Directions
- 1Heat up a claypot or a normal pot and pour in 2 tablespoons of sesame oil.
- 2Coat the pot well with the oil.
- 3Add 500g of chicken thigh into the pot.
- 4Fry over medium or medium-low heat to brown the chicken on all sides.
- 5Add 10g of sliced young ginger into the pot.
- 6Add 5 cloves of sliced garlic into the pot and fry them for a while.
- 7Add 3 pitted dried red dates (cut into halves) and 4-5 pieces of Angelica root (Dang Gui) into the pot.
- 8Add 2 cups of Chinese white rice wine (Bai Mi Jiu) into the pot.
- 9Deglaze the pot by stirring the ingredients.
- 10Put the lid on and let it cook for 5 minutes.
- 11After 5 minutes, open the lid and add 1 cup of Chinese cooking wine (Shaoxing Huatiao wine) into the pot.
- 12Mix well and bring it to a boil.
- 13Add 2 tablespoons of oyster sauce and 2 tablespoons of low sodium light soy sauce.
- 14Stir them in.
- 15Add 1/2 teaspoon of sugar.
- 16Cook for another 5 minutes.
- 17Add 10-15 pieces of wolf berries and 2 stalks of spring onion for the final touch.
- 18Serve the claypot drunken chicken.
Ingredients
- 2 tablespoons sesame oil
- 500 g chicken thigh
- 10 g sliced young ginger
- 5 cloves sliced garlic
- 3 pieces pitted dried red dates - cut into halves
- 5 pieces Angelica root (Dang Gui)
- 2 cups Chinese white rice wine (Bai Mi Jiu)
- 1 cup Chinese cooking wine (Shaoxing Huatiao wine)
- 2 tablespoons oyster sauce
- 2 tablespoons low sodium light soy sauce
- 0.5 teaspoon sugar
- 15 pieces wolf berries
- 2 stalks spring onion
Equipment
claypotwooden spatulameasuring cupssmall bowls
Tips
- If you want this dish to be healthier, you can remove the chicken skin.
- If you are using a whole chicken with bones, you might have to cook this slightly longer.
- Use low sodium soy sauce and if possible, look for non-sodium Shaoxing Huatiao wine.
- If you eat this, do not drive because of the wine.
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