so it is mostly submerged, cover and chill for at least 4 hours, or overnight for the best flavour, turning once.
- 5
Lift the chicken out of the marinade and chop into pieces through the bone.
- 6
Serve cold, spooned with a little of the marinade.
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