Drunken chicken with ginger, spring onions and salted duck egg

Drunken chicken with ginger, spring onions and salted duck egg

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This dish may take quite a bit of preparation but it is worth it. Wait and see – you’re sure to enjoy the delicious complexity of flavours. Also, the marinade keeps in the refrigerator, ready for use as a sauce over grilled meats, and the poaching liquid makes a good base for soups.

Poached chicken

Ingredients

Quantity Ingredient
4 cm piece fresh ginger, peeled
5 garlic cloves, peeled
2 coriander roots, scraped and cleaned
20 white peppercorns
100ml coconut oil or canola oil
1 white onion, sliced
140ml chinese cooking wine
3 litres Chicken stock
50g sea salt
50g caster sugar
1 cm piece fresh ginger, peeled and sliced
2 spring onions, cut into 1 cm lengths
1 asian celery stalk, cut into 1 cm lengths
1 x 1.6kg chicken, rinsed and drained
Crisp-fried garlic or red Asian shallots, crushed, to garnish (use garlic variation)

Drunken chicken marinade

Quantity Ingredient
5 garlic cloves, peeled
4 coriander roots, scraped and cleaned
4 cm piece fresh ginger, peeled
1 teaspoon white peppercorns
1 tablespoon duck fat or canola oil
1 litre chinese cooking wine
1 litre light yellow bean soy
400g caster sugar
2 1/2 tablespoons sesame oil

Dressing

Quantity Ingredient
100g caster sugar
100ml white rice vinegar
2 teaspoons sesame oil

Salad

Quantity Ingredient
1 spring onion, sliced into rounds
1 cm piece fresh ginger, peeled and julienned
1 long red chilli, julienned
1 tablespoon coriander leaves
1 asian celery stalk, finely shredded
1 salted duck egg, hard-boiled, peeled and sliced

Method

  1. To make the poached chicken, pound the peeled piece of ginger, garlic, coriander roots and peppercorns together in a mortar and pestle to a uniform paste.
  2. Heat the oil in a large heavy-based saucepan over a medium–high heat and sweat the onion and pounded paste, stirring occasionally, until the onion is translucent, with minimal colour, for about 3–4 minutes.
  3. Stir in the cooking wine and allow the alcohol to cook out for about 2–3 minutes. Add the chicken stock, salt and sugar and bring to the boil. Add the sliced ginger, spring onions and Asian celery and simmer for 5 minutes.
  4. Put the chicken in the stock and bring back to the boil slowly. When boiling, remove the pan from the heat, cover with a lid and steep the chicken for 1 hour.
  5. Meanwhile, make the drunken chicken marinade. Pound the garlic, coriander roots, ginger and white peppercorns in a mortar and pestle to a uniform paste.
  6. Heat the duck fat or oil in a large heavy-based saucepan over a medium–high heat. Add the pounded paste and fry, stirring continuously, until golden and fragrant, for about 3–4 minutes.
  7. Add 500 ml of both the Chinese cooking wine and light yellow bean soy, and the sugar. Bring to the boil, then reduce the heat and simmer for 2–3 minutes. Remove the saucepan from the heat and add the remaining Chinese cooking wine and yellow bean soy and the sesame oil and stir through. Leave to cool, then strain and chill.
  8. Make the dressing. Bring all the dressing ingredients to the boil in a small heavy-based saucepan over a medium–high heat. Reduce the heat and simmer for 1 minute. Remove from the heat and set aside to cool.
  9. Remove the chicken from the poaching liquid and leave to cool.
  10. When you are ready to serve, use a cleaver or very sharp knife to cut the chicken Chinese-style into 12–16 pieces. Divide the pieces between 4 serving bowls. Pour 100 ml of the chilled drunken chicken marinade over the chicken in each bowl.
  11. To make the salad, gently mix all the salad ingredients together in a mixing bowl. Gently stir through the dressing.
  12. Spoon the salad over the chicken, garnish with the crisp-fried garlic and serve.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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