Drunken Chicken 2.0 Recipe Alvin
Drunken Chicken 2.0 is a flavorful and succulent dish that combines the richness of chicken with the aromatic essence of Chinese cooking wine. This updated version of the classic recipe adds a modern twist to an already beloved dish.
Prep Time: 15 minutes Cook Time: 45 minutesIngredients:
- 4 bone-in, skin-on chicken thighs
- 1/4 cup Chinese cooking wine (Shaoxing wine)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 2 green onions, chopped
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions: How to Cook Drunken Chicken 2.0 Alvin
- In a bowl, mix together Chinese cooking wine, soy sauce, oyster sauce, sesame oil, garlic, ginger, green onions, sugar, and black pepper.
- Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
- Preheat the oven to 375°F (190°C).
- Heat a skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later.
- Sear the chicken thighs, skin side down, until golden brown, about 5 minutes. Flip and sear the other side for an additional 3 minutes.
- Transfer the chicken to a baking dish. Pour the reserved marinade and chicken broth over the chicken.
- Cover the baking dish with foil and bake for 30-35 minutes, or until the chicken is cooked through.
- In a small bowl, mix cornstarch and water to create a slurry. Pour the slurry into the sauce in the baking dish and stir well.
- Return the dish to the oven, uncovered, and bake for an additional 10 minutes to thicken the sauce.
- Remove from the oven and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.
