Drunken Chicken (醉鸡卷)
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- Опубліковано 21 жов 2024
- Drunken chicken! A nice refreshing cold dish from Shaoxing, it makes for a perfect lengpan, a Chinese appetizer. It's also pretty easy too, all things considered.
There's a few different dishes that could be translated as "Drunken Chicken" - some brine in what's called Zaolu, and some in a Shaoxing wine mixture (here we're using the latter). Also, it can be served a couple different ways - either on the bone, or deboned and rolled (here we'll roll it up).
Written recipe's over here on /r/cooking:
/ recipe_drunken_chicken...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Hey guys, a few notes:
1. There's a ton of different things you can toss in that mixture. Shrimp, crab, or edamame are three classic ones.
2. So we *really* wanted to show how to make the Zaolu, that "Pickle Sauce" (interesting translation). But in order to make it, of course, you need those Shaoxing wine lees. Even for us... we can only get those online, so we figured that it'd be basically impossible to source abroad.
3. As I said in the narration though, definitely check out that Zaolu pickle sauce if you get the chance. If you want something that tastes good and is like zero work... blanch some edamame, soak in the Zaolu, fin.
4. So interesting note on the MSG/Fish Sauce. Our old cookbooks called for MSG in the brine, but if you look on the back of the Zaolu pickle sauce bottle also contains Disodium inosinate. This is an additive that's often used in conjunction with MSG - Inosinate is the umami that comes from meat and particularly seafood. We were tasting the two (our brine and the Zaolu) side by side and it just had this intense savoryness that we couldn't seem to replicate with just MSG. On a whim, the other day I did a quick gander online to see if anyone put fish sauce in their brine... there were at least a couple recipes that did. I don't know how traditional it is, but I definitely think it might be a nice idea. If it was me, I'd probably toss in ~1 tsp of MSG with 1/2 tbsp of fish sauce.
5. This dish has a not-insignificant amount of alcohol in it. If you're like me (a big hairy dude with a small beer belly) you probably won't feel it, but Steph definitely can. Just something to keep in mind if you happen to be driving (especially in China where the BAC limit's .02).
6. If you feel like being more badass than us and doing a whole deboned chicken, the steaming time should be ~1 hour according to our sources.
7. If you'd like, totally go with a thermometer to tell the doneness of your chicken in place of the 15/5 minute steam. We like 80C for thighs.
8. Sorry a bit about the audio quality. I was battling a cold when I was recording.
make drunken sticky rice
You guys thought of doing a chilly oil video?
It's an old one, but it's solid... Sichuanese Hongyou: ua-cam.com/video/mrXPNq3QdfY/v-deo.html
we have lao zao at the asian market in Austin, TX. My mom always uses it for pickled chicken feet. I think 99 Ranch has it on their website as "Beauideal Pickle Sauce."
i am speechless at yall research and dedication...
At the risk of appearing mercenary, I, truly, hope you are making oodles of money off this channel because I can barely imagine the hours of research and cooking that you put into it. And, frankly, I think it's amazing just how great you are as well.
Haha thanks, we're about halfway to being able to go fulltime on it :)
It'll be very difficult to live off a UA-cam channel if you live in the U.S. or Europe where things are expensive (of course, if the channel is huge then it would work as a full-time job). Luckily we live in China, although the city we currently live in is getting less and less affordable, we still have plenty of other cities with cheaper rent and awesome food.
Was watching the new show Warrior and saw this there :3
I remember how strange this seemed, the first time I tried it. Now I love it.
We always just use breast. We don't have to debone it, and since it's leaner we can wrap it in the metal foil without the grease problem. You can also taste the wine more since white meat is blander so we can use less.
Hi there you guys, I'm new to your channel so this is my first view and comment for you and love this recipe so much which I love to try this for sure by the way. 😀👍
Cheers~ This is a very nice and easy summer dish, definitely give it a go~
You choice of meat is very good. Drunken Chicken is better taste with skin, sometime my uncle have to buy chicken neck for more skin to warp if that day chicken part with skin already sold out.
Use neck without skin to make soup base or scoop while it cold topping on chicken meat to add more flavor.
"So to get started with drunken chicken, you'll need…"
Me: "yeah we need chicken"
"WINE"
Also me: ""
This video was well-timed. Just saw a bottle of Beau Ideal Superior Pickle Sauce at Fubonn in Portland. Wouldn't have noticed it otherwise.
I just went to my local asian shop yesterday, saw the pickle sauce, though "huh, wonder what that's used for", and now I watch this when thinking about cooking for the weekend, I hear "if you ever happen to run into a bottle of this stuff, buy it". But now the shop is closed until Monday.
ChefSteps did a fun video a while back on making a roulade using (I think) activa rm, which like, acted as a meat glue to make a perfectly round log of meat. I wonder if something like that would work for this, for those that are feeling crazy...
