Appetizers Recipes - Drunken Chicken Recipe

Ingredients

• 1 chicken, about 1.4kg/3lb

• 1cm/1/2 in piece of fresh root ginger, peeled and thinly sliced

• 2 spring onions (scallions), trimmed

• 1.75 liters/7 1/2 cups water

• 15ml/1 tbsp salt

• 300ml/1 1/4 cups dry sherry

• spring onions (scallions), shredded, and fresh herbs, to garnish

Serves 4-6

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Method:

1. Rinse and dry the chicken inside and out. Place the ginger and spring onions in the body cavity. Put the chicken in a large pan or flameproof casserole and just cover with water. Bring to  the boil, skim and cook for 15 minutes.

2. Turn off the heat, cover the pan or casserole tightly and leave the chicken in the cooking liquid for 3-4 hours, by which time it be cooked. Drain well. Pour 300ml/1 1/4 cups of the stock into a jug (pitcher). Freeze the remaining stock.

3. Remove the skin from the chicken, joint it neatly. Divide each leg into a drumstick and thigh. Make two more portions from the wings and some of the breast.

4. Finally cut away the remainder of the breast pieces (still on the bone) and divide each breast into two even portions.

5. Arrange the chicken portions in a shallow dish. Rub salt into the chicken and cover with clear film (plastic wrap). Leave in a cool place for several hours or overnight in the refrigerator.

6. Later, lift off any fat from the stock. Mix the sherry and stock and pour over the chicken. Cover again and marinate in the refrigerator for 2 or 3 days, turning occasionally.

7. To serve, cut the chicken in chunky pieces and arrange on a platter garnished with spring onion shreds and herbs.