Drunken Chicken...but make it SOBER (Halal Drunken Chicken)

This is our Halal take on Drunken Chicken!

Have you ever heard of Drunken Chicken…but make it sober? Wait…what??

Today, we make a HALAL version of drunken chicken for all of you who are curious to give it a try!

Drunken Chicken is traditionally soaked in Shaoxing wine. As a non-alcoholic substitute, we use apple vinegar to replicate the fruity and acidic taste in the original dish! This succulent and juicy chicken is usually served at cold or room temperature. Give this recipe a try, and we promise that you won’t be able to taste the difference between the original and our halal take on drunken chicken!

@nomies.cochicken 🐓but without the drink drunk drama 🍾🍻 #drunkenchicken #halalrecipes #sgfoodie #buthalal #chinesefood ——— recipe: 2 whole chicken legs broth: 1.5 l water 6 red dates 1 tbsp dried goji berries 1 inch ginger, sliced 2 spring onions, halved 3 garlic cloves, peeled 1/4 cup fish sauce 1 chicken stock cube Ice water 1 cucumber, sliced 3 tbsp apple vinegar directions: - combine all broth ingredients together with the chicken. bring the liquid up to boil and reduce to simmer for 15 minutes covered while skimming any scum which floats to the surface - turn the heat off and let the chicken steep for another 15 minutes - submerge chicken in ice water. meanwhile, strain the broth into a bowl and let it cool to room temperature. return the chicken, goji berries and red dates to the broth - mix in the Apple vinegar and let the chicken marinade overnight in the fridge - to serve, remove the bones, slice the chicken and lay it on top of the slice cucumbers. spoon over the broth and serve cold

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Ingredients:

2 whole chicken legs

For the broth

1.5L water

6 red dates

1 tbsp dried goji berries

1 inch ginger, sliced

2 spring onions, halved

3 garlic cloves, peeled

1/4 cup fish sauce

1 chicken stock cube

Ice water

1 cucumber, sliced

3 tbsp apple vinegar

Steps:

1. Combine all broth ingredients together with the chicken. bring the liquid up to boil and reduce to simmer for 15 minutes covered while skimming any scum which floats to the surface.

2. Turn the heat off and let the chicken steep for another 15 minutes.

3. Submerge chicken in ice water. Meanwhile, strain the broth into a bowl and let it cool to room temperature. return the chicken, goji berries and red dates to the broth.

4. Mix in the Apple vinegar and let the chicken marinade overnight in the fridge.

5. To serve, remove the bones, slice the chicken and lay it on top of the sliced cucumbers. spoon over the broth and serve cold.