Drunken Chicken Wings

Traditionally, this recipe calls for a whole chicken.  However we find that doing drunken chicken with wings is a whole lot easier to manage making compared to using a whole chicken.  Drunken chicken is a delicious Shanghai dish served cold often as an appetizer.  The chicken is cooked in boiling water, then brined and marinated in rice wine.

Ingredients:

10-15 chicken wings

2-3 slices ginger

2-3 stalk of green onion

1 cup Hua Diao rice wine (can be found in Chinese or Asian market)

6 star anise

1 tsp Szechwan peppercorn

3 tsp + 2 tsp sea salt (the 2 tsp sea salt is for later use)

1 tsp chicken broth powder (2x) (Preferably the Knorr brand)

Directions:

1. Cut up 2-3 slices of ginger, along with the green onion by 1 inch width and set aside for later.

2. Fill pot with 8-10 cups of water.  When the water is boiling, add in the chicken wings to blanch for 2-3 minutes.  The reason we do this process is to get rid of as much oil and fat as possible from the chicken (You will see oil afloat in water).

3. Drain chicken wings and rinse with cold water.

4. Clean the oily pot used for chicken wings earlier and then fill pot with 10 cups of water.

5. Then add in green onions, star anise, red pepper corn, sea salt and chicken powder broth to make the brine for the wings.

6.  When the water comes to a boil, then you will need to add the chicken wings back into the pot and cook it for 20 minutes in medium low heat with lid covered.

7. Drain the chicken wings for a 2nd time (remove the excess brine ingredients) and rinse with cold water for at least 8-10 minutes or until the skin of the wings are really cold.

8. Clean pot or use another clean pot and fill pot with 3/4 cup of water with 2 tsp sea salt, 1 tsp chicken broth powder and wait for water to come to a boil.

9. Once the water is boiling, turn off the heat and add in 1 cup of rice wine and stir.  Then let the mixture cool down for 45 minutes to 1 hour.

9. Put chicken wings into a container and pour in the brine mixture over the chicken wings and put in the refrigerator overnight for marination (Since the wings are not covered fully, you should flip the wings over half way through marination to the other side so the wings will have flavor on both sides).   Then it will be ready to be served for appetizer the next day!

10. Next day finally rolls around and its ready for consumption!

Drunken Chicken Wings

Yield: 3 Servings

Ingredients:

10-15 chicken wings

2-3 slices ginger

2-3 stalk of green onion

1 cup Hua Diao rice wine (can be found in Chinese or Asian market)

6 star anise

1 tsp Szechwan red peppercorn

3 tsp + 2 tsp sea salt (the 2 tsp sea salt is for later use)

1 tsp chicken broth powder (2x) (Preferably the Knorr brand)

Directions:

1. Cut up 2-3 slices of ginger, along with the green onion by 1 inch width and set aside for later.

2. Fill pot with 8-10 cups of water. When the water is boiling, add in the chicken wings to blanch for 2-3 minutes. The reason we do this process is to get rid of as much oil and fat as possible from the chicken (You will see oil afloat in water).

3. Drain chicken wings and rinse with cold water.

4. Clean the oily pot used for chicken wings earlier and then fill pot with 10 cups of water.

5. Then add in green onions, star anise, red pepper corn, sea salt and chicken powder broth to make the brine for the wings.

6. When the water comes to a boil, then you will need to add the chicken wings back into the pot and cook it for 20 minutes in medium low heat with lid covered.

7. Drain the chicken wings for a 2nd time (remove the excess brine ingredients) and rinse with cold water for at least 8-10 minutes or until the skin of the wings are really cold.

8. Clean pot or use another clean pot and fill pot with 3/4 cup of water with 2 tsp sea salt, 1 tsp chicken broth powder and wait for water to come to a boil.

9. Once the water is boiling, turn off the heat and add in 1 cup of rice wine and stir. Then let the mixture cool down for 45 minutes to 1 hour.

9. Put chicken wings into a container and pour in the brine mixture over the chicken wings and put in the refrigerator overnight for marination (Since the wings are not covered fully, you should flip the wings over half way through marination to the other side so the wings will have flavor on both sides). Then it will be ready to be served for appetizer the next day!

10. Next day finally rolls around and its ready for consumption!