Thursday, October 18, 2007

Drunken chicken

8 chicken drumsticks (about 1kg)
2 1/2 tsps salt
1 tsp sugar
1 Tbsp ginger strips
1/2 tsp ground Sichuan pepper (optional)
1 bottle (640ml) Hua Tiao Chiew (Chinese wine)
1/2 cup chicken juice (from the steamed chicken)
2 tsps roasted white sesame seeds
2 Tbsps brandy (optional)

Carrot and cucumber salad:
1 cucumber (shredded)
1 carrot (shredded)
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp sesame oil
1 tsp soya sauce
1 tsp finely chopped garlic
2 tsps roasted white sesame (crushed)

1. Clean and dry drumsticks thoroughly, marinate with 2 teaspoons of salt and Sichuan pepper for 1 hour.

2. Add ginger strips on top of the drumsticks and steam over medium heat for 20 to 30 minutes. Take out the drumsticks and place them in a casserole dish with cover. Drain the juice and put aside.

3. Add sugar and 1/2 teaspoon of salt to 1/2 cup of chicken juice and pour it over the drumsticks. Pour in 1 bottle of ‘Hua Tiao Chiew’ and 2 tablespoons of brandy. The drumsticks should be submerged totally in the wine solution.

4. Cover the casserole and leave outside at room temperature for three hours before putting it in the fridge for two to four days. Take out the drumsticks and store the wine solution in an airtight container; it can be used again.

5. De-bone the drumsticks and sprinkle some roasted sesame seeds on top. Serve with this carrot and cucumber salad.

Carrot and cucumber salad:

1. Mix balsamic vinegar, soya sauce, chopped garlic, olive and sesame oil together in a small bowl.

2. Whisk it for a few minutes to thicken, then pour over the shredded carrot and cucumber. Sprinkle over with crushed roasted sesame seeds.


Prepare the salad only when the drunken chicken is ready (after two to four days) to be served.

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