Make Juicy Drunken Chicken at Home with Smash Cucumber Salad and Rice - Nice!
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- Опубликовано: 15 июл 2022
- This is my new go-to chicken recipe at home. We had two chickens in the fridge to use, so I turned them into drunk chickens. Often eaten cold, it’s a great recipe if you want juicy, delicious chicken for lunch for the next couple of days. Follow along for the recipe using the ingredients listed below.
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Drunken Chicken
Ingredients
- 1 chicken
- 30g palm sugar
- 80g ginger
- 1 tsp MSG
- 200ml shaoxing wine
- 40ml fish sauce
- 4 garlic cloves
- 5 spring onion
- 4 star anise
- 10g goji berries
- 5 cloves
- Small handful of salt
Method
1. Start by rubbing your chicken all over with the salt.
2. Slice your aromatics (spring onion, garlic and ginger) and place in a large pot of water big enough to hold and cover the chicken along with the rest of your ingredients.
3. Bring this to a simmer and skim any fat that rises to the surface. Once the water is simmering, put the lid on the pot and turn the temperature down as low as it will go and set a timer for 30 minutes.
4. After 30 minutes, turn the heat completely off and set a timer for 20 minutes. At this point your chicken should be cooked but make sure you check it with a thermapen to be certain. It needs to get to 65c/150f.
5. When you're ready to serve, carve the chicken and serve it with some of the cooking liquid either cold or still hot.
Smash cucumber salad
- 2 cucumbers
- Good pinch salt
- 1 tsp sugar
- 2 tsp crunchy bits from chilli oil
- 1.5 tbsp fish sauce
- 1/2 tsp sesame oil
Method
1. Slice your cucumbers in half lengthways and with the back of the knife smash them
2. Slice into bite size pieces and season well with salt. Set aside for 10 minutes.
3. After 10 minutes, drain the liquid that has come off the cucumbers.
4. Mix the rest of the ingredients in the jug and dress your cucumbers with it. 
Хобби
I kind of lost my cooking mojo when my husband passed away, but I’m starting to get it back since watching your videos.
He would want u to cook and watching his cooks he'd like yummm much love ❤❤👍
@@reznae2718 so sweet! Thanks!
@@jessfeatherston3671 100% he is looking down waiting for you to cook your next dish and he's smiling. Stay strong, keep cooking. I find it helps relieve the anxiety and stress, so you keep it up and always do it with a smile, and you know he's smiling while you are. Xxx
💙
I’m sorry for your loss…
Simple & delicious. I want to try your recipe for these two dishes over this weekend. ❤
This channel is skyrocketing, and it’s well deserved. Really enjoy the way you go about your videos, keep it up mate ❤️
I’ve been watching Andy for a lil minute! I love his videos! Much love from South Louisiana
I started watching Andy on you tube shorts love watching him cooking for his wife,I started subscribing best thing I have done In a while.
Best cooking channel hands down. Thanks for walking us through these great meals.
Nice vid I’m 18 boutta start uni and I love watching your vids for inspiration to cook food at home
More full length videos! 🙏✌️👍
Every Sunday ✌️
I learn more in his videos than anywhere. Excellent job, as always. What a joy to watch!
Hi Andy, I’m brand new here and this is my first ever comment. I absolutely love everything you cook and this dish is no exception. You’re so wonderful to watch, so keep cooking! 👍😊
Looks amazing chef! Nice and easy prep and your candid tone is great for making an easy-to-watch video.
Born in the late 70’s mom made chicken same way with lemon slices in the cooking water. There was not that much of aromatics in Finland those days. But i loved that dish.
That looks very good. Thank you for your simple straight forward style of presenting.
Hey Andy!!! This looks amazing! 😋 I am loving the long length videos. 😃
What a delicious feast! I’m excited to try this. Thanks so much for the recipe chef 🤙🏽
Thank you for helping me get cooking again! You are an amazing cook! You bring so much joy! It makes me want to do it again!
