Shaoxing Drunken Chicken

Shaoxing Drunken Chicken

　　Shaoxing Drunken Chicken is a traditional Han Chinese delicacy from Shaoxing, Zhejiang. With its rich wine aroma, it has benefits such as nourishing the liver and kidneys, enriching qi and blood, making it an excellent nutritional supplement. This dish is mainly steamed or boiled, aligning well with the low-oil cooking principles of nutrition science. If the chicken skin is removed before cooking, it will be even lower in fat, and ingredients such as angelica root and goji berries also have health-preserving effects in Traditional Chinese Medicine.

　　The preparation method of Shaoxing Drunken Chicken is very simple. By following the recipe step by step, you are sure to enjoy a delicious dish. Shaoxing Drunken Chicken is one of the distinctive dishes in the Zhe Cuisine category of Chinese cuisine. It primarily uses chicken as the main ingredient, is mainly cooked by [cooking method], and the flavor falls under [flavor type]. Follow the recipe provided by the Meishijie website and give it a try — we believe you will succeed for sure!

　　Ingredients:

　　Main ingredient: 1 small Shaoxing specialty chicken (approximately 1500g)

　　Seasonings: Shaoxing Jiufan Wine, refined salt, monosodium glutamate, Sichuan peppercorn, chicken broth

　　· Features: Light yellow color, tender meat, rich and mellow wine aroma

　　· Instructions:

　　Slaughter and clean a live chicken. Cook it using the same method as for white-cut chicken, then let it cool naturally in chicken broth. Disassemble it into four large pieces and set aside. Stir-fry Sichuan peppercorns until fragrant, then add refined salt and stir-fry again. After cooling, mix in chicken broth, Shaoxing Jiufan Wine, and monosodium glutamate to make a marinade. Pour it into a container, add the chicken pieces, cover and seal, and let it marinate for 24 hours. After that, carve and arrange on a plate.