Poached free-range chicken marinated for twenty-four to forty-eight hours in a bath of Shaoxing wine, soy sauce, and sweet spices. Served chilled in pearlescent slices, fragrant and meltingly tender.
Ingredients
- 1 piece Free-range chicken
- 300 ml Shaoxing wine
- 80 ml Light soy sauce
- 15 ml Dark soy sauce
- 40 g Brown sugar
- 50 g Fresh ginger
- 3 pieces Scallion
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 1 tsp Sichuan peppercorn
- 1 tbsp Goji berries
- to taste Salt
- 1 l Water
- 500 g Ice cubes
Method
- Rinse the chicken under cold water, massage generously with salt and ginger slices, then let rest in the refrigerator while preparing the rest.
- In a large pot, bring the water to a boil with split ginger, scallion stalks, and Shaoxing wine.
- Submerge the chicken breast-side down, return to a boil, then reduce to a simmer. Cover and cook until a skewer inserted into the thigh joint releases clear juices with no pink.
- Remove the chicken and immediately plunge it into an ice water bath. Let cool completely to firm the skin and stop the cooking.
- Meanwhile, prepare the drunken marinade using the quick method in the prepared components.
- Once the marinade has cooled, stir in the remaining Shaoxing wine.
- Drain the chicken, pat dry gently, place in a deep container, and cover completely with the strained marinade.
- Cover with plastic wrap touching the surface and refrigerate for at least twenty-four hours, ideally forty-eight, turning the chicken halfway through.
- Remove the chicken, drain, slice thinly, and serve chilled, drizzled with a little marinade and scattered with a few goji berries.
Nutrition
Per serving
- Energy
- 493.4 kcal
- Protein
- 78.91 g
- Carbohydrate
- 16.15 g
- Fat
- 5.59 g
- Fibre
- 1.35 g
- Calcium
- 64.6 mg
- Iron
- 3.78 mg
- Magnesium
- 114.31 mg