It amazed me that you have such passion for Chinese cooking. Not just basic stir fry, chow mein, etc. that fish sauce, it is my family favorite sauce, growing up in China. :)
Thank you Andy, I followed your recipe but at the end I took 1.5 cups of the broth and thicken it with corn starch, delicious!
Thank you, Chef. Love your content. I appreciate the work you are doing.
Looks yummm. My mouth.... Watering!!!! 😃
Soo good! Thank you!
You really deserve more, sir..
The way you explain anything is so good. 😀
You're a legend on pro chefing skills. giving back to the community to an average home cooks.... many blessings Andy cheehoo!
i love the way you make things by feel
best cooking show on YT and IG - hands down the best!
The leftovers of broth and chicken sounds like a wonderful base for a soup.
My favorite!
My 2 favourite dishes.
Fire!! Nice one chef. That’s one of my pocket go to staff meals.
I gotta try this applying salt and rinsing it off technique!
I hope I don't offend you, but for a non-asian I'm impressed with your correct chopstick skills! You didn't cross them! Impressive!
Love your videos man
Seems similar to Hainanese chiken, which I love! Will deffo give this a try :)
I love your videos!!
I enjoy your channel, and I like to cook different dishes. I will do this chicken and can't wait. Looks simple and delicious. ✌️
Thank you for making this recipe. I had drunken chicken in Singapore 20 years ago. I couldn’t remember what it was called and always wondered how it was cooked. It was the most tender flavorful chicken I’ve ever eaten. Now I know and will definitely try this. Thank you for all your videos. Besides being very entertaining, you provide great recipes and techniques. I live in the US and I ‘DO’ still wash my poultry.
No ads? The very least I could I do is give you a like. That alone tells me everything I need to know about your true character for cooking. Awesome videos
Thank you, thank you! Love your channel!
This is very swag. Thank you chef.
Thank you!
Looks 😋
You have to let it soak in a liaojiu Chinese cooking wine mix as ya said. But legit you called out the real way it’s cold served. your cucumber salad is pretty authentic from northern china. Oh with the shaoxing wine. Authentic comes in both salted and non salted. Love❤
Excellent and so tasty!
This recipe looks great definitely going to try this one. Hello from Canada...
😁👍 great video you definitely made me hungry
This looks spectacular .. I wish I had some right now ❣❣❣
Really like this video. Keep it coming .
I’m going to try this one!
Thanks for sharing your recipe :)
Such a great channel, funny, fast and intriguing
Hell yeah, chef! Had never heard of drunken chicken, assumed this was just going to be you cooking up a storm after a night on the beers. Perhaps another time?!
You the man Andy.. I from singapore.. Love your recipe thank for sharing... All the best...
if you serve this with a side of ginger scallion dipping sauce its really good
Looks delicious
I made this and it was amazing
Amazing...
Really2 good!!! Keep it up
Yummy 😋
Yum!
Hi Andy, brilliant as usual. Just wondering if you saw my request for Balmoral Chicken, a truly Scottish dish of haggis stuffed roast chicken with a whisky cream sauce... appreciate it's a bit niche!
Great recipe! I feel like throwing in a few dried shiitake mushrooms into the pot, love that flavour.
Awesome video, can't wait to try it myself!
By anytime possible, I'd like to order Tortellini with Gorgonzola sauce and Hokkaido Pumpkin!
Big thanks from Germany to Chef Andy, keep up the great work!
Fantastic💯👍
I have got to get some gogi berries. This looks terrific. Spot on about the oysters ❤
Awesome new vid, Chef! Cant get enough content. Keep up the great work.
I’d love to see an order of Penne Vodka whenever you can! Would love to see your process! Best cooking channel
Summers round the corner, I'd love to see the cold version
Bardzo fajne danie. Muszę je przyrządzić w domu.
Nice.
Yes yours is traditional. Ours is season chicken set the grill. Sit chicken on a beer of your choice. Cover . till done. Yum. Ty chef.
