Drunken Chicken
- Number of Servings: 8
Ingredients
4 chicken breasts2 scallions, greens and whites, chopped into 2" pieces5 slices ginger root, approximately 1" diameter and 1/8" thick4 oz. brandy (1/2 cup)3 tsp. salt2 tsp. granulated sugar
First, poach your chicken breasts.
To do this, place 4 split chicken breasts into a pan and cover with cold water. To the pot, add 2 scallions which have been quartered, along with the sliced ginger, and salt.
Bring to a rolling boil, then reduce to a simmer for 10 minutes. After 10 minutes, remove pot from heat, and let sit for 30 minutes.
Remove from hot liquid immediately and set aside to cool. Once cool enough to handle, discard skin and bones, and either shred or chop into large-ish, bite-sized pieces, and transfer to a bowl or container with a lid. Add in 3/4 of the cooking liquid, along with approximately 1 cup of brandy (or add it to your own taste), and sugar. Cover, and refrigerate at least overnight.
Serve cold along with a bit of the chicken broth/brandy aspic that forms in the chilling process.
To do this, place 4 split chicken breasts into a pan and cover with cold water. To the pot, add 2 scallions which have been quartered, along with the sliced ginger, and salt.
Bring to a rolling boil, then reduce to a simmer for 10 minutes. After 10 minutes, remove pot from heat, and let sit for 30 minutes.
Remove from hot liquid immediately and set aside to cool. Once cool enough to handle, discard skin and bones, and either shred or chop into large-ish, bite-sized pieces, and transfer to a bowl or container with a lid. Add in 3/4 of the cooking liquid, along with approximately 1 cup of brandy (or add it to your own taste), and sugar. Cover, and refrigerate at least overnight.
Serve cold along with a bit of the chicken broth/brandy aspic that forms in the chilling process.
Nutritional Info Amount Per Serving
- Calories: 164.5
- Total Fat: 1.5 g
- Cholesterol: 68.4 mg
- Sodium: 949.9 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.2 g
- Protein: 27.4 g
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