* Exported from BigOven *

Drunken Chicken

Recipe By :EMERIL LIVE with Emeril Lagasse - (Show # EM-1E32)
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Poultry Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 1/2 pounds boneless skinless chicken thighs --fat removed
4 large napa cabbage leaves
Salt --to taste
Freshly-ground black pepper --to taste
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 freshly-ground white pepper

Place a bamboo steamer over a wok or pot of boiling water. Line the
steamer with the cabbage leaves.

Season chicken with salt and pepper and place in the steamer. Steam the
chicken for 45 minutes, or until the chicken is cooked through. Remove
the chicken from the steamer and dice into 1/2-inch pieces. Place in a
large, sanitized glass jar.

Add the stock, rice wine, Shaoxing, soy sauce, ginger, sugar, and white
pepper. Place the lid on the jar and refrigerate for 24 hours. Serve
the chicken chilled with the broth.

This recipe yields 4 to 6 servings.

Formatted for MC6 11-06-2002 by Joe Comiskey -


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