Hey Andy,
i‘d love to see a video about kitchen knives from you.
Greetings from Germany❤️
That looks tender and delicious. I love how delicate that chicken looks. I’d not have thought to leave it in the pot with the heat off to allow it to finish cooking. I’ll try this dish served cold later this week; I’ll try your take on smashed cucumber salad later today. That’s one of my favorite things.
I like to learn international dishes for my foreign partner,he likes filipino dishes but I wanted to learn other dishes,your blogs are helpful
Legend!!
You make me miss my hometown chef
Je bent zoveel beter dan de meeste tv koks op tv!! Fijne aangename stem en rustig leerzaam uitgelegd,
Fantastico, greetings from Belgium 👍👍😁🇧🇪
Keep grinding bro u blowin up!
Between you and two other channels I'm starting to explore cooking beyond a box of Mac and cheese. Thank you for these long form videos as they help ease my anxiety in regards to cooking as I tend to think the process is scarily complicated. Thank you again and best wishes to you both!
S
Love the Videos as always
Hope to see you give an Irish Breakfast a go someday
🍳🍽
Hey chef possible you can do a video about your current job and day to day life.. I've just left the kitchen after 10 years and am struggling with day to day life as I'm not used to it. I.e weekends off and nights at home. Love you're content you have inspired alot of people to have a go. Love and respect ❤
Smashed That Like Button 👍✅!
You can bring this dish to the next level by cooking the rice in the chicken stock 🤌
I'm like literally freaking out watching you wash that chicken. Like OMG😱
MY MAN!!!
The bit about washing chicken in the States got me! -from a guy who washes his chicken and lives in the States! Keep doin what you’re doin brother!
Amazing recipe as always! I've noticed both Woolies and Coles are beginning to stock Red Boat fish sauce in Melbourne. Keep an eye out for it, it's next level.
My Chinese neighbour who for years fed the folks in our city some really fine Chinese Cuisine told me that the salted Shaoxing wine was such because the cooks in the kitchen would get into it or some staff would steal it so they salted it. I’ve not tasted a good Shaoxing but the flavour that is in the salty bottle is amazing and added to chicken beef or pork is astounding and… you don’t need to add extra salt!
commenting for the algo to get andy the subs he needs!
Hey andy, love your show lots of fun to watch I was wondering if you could make my wife and I Japanese pork tanaksu with a Thai coconut curry sauce.
That was an excellent guess on how much water was needed. You put that chicken in and it was exact lol. I was a cook for 10+ years and I never had that happen lol love the videos. It's making me rethink my meal preps.
Also your sleeve tattoo is sick. Really clean lines
Первый раз вижу такое блюдо, выглядит круто 🤘
Nice to see an actual cook here.. no bull shit
This man uses the right fish sauce!
I would love to see a video on how to make one of my favorite dishes. Pork Chops Murphy and learn where it came from
I'm from the states and I always rinse my poultry.
That looks sooo delicious. Try making a dessert like caramel flan
Andy, that fab fish sauce (Viet Huong) is great, but here in Marrickville Sydney where there are lots of Asian food stores, it's just $8.30 for the same size bottle as you used. Thanks for putting me onto it!
Try Taiwanese Deboned drunked chicken. 10/10 you'll love it!
the chicken/salmonella argument is very compelling. In the UK, Food Lion quality chickens are vaccinated against salmonella. This means, for example, that you can use raw eggs without worrying about any contamination. I thought this was common throughout the "developed" world. It's interesting to see that it's still in the talks. Says a lot about American food standards.
Hey Andy, looks delicious.
Just one question, what's the logic behind exfoliating the chicken? Does it impart a lot of flavour?
I was told by the guy who runs my local Asian grocer that the reason they add salt to Chinese cooking wine is cause of taxes. If it has salt it’s only really useful for cooking, and not drinking. Wine for drinking is taxed a lot so he said Chinese cooking wine without salt is pricey