Jui Ji Drunken Chicken Salad
- For the chicken
- 480g organic chicken thigh, with the skin on
- 15g ginger, peeled and sliced
- 1 large spring onion, chopped into 1 inch lengths
- 1 teaspoon salt
- 1 tablespoon shaoxing rice wine
- 1 tablespoon mijiu rice wine (or you can use vodka or gin)
- 1 teaspoons pepper
- For the chicken dressing
- 100ml shaoxing rice wine
- 100ml juice from the cooked chicken
- 100ml mijiu rice wine (or you can use vodka or gin)
- 1 tablespoon sesame oil
- Pinch of salt
- 1 teaspoon sugar
- For the salad
- 10cm piece of cucumber, julienned
- 1 medium carrot, julienned
- ½ red pepper, julienned
- Mangetout, julienned
- ¼ Chinese cabbage, shredded
- 2 tablespoons chopped coriander stems
- A few coriander leaves for garnish
- 1 spring onion, thinly sliced for garnish
1. Wash the chicken and dry it well. On a heatproof plate, place the spring onions, then place the chicken pieces on top.
2. Underneath the chicken skin, place the pieces of ginger. Season the chicken with salt, and pepper. Add the shaoxing rice wine and then some stronger rice wine.
3. Place the heatproof plate in a bamboo steamer and steam the chicken over a pan of water for about 35 minutes on a medium heat, until cooked. Make sure the base of the steamer doesn’t touch that water, add more water in the pan if it runs out.
4. Once cooked, take it off the heat and out of the steamer and allow it to cool and cut it into bite-sized chunks.
5. Make the dressing by adding all the ingredients into a bowl, and then add the chicken. Put it into the fridge for a minimum of 2 hours, or preferably overnight.
6. Combine the salad ingredients and put it onto a serving plate, layer the chicken on top and scatter over some spring onions and coriander leaves and serve.