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| Drunken Chicken (Peking) |
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| 1.2
litres (2 pints) water 1.5 tablespoons salt 2 medium onions, peeled and sliced 4 slices root ginger, peeled 1 chicken, about 1.25kg (3lb), trussed 600ml (1 pint) Chinese wine or dry sherry 1. Bring the water, salt, onions and ginger to the boil in a large pan. Simmer for 5 minutes, then put in the chicken. Bring back to the boil and simmer, coverd, for 15 minutes. Turn off the heat and leave the chicken to saok in the cooking liquid for at least one hour. 2. Remove the chicken and put into a stoneware jar or a casserole with a tight-fitting lid. Pour over the sherry or wine, completely immersing the chicken, and leave to soak for at least 48 hours. Turn the chicken every 12 hours. 3. To serve, drain off the sherry and untruss the chicken. Chop into bitesized pieces, complete with bone, and serve as an hors d'oeuvre, eaten either in the fingers or on cocktail sticks. |
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