从第一次吃过醉鸡,就一直难忘那种味道,不能说是一见钟情,不过难以忘怀倒是真的。所以总是时时惦记着做一回。
鸡腿,糟卤。
做法:
1、鸡腿去骨。
2、蒸锅水开之后,放鸡腿进去蒸 30 分钟。
3、准备一盆冰水,鸡腿蒸好之后放进去冰 60 分钟,然后放进糟卤浸泡过夜。
4、浸泡好的鸡腿切片,装盘即可。
鸡腿不是一定要去骨的,可以带腿骨一起蒸。而且醉鸡未必一定用鸡腿来做,还可以用整鸡来做。
I fell in love with this dish right away after I tasted it for the first time. It tastes really different.
Drum Sticks, Rice Wine*.
Method:
1. Pull bones off the drum sticks.
You can leave bones in. I just like to pull bones out.
2. Steam drum sticks for about 30 minutes.
3. Soak drum sticks in ice-cold-water for about 1 hour right after taken out of steamer.
4. Pour rice wine into a container, add some cold to keep it cold, transfer drum sticks into the container right after taking them out of water.
5. Cover container with lid, keep it refrigerated overnight, slice and serve cold.
You can use any part of chicken even whole chicken to cook this dish, don’t have to use drum sticks only.
* I can’t find any explanation in English for the rice wine I use. It’s not regular rice wine, it’s rice wine with seasoning. You can buy it from the Asian (Chinese) groceries.
This is actually easy and simple.
1. Take a knife, cut through the thinner end, make sure everything is cut.
2. Now you need cut the other end. This end is harder, you have more area to cut.
3. Make sure anything connected to bone is unconnected.
4. Pull bone out. Now you have it done!
* I found some old pictures earlier, with more step-by-step pictures, might help you better understand.