Drunken Chicken

Name: Drunken Chicken
Ingredients: 2 1/2 pounds boneless, skinless chicken thighs, fat removed; 4 large napa cabbage leaves; Salt; Freshly ground black pepper; 3/4 cup chicken stock, or canned low-sodium chicken broth; 1 cup Chinese rice wine; 1/4 cup Shaoxing cooking wine (Chinese rice wine); 1/4 cup soy sauce; 1 tablespoon julienned ginger; 1 tablespoon sugar; 1/4 teaspoon fresh ground white pepper

11 ingredients

9 steps

Ingredients

2 1/2 pounds boneless, skinless chicken thighs, fat removed
4 large napa cabbage leaves
Salt
Freshly ground black pepper
3/4 cup chicken stock, or canned low-sodium chicken broth
1 cup Chinese rice wine
1/4 cup Shaoxing cooking wine (Chinese rice wine)
1/4 cup soy sauce
1 tablespoon julienned ginger
1 tablespoon sugar
1/4 teaspoon fresh ground white pepper

Directions

1

Place a bamboo steamer over a wok or pot of boiling water.
2

Line the steamer with the cabbage leaves.
3

Season chicken with salt and pepper and place in the steamer.
4

Steam the chicken for 45 minutes, or until the chicken is cooked through.
5

Remove the chicken from the steamer and dice into 1/2-inch pieces.
6

Place in a large, sanitized glass jar.
7

Add the stock, rice wine, Shaoxing, soy sauce, ginger, sugar, and white pepper.
8

Place the lid on the jar and refrigerate for 24 hours.
9

Serve the chicken chilled with the broth.