Drunken Chicken
Preparation time is 30minutes
Cook time is 3hours 30minutes
Total time is 4hours
Serve is for 4 people
Estimated cost per serve is 6.32 dollar
Difficulty level: 4 out of 4
19 Ingredients
Number of servings
4
- 1 whole chicken
- 500milliliter chicken stock
- 1 bunch shallot
- 1 piece ginger, 10cm
- 4 cloves garlic
- 1 carrot
- 2 cups Shaoxing huadio wine
- 3teaspoons white caster sugar
- 5teaspoons salt
- 3tablespoons milk
- 2tablespoons smooth peanut butter
- 1teaspoons balsamic vinegar
- 4teaspoons light soy sauce
- 2teaspoons brown sugar
- 1/2tablespoons toasted sesame seeds
- 4teaspoons sesame oil
- 2 cucumber
- 2 cups ice cubes
- 30centimeters cooking twine
Description
A simple, summery dish that's aromatic and distinctly Asian in flavour.
Method
Step 1 of 14
Chop 3 spring onions in half each and ginger into 0.5cm slices. Peel garlic and slice each in half. Peel and cut carrot in half
Step 2 of 14
Cut a 30cm length of cooking twine
Step 3 of 14
Trim excess fatty skin from the open orifice and stuff chicken with shallots, ginger and garlic. Then truss legs closed
Step 4 of 14
Add chicken stock to a stock pot and place chicken breast down inside with carrot
Step 5 of 14
Add water until most of chicken is submerged - it's ok if it floats a bit.Bring water to boil with lid covering the pot, reduce to low simmer when it starts boiling (about 15min). Keep simmering for half an hour.
Step 6 of 14
Test internal chicken temp with thermometer - 78-82 degrees Celsius is ideal
Step 7 of 14
Prepare a large bowl that will fit the chicken in sink with about 2 cups of ice cubes, add water until half full. Lift chicken into bowl carefully, leave for 5min on one side and then turn to cool the rest
Step 8 of 14
Set aside 3 cups of chicken stock and leave to cool. Add salt, sugar, shaoxing wine and cooled stock into a separate bowl
Step 9 of 14
Put chicken in to marinate overnight
Step 10 of 14
Mix peanut butter, soy sauce, sesame oil, milk, sugar and balsamic vinegar together until it is a smooth consistency
Step 11 of 14
Boil noodles until Al dente then drain in colander, rinsing cold water over the top to prevent the noodles sticking
Step 12 of 14
Debone chicken and throw bones back in stock if that has been kept - keep boiling for more flavour and you will have a soup to serve on the side!
Step 13 of 14
Julienne cucumber into 4mm slices about 6cm long
Step 14 of 14
Cut chicken into 1.5cm pieces. Portion the noodles, place chicken on top and drizzle with peanut sauce. Add cucumber slivers on the side sesame seeds if desired.
Instruction tip
Tip:If you are in a hurry to eat, marinating for 2 hours still produces a great flavour in the chicken
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.