I've got a lull in the exam week, have to try this today!
Hmm, we mostly use locally made rice wines. Our locals are not Chinese, lol. This chicken roulade-ish version is so fancyyyy~~
Will try to make it one day~
Request: Can you try some Hangzhou dishes? I live up that way and would love to see your take on them.
Your channel has helped with my cooking immensely and made it fun again!
Yeah, we'll be doing some more Huaiyang dishes in the future. I feel we have decent coverage of Cantonese and Sichuan, now time to create some more well-rounded playlists for other regional cuisines.
Totally going to give this ago - thanks for posting.
Thank You one of my mystified dishes mine were sad now they rock TY soo much !!
Hey guys, loved the videos, whatched all in a roll, and just come here to ask if you guys can do one on Tang Bao, fucking love those but the only place that sell's them around here is super far away and i can't find a recip that i end up liking in english
If you use foil, how do you keep the chicken together if you need to remove the foil to brine?
This looks great! I'd love to hear more about Chinese wine... I u understand that dry sherry is a good replacement, but that's literally 100% of what I know :)
What's the reasoning behind the ice bath then boiling again 3 to 4 times with the bone in chicken version? I haven't come across this method of cooking before. Sure with vegetables as a one off to stop cooking but can't wrap my head around this way with chicken.
Basically a way to treat the skin so it's firm and 'crisp' (for lack of a better word).
6 days till Winter here in Australia. Thanks for the summer comment. I'll be eating hot bowls of homemade stew with lots of vegies, While soaking up the cold wet temperatures and watching people enjoy the warm sunny weather thanks to Recommended by UA-cam. Maybe the UA-cam specialist was drunk on chicken. IDK. But Merry Christmas in May and have a Happy new Easter while you are at it.
Haha my bad. I know about 10% of our viewers are Australia/New Zealand, I... wasn't thinking.
Need to try this! Great work on your videos!
Whoa this looks cool. Do you have suggestions on what to serve with it?
Will this work in pork?
So, could this work with a really nice craft beer, or is there something specific to Shaoxing that beer would lack that would ruin the dish?
I mean, Shaoxing's got a *really* distinctive taste... maybe give it a whirl with Shaoxing, then play around with it? I think either wine or fortified wine would be a better bet than beer though.
Instant like when I heard the Jacques Pépin reference
Total Awesomeness >>>
I'm adding this one to my list for the summer! At least until I can get round to making more chilli oil for koshuiji. I'll need ot invest in some better shaoxing.
We've been munching on it these two weeks, so convenient to have around when weather is hot.
You should make a soup dish/the tofu skin roll
I just discovered this recipe and it is ingenious with boneless chicken. I always hate the bone in version because the bone chips sometimes in ur mouth.
Can you do a video on chinese tripe recipe
I feel like Drunken Chicken grew more awareness due to the tv show, Warrior.
Lol thats why i searched this video
Dang, do the "stupid alcohol laws" make it so that only salted xiaoxing wine is sold so that it's basically not a consumable alcoholic beverage?
Nice. What are you having on the side?
So this is a side dish itself and can be served as an appetizer. You can include some vegetables and a main dish (stews for example) in a meal together with this dish.
killing it as usual!
Hi Chris, Steph. I’m interested in learning Chinese herbal medicine cuisine. Any resources I can use?
Many soups use Chinese herbs, sadly there're not many sources you can find in English. So what kind herbal medicine cuisine are you looking for?
This is Steph. I’m looking for something, either a dish, or something I can buy that would help with chronic pain, similar to the use of Turmeric.
@@Mitwadus Hmm, I'll need to ask my mum for that, she's the expert in this field.
This is Steph. No problem Steph. I know Cuisine is an issue from east to west.
I have always wondered, why do the Chinese steam so much of their food. Where did that come from culturally?
It seems to be Asian Region sensibilities. Probably because steaming is simple, has less chance of ruining food by overcooking, and probably Buddhist Influence, too (vegetables are easier to cook and eaten when steamed, compared to other method (except maybe boiling)).
Dunno. The history dates back so long ago. My guess is that it has something to do with making noodles and rice, both require boiling water.
it also has to do with economizing, the stacking baskets of bamboo steamer are able to cook large amount of food all at the same time. the method consume relatively small amount of fuel and water. Ideal when you got large family to feed
Also it’s less common in colder regions where ovens are more common. I imagine it’s just a regional thing, you don’t see a ton of steamed dishes in Xinjiang but you also don’t see a lot of grilled or baked dishes in Guangdong
@@genderender Ovens are mostly restricted to the northwest, steaming is ubiquitous everywhere else, including the north-east.
Someday, I will make all of these amazing recipes :)
Start with some simpler ones on some weekends, make a bigger batch and you'll be rewarded for at least a few days of delicious leftovers. We always live on our leftovers throughout the week.
