There are two types of drunken chicken, one is the auspicious drunken chicken and the other is the pepper drunken chicken.

1. Auspicious Drunken Chicken The chicken is tender and delicious. After combining elements of medicinal food, this dish not only has a certain nourishing effect, but also has a more unique taste.

Calorie label: The calories of this dish are 206 kcal/person. Ingredients: 3 large chicken legs, 1 green onion, 2 slices of ginger, 2 slices of dried red dates, 6 wolfberries, 1 tablespoon (15g), 200ml of Shaoxing wine, 300ml of water, 2 teaspoons of sesame oil (10ml)

2 teaspoons of salt (10g) 1 tablespoon of white sugar (15g) 1 teaspoon of chopped coriander (5g) Method Wash the large chicken legs, lay them flat on the chopping board, use a sharp knife to cut along the inside of the chicken legs, and slide the blade against the main bone

Open, cut along the shape of the bones, and separate the chicken thigh meat from the bones.

Wipe the moisture off the chicken thighs with a kitchen towel, and then apply a layer of sesame oil evenly.

Rinse the angelica root, dried red dates and wolfberry with clean water and set aside.

Wash and cut green onions into sections.

Put water, Shaoxing wine, angelica root, dried red dates, wolfberry, salt and white sugar in a small pot, then boil over high heat to form a sauce.

Roll the chicken legs coated with sesame oil into meat rolls, place them neatly in a large soup bowl, add scallions and ginger slices, then pour in the boiled sauce, then put it into a steamer and steam it over high heat.

25 minutes.

Quickly cool the chicken drumstick rolls and soup in ice water, then refrigerate for 1 hour.

Before eating, take out the chicken leg rolls, cut into slices and garnish with chopped coriander and red dates and wolfberries in the soup.

Tips: You can also add chicken leg bones and an appropriate amount of water to the soup that is soaked in chicken legs and steamed together, and then reheated to boil to make fresh chicken soup. It is very useful to drink a bowl before meals.

2. Drunken chicken with Sichuan peppercorns. The aroma of wine is rich, and the tender chicken is dipped in it. Both the man and the chicken are drunk, and they are awakened by the aroma of Sichuan peppercorns.

Ingredients: 2 chicken legs, 2 bowls of Shaoxing wine (500ml), 1 tbsp of Sichuan peppercorns (15g), 2 tbsp of salt (30g), 4 slices of ginger, 1 tsp of coriander segments (5g) Method: Heat the wok over high heat until red hot, add salt and stir constantly

Fry until the color becomes darker (be careful not to burn your hands with the hot salt), then add the Sichuan peppercorns and stir-fry until the Sichuan peppercorns become fragrant and become cooked, then set aside to dry.

Wash the chicken legs, rub them evenly with fried Sichuan peppercorns and salt, wrap them in plastic wrap, and put them in the refrigerator to marinate for 3-4 hours to make them taste better.

Before cooking, take out the chicken legs and let them stand for a while until the chicken legs are close to room temperature. Rinse off the pepper and salt on the surface with water.

Put an appropriate amount of water in the pot, bring to a boil over high heat, put the chicken legs in, reduce the heat to low and simmer for 20 minutes, then take it out and put it in the prepared ice water to cool (the skin will be crispier after cooling).

Drain the chicken legs, chop into palatable pieces, add Shaoxing wine to completely immerse the chicken in the wine, soak for 8-12 hours, and sprinkle with coriander segments before eating.

Tip: It can also be made with whole chicken, and the amount of seasoning should be increased accordingly.

You can also boil chicken legs for 15 minutes, which can produce the effect of blood on the bone marrow, but under normal circumstances, the meat should be allowed to fully mature.

The best Shaoxing wine is Huadiao wine that has been aged for 5 to 8 years. The leached chicken will have a richer wine aroma and endless aftertaste.