Drunken chicken is a traditional dish in Jiangsu and Zhejiang, belonging to Zhejiang cuisine. The wine is rich and fragrant, and the chicken is soaked. With Shaoxing wine as the basic seasoning, it can not only remove fishy smell, relieve boredom, enhance fragrance, color and freshness, but also has the characteristics of easy digestion and absorption. Therefore, drunken chicken has become a famous dish with unique flavor in Jiangsu and Zhejiang provinces.

But there are many ways to get drunk, such as drunken chicken with pepper, drunken chicken with auspicious, drunken chicken with Shaoxing, drunken chicken with Taibai and drunken chicken with yellow wine.

But what we are going to talk about today is the practice of Taibai drunken chicken. :? The prepared Taibai drunken chicken is fragrant, fat, tender, fresh, mellow, refreshing and not greasy. It tastes really unforgettable! ?

Prepare ingredients:

Material: chicken1000g.

Seasoning: 50 g of white wine, 20 g of cooking wine, 0/0 g of salt, 0/0 g of monosodium glutamate, 30 g of onion and 25 g of ginger.

Production method:

1. Cut the chicken's claws, dig out its internal organs, and then clean them;

2. Then boil the chicken pot in boiling water, skim the blood foam, switch to low heat for about 15 minutes, and take it out;

3. Divide the chicken's two legs and two chest wings into four pieces;

4. Put 1000g fresh soup into a clean pot, add cooking wine, salt, monosodium glutamate, onion (cut into sections), ginger (sliced) and chicken nuggets, boil over high fire, and skim off the floating foam;

5. Pour all the materials into an enamel jar or a large bowl, add the fine white wine, cover it, and simmer for about 2 hours;

6. When eating, cut the chicken into small pieces and put them on a plate, then pour the original juice to taste.

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