Shanghai Drunk Chicken
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breasts
|
|
| 2 | teaspoons |
salt
|
|
| 2 | each |
scallions, spring or green onions
whole |
|
| ½ | cup |
sherry
dry |
*
|
| 2 | slices |
ginger
fresh, crushed with a clever |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
chicken breasts
|
|
| 1E+1 | ml |
salt
|
|
| 2 | each |
scallions, spring or green onions
whole |
|
| 118 | ml |
sherry
dry |
*
|
| 2 | slices |
ginger
fresh, crushed with a clever |
|
Directions
Split chicken breasts in half.
Rub with salt, cover and chill for 2 hours.
Pour off any liquid that forms, and place chicken in a heatproof bowl that will fit inside a steamer.
Cover with onions and ginger.
Steam over boiling water for 30 minutes.
Remove from heat and let chicken and cooking juices cool.
Pull meat off bones in large pieces and place in a plastic bag with cooking juices and sherry.
Seal bag and refrigerate for at least one day or as long as four.
Turn bag occasionally to distribute marinade.
To serve, remove meat from marinade, cut in bite-size pieces, and arrange on a serving dish.
