Wednesday, April 15, 2009

Drunken Chicken Version 1 in Varoma

My sincere apologies to Anonymous of Singapore, but finally I am getting around to writing up the recipes for some of the Asian dishes that I photographed last year.

This is for the first version of drunken chicken that I will present. White cooked chicken and another drunken chicken will follow.

Drunken Chicken in the Varoma


1.5 kg chicken
150 ml Shaoxing rice wine
3 Tbsp Chinese spirit (or brandy, grappa)
3 slices fresh ginger
3 spring onions, cut into 2 cm lengths
1 tsp salt
1/4 tsp freshly ground black pepper
Coriander leaves and/or
finely-sliced spring onion to garnish


Rinse the chicken, drain and remove any fat from the cavity and around neck. Cut off and discard parson’s nose. Joint chicken and cut into approximately 8 pieces. Place into a bowl and cover with boiling water, leave for 2-3 minutes, then refresh in cold water.

Place the chicken pieces into a bowl that fits into the Varoma. Add the wine, spirit, ginger and spring onion. Place 1000 ml water into the TM bowl and position the Varoma with chicken. Cover and steam for 30 minutes at Varoma temperature on speed 2.

After the time has been reached, set Varoma aside still covered and leave for 20-30 minutes to cool in marinade. Baste chicken pieces from time to time to moisten.

For service, strain the marinade from the chicken pieces and place into the TM bowl, add the salt and pepper and cook for 4 minutes at Varoma temperature on speed 2, with steamer basket replacing the MC. Strain marinade into a bowl.

Then, either use a cleaver to cut through the bones into bite-sized pieces, or bone the chicken and slice pieces across the grain. Place chicken pieces into a serving dish and cover with the marinade.

Garnish with coriander and/or spring onion.

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