There are two kinds of drunken chicken, one is auspicious drunken chicken; one is pepper drunken chicken. First, auspicious drunken chicken Chicken is tender and delicious, after rubbing the elements of medicinal cuisine, this dish not only has a certain nourishing effect, but also more unique flavor. Calorie Marker: This dish has a calorie count of 206kcal/person Ingredients 3 large chicken thighs 1 green onion 2 slices of ginger 2 slices of Angelica sinensis 2 slices of dried jujubes 6 goji berries 1 tablespoon (15g) Sauvignon Blanc 200ml Clear water 300ml 2 teaspoons (10ml) of sesame oil 2 teaspoons (10g) of salt 2 teaspoons (10g) of sugar 1 tablespoon (15g) of chopped cilantro 1 teaspoon (5g) Methods Wash the large chicken thighs, put them on a board flatly, and then cut the chicken thighs along the inner side of the knife with a sharp knife. Slide a sharp knife along the inside of the thigh, sliding the knife against the main bone and picking down the bone to separate the meat from the bone. Wipe the water from the chicken thigh meat with kitchen paper towels, then coat evenly with the sesame oil. Rinse the angelica, dried red dates and wolfberries with water and set aside. Rinse and cut the scallions into pieces. In a small saucepan, add water, wine, angelica, dried jujubes, wolfberries, salt and sugar, and bring to a boil over high heat to make a sauce. Roll the chicken thighs with the sesame oil, place them neatly in a large soup bowl, add the green onion and ginger, pour in the boiling sauce, and then place them in a steamer over high heat for 25 minutes. Quickly cool the chicken rolls and sauce in ice water over medium heat, then refrigerate for 1 hour. Just before serving, pull out the chicken thigh rolls, cut into slices and garnish with chopped cilantro and the dates and goji berries in the soup. Tips soaked chicken thighs together with the steamed soup can also add chicken leg bones and the right amount of water, back on the fire into a fresh chicken soup, a bowl before dinner is very useful. Second, peppercorn drunken chicken Wine aroma is strong, soaked in tender chicken, people and chicken are drunk, and was awakened by the aroma of peppercorns. Ingredients 2 chicken thighs 2 bowls of Shaoxing wine (500ml) 1 tablespoon (15g) peppercorns Salt 2 tablespoons (30g) 4 slices of ginger 1 teaspoon (5g) coriander Directions Wok over high heat until red-hot, add the salt, stirring constantly, until the color darkens (pay attention to not be burned by the hot salt on your hands), and then add peppercorns with the same stir fry, until the peppercorns fragrant, become cooked, and then put it away to cool. Wash the chicken thighs, rub the thighs well with the fried pepper salt, wrap with plastic wrap and marinate in the refrigerator for 3-4 hours to taste. Before cooking, take out the chicken thighs and let them stand for a while so that they are close to room temperature, and rinse off the pepper salt on the surface with water. Bring a pot of water to a boil over high heat, add the chicken thighs, reduce the heat to low and cook gently for 20 minutes, then remove from the pot and place in pre-prepared ice water to rinse and cool (the skin will be crispier as it has been cooled). Drain the chicken thighs, chop them into bite-sized pieces, add Shaoxing wine to completely submerge the chicken, soak for 8-12 hours, and sprinkle with cilantro segments before serving. Tips can also be made with whole chicken, to increase the amount of seasoning accordingly. Chicken thighs can be cooked for 15 minutes to produce the effect of bone marrow with blood, but in general you should allow the meat to mature fully. Shaoxing wine should preferably be aged 5-8 years Huadiao wine, so that the chicken will be more winey and flavorful aftertaste.