Yes yes yes!
Will it work if i cook a drunk chicken instead? XD
I've heard that one way to go about this is to also soak the feed of the chicken in some lower quality wine... no idea how true that is though haha.
@@ChineseCookingDemystified Ah i see, I'll check it out. :)
@@ChineseCookingDemystified
Like how the French force-feed a goose to fatten the liver for foie gras, there is an ancient technique wherein you get the chicken addicted to liquor by slowly replacing his water with wine. When the rooster's wife gets fed up and leaves him, he's ready for slaughter and this dish.
those are some absolutely enormous chicken legs
What do they feed those chickens!?
It's the camera angle more than anything, but... those're actually frozen thighs we picked up from the market... they're imported from Brazil actually (used to be USA before the trade war haha).
In China for fresh chicken usually you gotta buy the whole chicken, for the most part. For pieces like wings/thighs/breasts it's imported frozen, unless you wanna pay a pretty penny.
Chinese Cooking Demystified
Just to add a question to the Thunder Thigh chickens you have, which I noticed too: about dim sum chicken feet, you mentioned--unlike any other recipe translated into English I have ever seen--the difference between "American" and usual "Chinese" chickens, the former having the big floppers you want. Is this the same deal -- the imported pieces, you lazy bum---although not necessarily such a big deal, with the chicken you used today? I'm just interested as a poultry breed thing, not as a cooking crisis.
Also, and please take this in a good way (I'm a devotee of you two, as well as a French cooking guy), it"s pronounced more like "Peh-pan." BTW, of all his stuff, if you don't have it already,make sure you get his "Techniques," which actually has a superb updated Kindle version.
Cx to above: ignore strike through,no idea how they got there.
@@baudecordier hyphens (-) before and after words or sentences format text as strikethrough
So right - the large imported thighs here are actually, at their core, a sub. This dish would most traditionally be made with an entire deboned chicken... apologies if I didn't make that clear in the video.
These days though, not many people are familiar with deboning a whole chicken, and... we're no exception. We'll learn one day, I promise, as there's a few Cantonese dishes we want to do that call for whole deboned chicken.
If you'd like to try, according to our sources you want a ~1.5kg chicken. Remove the neck, the feet, the giblets, and the fat around the tail. Debone, then roll it so that the breast is in the inside and the legs are on the outside. The steaming time in the only book that had timing (a culinary school textbook from Yangzhou) said 60 minutes. I'd personally test it with an instant-read though, at least for the first time.
Duly noted on Pepin... I'm an idiot, it's one of those names I've always read. Should've looked up how to pronounce it or asked my buddy from France... was battling a cold writing/doing the narration.
Not me thinking the chicken would be raw
What're the benefits to deboning chicken yourself? Why not just buy deboned chicken?
We live in China and can't purchase deboned chicken (with the exception of some really low quality imported frozen breast). If you don't mind my copy/pasting from the Reddit post:
"Also, if I’m remembering right I think in the USA they sold deboned thighs at the supermarket (i.e. without the drumstick?) - you could use those too, but the rolls’ll be a bit thinner… so when cooking go by temperature instead of our timing guidelines."
If there's such thing as a deboned leg (i.e. together with the drumstick) buy that. But no matter what, be sure that you purchase stuff skin-on.
@@ChineseCookingDemystified Thanks for the quick response! Love the channel, I just made your shuizhu beef recipe today :)
Do a recipe for Macanese Hash! (Minchi)
Good idea~ I do love that dish.
bru really appreciate the usage of star anus in this recipe. i place a star anus in the centre of the serving bowl to get the real feel.
star anise is crying
I thought you were going to say chicken when you say what you need
First gotta get it drunk, lol.
Being adventurous with booze can be fun. Can you drink that wine or is it only for cooking?
Yeah, you can drink that wine if it's not salted. Salted version is just nasty.
First drunk the chicken then cook it
But is your sink fixed? ⛲🐳🌊💦
Just got the faucet last night and it's about to get fixed these few days.
Can I sub in sake instead?
In theory, yes. But the taste would be quite different, still good though.
Thanx so much ! Been following your recipes for a while now, I live in South Africa, so it's hard to find certain ingredients. Have to come up with clever subs
@@jarheadanifoogam2583 Can you get a dry sherry? Perfect sub for Shaoxing.
Undercooked chicken??
Okuurrr your wife is freakin hot
Chinese chicken not cleaved across the bone with little shards that stick in your teeth? Hell yeah
Actually if the knife is sharp enough and the cut is clean, chicken cleaved across the bones won't have little shards~
I wanna like it but the gross looking yellow skin on soooooo many Chinese dishes isn’t appetizing to me.
No woman at the end please, can barely understand her....
What do you mean? It's her channel and her husband's.
MSG?????? THUMB DOWN!
😀