Drunk Chicken (Peking) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-5 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 whole 3-pound chicken, cleaned | 4 cups chicken broth | 3 slices fresh ginger, each the size and thickness of a quarter |
| 1 tablespoon light soy sauce | 2 green onions, chopped | 2 cups whiskey |
| sesame oil | ||
| 1 | Place the chicken in a small cooking pan that will just hold all the ingredients; the chicken should be submerged, if possible, in the broth and whiskey. Add all the remaining ingredients except the sesame oil to the pot, and bring to a simmer. Simmer, covered, for 45 minutes. Then leave the lid on the pot, and turn off the heat. Leave the chicken in the hot bath of whiskey for another 1/2 hour. |
| 2 | Remove the chicken. Drain the sauce, and save it for a soup stock (some soup!). Rub the chicken with sesame oil and serve. |