An elegant New Year's dish featuring fresh chicken legs cured with salt, sugar, and Shaoxing wine, steamed until tender and brushed with turmeric for golden colouring, then steeped overnight in a cooling herbal broth spiked with Shaoxing wine. The result is glistening golden meat with a succulent texture, aromatic both visually and in taste.
bone-in chicken legor boneless chicken leg cutlet, about 300g, steaming time approximately 30 minutes700 g
salt1.2% of chicken weight8.4 g
sugar0.5% of chicken weight3½ g
black pepperto taste~¼ tspest.
Shaoxing winefor marinating the chicken2 tbsp
licorice rootas desired~3 gest.
astragalus rootas desired~5 gest.
Chinese angelica
approximately half a slice
5 g
jujubeseveral pieces, pitted~4est.
preserved plumoptional2
cooled boiled waterfor simmering herbal broth550 ml
rice winefor simmering herbal broth50 ml
rock sugar15 g
goji berriesas desired~1 tbspest.
turmeric powderfor colouring1 tsp
cold water (for poaching)for poaching chicken if not using steamer (optional if steaming)1500 ml
ginger slicesseveral slices, for poaching chicken~4 slicesest.
scallion sectionsfor poaching chicken2
Sichuan peppercornstwo pinches, for poaching chicken~1 tspest.
salt (for poaching)1% of 1500ml water15 g
Shaoxing wine (for steeping)mixed with herbal broth for steeping cooled chicken120-150 g
cabbageshredded, for plating~¼est.
Steps
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1
Place the chicken leg in a large plastic bag. Calculate salt (1.2% of chicken weight) and sugar (0.5% of chicken weight) and add to the bag along with black pepper and Shaoxing wine.
2
Gently massage the chicken leg with your hands to distribute the seasonings evenly and allow flavours to penetrate.
3
Fill a bucket with water and submerge the sealed bag to create a vacuum seal by expelling air. Let sit for about one hour, or refrigerate overnight.
4
Gently rinse the licorice root, astragalus root, Chinese angelica (about 5g, cut in half), and pitted jujubes; avoid soaking too long to preserve the herbal flavour.
5
Add 550ml of cooled boiled water and 50ml of rice wine to a pot. Bring to a boil over medium heat, then reduce heat and simmer for 2 minutes to evaporate the alcohol.
6
Reduce to low heat and add the jujubes, astragalus root, licorice root, Chinese angelica, and preserved plums (about 2 pieces). Simmer gently for 10 minutes to release the herbal flavours.
7
Add 15g of rock sugar and goji berries. Cover and simmer on very low heat for 10 more minutes, being careful not to boil as this will break the goji berries.
8
If using a steamer, insert a thermometer into the thickest part of the chicken and set the steamer to 80°C with a target internal temperature of 70°C. A 650g bone-in leg requires about 50 minutes; boneless cutlets about 30 minutes. Alternatively, place the marinated chicken in 1500ml of boiling water seasoned with ginger slices, scallion sections, Sichuan peppercorns, and 15g of salt.
9
If poaching: place the chicken skin-side down in the boiling water to set the skin, add Shaoxing wine, and cook for about 5 minutes. Flip and cook another 5 minutes. Turn off the heat, cover, and let sit for 50 minutes.
10
Once the herbal broth is cooked, pour it out to cool and season with 3g of salt. Dissolve 1 tsp of turmeric powder in hot water.
11
Once the chicken is steamed or cooked, brush the turmeric mixture over the skin to achieve a golden colour. Return to the steamer for 5 more minutes to set the colour.
12
Transfer the chicken to a rack or trivet to cool completely.
13
Use a small knife to cut along the bone, separating meat from bone. Trim any ragged edges and cut the meat into even portions.
14
Add 120–150g of Shaoxing wine to the cooled herbal broth according to taste preference. Stir well and taste to adjust seasoning.
15
Place the chicken meat in the Shaoxing broth, adding any juices released during cutting. Use a vacuum container to apply pressure for faster flavour absorption, then refrigerate overnight or longer.
16
Before serving, remove the chicken from refrigeration and allow it to return to room temperature. Shred the cabbage and soak in ice water to keep it crisp, then drain and arrange in the centre of the serving plate.
17
Arrange the drunken chicken pieces neatly over the cabbage and drizzle with the Shaoxing broth. Serve with pride.
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