Zixi Wine-Marinated Chicken

Zixi Wine-Marinated Chicken

　　Origin of Zixi Wine-Marinated Chicken: Zixi, Jiangxi, China

　　 Method: First, select a young chicken, slaughter and remove the internal organs, drain the moisture, and evenly rub the inside and outside of the chicken with an appropriate amount of fine salt, then marinate for 4–5 hours. Next, prepare special distilled liquor, mushroom wine, yellow wine, beer, salt, dried chili peppers, and vinegar. Then heat a wok, add lard and white sugar, and continuously stir-fry until the sugar melts and bubbles form. When the bubbles shrink from large to small, and the color changes from white to yellow, then to black, quickly pour in cold water to make caramelized sugar. Mix the caramelized sugar with the aforementioned ingredients, pour them into a pressure cooker, then add the marinated young chicken. Seal the cooker and simmer over medium heat until bubbles start to emerge from the pressure valve. Then switch to low heat and simmer for about 10 minutes. Remove the chicken when it can be pierced with a bamboo stick. Next, heat a wok again until the oil is about 50–60% hot, pierce the chicken eyeballs with chopsticks, and fry until the skin turns golden-red and the bones are crispy, then take out. While still hot, rub the chicken with sesame oil, then cut it into strips and arrange on a plate. Serve with a dipping sauce. Finally, prepare the compound dipping sauce. Heat a wok, add vegetable oil, stir-fry broad bean paste and sesame paste for a while, then add chopped leeks to release their aroma. In sequence, add chili sauce, soy sauce, minced ginger, monosodium glutamate, and other seasonings, mix well, and remove from heat. Divide into several small servings and serve with the chicken.

　　 Features: The chicken skin is golden-red, crispy, the meat is fragrant, and the bones are tender. Dipped in the sauce, it fills the mouth with flavor and leaves a long-lasting aftertaste.