Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons chili paste
- 2 tablespoons ginger, minced
- 4 garlic cloves, minced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Tongs
Step-by-step instructions:
1. Season chicken thighs with salt and pepper.
2. In a large skillet, heat sesame oil over medium-high heat.
3. Add chicken thighs to the skillet and cook for 5-7 minutes on each side until golden brown.
4. Remove chicken from the skillet and set aside.
5. In the same skillet, add ginger and garlic and sauté for 1-2 minutes until fragrant.
6. Add soy sauce, Shaoxing wine, brown sugar, rice vinegar, chili paste, and green onions to the skillet and stir to combine.
7. Bring the sauce to a boil and add the chicken thighs back to the skillet.
8. Cover the skillet with a lid and reduce heat to low.
9. Simmer for 30-35 minutes until chicken is cooked through and tender.
10. Remove chicken from the skillet and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for cooking chicken and low heat for simmering with sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 25g
Carbohydrates: 20g
Fiber: 1g
Sugar: 16g
Sodium: 1100mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Chili paste can be substituted with red pepper flakes or hot sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the skillet for a more balanced meal.
- Use honey instead of brown sugar for a sweeter flavor.
- Add peanuts or cashews for a crunchy texture.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Marinate the chicken in the sauce for a few hours before cooking for a more intense flavor.
- Use a non-stick skillet to prevent the chicken from sticking to the bottom of the pan.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or oven until heated through.
Presentation ideas:
Serve chicken on a bed of rice or noodles and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
This dish pairs well with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not cooked through, simmer for an additional 5-10 minutes until fully cooked.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Drunken chicken is a traditional Chinese dish that is typically served cold and marinated in Shaoxing wine. This recipe puts a spicy twist on the classic dish.
Flavor profiles:
This dish is sweet, spicy, and savory with a hint of umami from the soy sauce.
Serving suggestions:
Serve this dish as a main course for dinner or as an appetizer for a party.
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Region: Thai