Difference between revisions of "Jiu Ji"
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* 300 ml [[Shaoxing wine|Shao Xing wine]] | * 300 ml [[Shaoxing wine|Shao Xing wine]] | ||
| − | == | + | == Procedures == |
# Clean [[chicken]], rub [[chicken]] by [[coarse salt]] for 4 hrs, outside and inner. | # Clean [[chicken]], rub [[chicken]] by [[coarse salt]] for 4 hrs, outside and inner. | ||
# Steam [[chicken]] inside breast, upward for 15 minutes. | # Steam [[chicken]] inside breast, upward for 15 minutes. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | [[Category:Hong Kong Meat | + | [[Category:Hong Kong cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Shaoxing wine Recipes]] | [[Category:Shaoxing wine Recipes]] | ||
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Latest revision as of 13:52, 15 July 2012
Description
Drunk chicken (cold dish)
Ingredients
- 1 (1.5 kg) fresh chicken
- 1 tbsp coarse salt
Seasoning
- 200 ml chicken sauce (reserved from cooking the chicken)
- 250 ml water
- 1 tbsp sugar
- 300 ml Shao Xing wine
Procedures
- Clean chicken, rub chicken by coarse salt for 4 hrs, outside and inner.
- Steam chicken inside breast, upward for 15 minutes.
- Turn over to other side, steam for 10 minutes.
- Chop chicken into 4 parts, save chicken sauce for seasoning.
- Boil the seasoning, pour into a big deep plate and soak the chicken.
- Chill the chicken with sauce into refrigerator for 6 hours
- Remove the fat on chicken, chop into small pieces then serve.
