Drunken chicken is a traditional famous dish in Jiangsu and Zhejiang regions and belongs to Zhejiang cuisine. The wine is rich in aroma, soaked in smooth and tender chicken, and uses Shaoxing wine as the basic seasoning. It can not only remove fishy smell, relieve greasiness, add fragrance, color and freshness, but also has the characteristics of being easy to digest and absorb. Therefore, drunken chicken has become a famous dish in Jiangsu and Zhejiang with unique flavor.

However, there are many ways to prepare drunken chicken, including Zanthoxylum bungeanum drunken chicken, auspicious drunken chicken, Shaoxing drunken chicken, Taibai drunken chicken, yellow wine drunken chicken and so on.

But what we are going to talk about today is how to make Taibai Drunken Chicken. :?The prepared Taibai Drunken Chicken is fragrant, plump, tender, fresh and mellow, refreshing and not greasy. It’s really unforgettable to eat! ?

Prepare ingredients:

Ingredients: Chicken 1000g

Seasoning: 50g white wine, 20g cooking wine, 10g salt, 10g MSG, 30g green onion, 25g ginger

Production Method:

1. Cut off the chicken's claws, scoop out the internal organs, and then clean it;

2. Then add boiling water to the chicken pot and bring to a boil, skim off any blood foam, simmer over low heat for about 15 minutes until cooked, then remove;

3. Split the two legs, two breasts, and wings of the chicken into four large pieces;

4. Take a clean pot and put 1000 grams of fresh soup, add cooking wine, salt, MSG, green onions (cut into sections), ginger (sliced) and chicken pieces, bring to a boil over high heat and skim off the foam;

5. Pour all the ingredients into an enamel jar or a large bowl, add high-quality white wine, cover and simmer for about 2 hours;

6. When eating, cut the chicken into small pieces and put it on a plate, then pour the original juice over it and enjoy.

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