Drunken Chicken / 当归醉鸡 / 当帰酔鶏

Looking for an easy dish for Chinese New Year reunion dinner? Try this elegant dish, not only it is easy to prepare but you can prepare it in advance. It means you can more time on the actual day.

I love the taste of angelica root so I always throw in a few slices whenever I make it. You can omit it if you don’t have it. I usually serve this chicken together with a bowl of hot soup noodles (mee suah/somen) cooked with the leftover brine. If you don't like noodles, you can use the brine to cook claypot chicken and other dishes.  

Drunken Chicken / 当归醉鸡 / 当帰酔鶏

Ingredients: 

2 boneless chicken thighs 鸡腿肉/鶏のもも肉

½ tbsp salt 盐/塩

Aluminum foil 铝箔纸/アルミホイル

Leafy green for garnish 装饰用香菜 /飾り用ハーブ

Brine:

500 ml chicken stock 鸡汤/鶏がらスープ

300 ml hua-diao wine (Chinese rice wine) 花雕酒

2-3 slices Angelica root 当归/当帰

2 stalks green onion 青葱/青ネギ

2 slices ginger 姜/生姜

1 tsp goji berry/wolfberry 枸杞/クコの実

Salt to taste 盐/塩

Methods:

1. Combine the chicken stock, angelica root, green onion and ginger in a pot. Bring to a boil then turn the heat to the lowest and let it simmer for 5-10 minutes.
2. Remove from heat. Add in the wolfberries and salt to taste. Put the pot lid on and allow it to cool to room temperature.
3. Discard the green onion then mix in the hua-diao wine. Transfer the brine into a container that is big enough to store the rolled chicken. Keep it in the refridgerator to chill.
4. Meanwhile, marinate the chicken with salt then set aside for at least 30 mins.
5. Roll and wrap the chicken into a cylinder thighly with an aluminium foil. Twist the aluminium foil to seal both ends. 
6. Steam the rolled chicken for 20 minutes or until well cooked. 
7. Discard the aluminium foil, put the chicken into the chilled brine. Return the container to the refrigerator, marinate overnight. 
8. To serve, slice and arrange the chicken on a serving plate. Pour some brine over the chicken, garnish with wolfberries and leafy green if desired. 

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