Singaporean (Chinese) Recipe: Drunken (Wine) Chicken


Drunken (Wine) Chicken
Drunken (Wine) Chicken


1. Chicken x 01
2. Martini/Vodka/Dry Gin (best with Chinese rice wine) x ½ Cup
3. Chinese Light Soy Sauce x 01 cup
4. Pressure/Rice Cooker (or alternatively a pot)
5. Ginger
6. Garlic
7. Peanuts
8. Salt
9. Oil
10. Water x ½ pot
11. Scallions/Spring onion
12. Chinese dried mushrooms
1. Using half a pot of water, boil the peanuts for about 1 hour
2. In the meantime, slice the ginger and peel the skin of the garlic (do not cut them)
3. Add (2) into the pot of water
4. Add salt to taste
5. Add chicken and cook in slow fire, until the chicken is half cooked. (about 30-45 mins)
6. Meanwhile boil the dried mushrooms separately in a small bowl
7. Cut the mushrooms into cubes
8. Chop the scallions/spring onions
9. With some oil, stir fry the scallions/spring onion with the mushrooms
10. Transfer the chicken to a pressure cooker
11. Add 1 cup of soy sauce and ½ cup of alcohol
12. Add (9) into the chicken
13. Cover and let it cook
14. Remember to flip the chicken to cook on the other side
15. When the pressure cooker switches from “cook” to “warm” (or about 30-40 mins in a pot), the chicken is almost done
16. Serve!
Note: You can make full use of the soup and not waste it by cooking another chicken soup (like in the dinner) or use it to cook the chicken rice.
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