Chicken Liquor
Tent the chicken with aluminum foil. Pour the remaining wine (about 1 cup) into a small saucepan. Add the peppercorns and set on the direct heat side of the grill. Bring to a boil and reduce by.
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Grab 2 pieces of aluminum foil, each about 12" long. Lay each piece of chicken onto a piece of foil, and sprinkle with ¼ teaspoon salt. Roll up the chicken lengthwise, and then wrap in the foil, twisting both sides to form a candy-like bundle. Steam the chicken in the foil over high heat for 20 minutes, covered.
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Instructions. In a medium bowl, whisk together the soy sauce, apple juice, water, vinegar, brown sugar, ginger, garlic, and black pepper. Set aside. Heat 1 tablespoon olive oil in a large skillet over medium- high heat. Add the chicken to the skillet, stirring occasionally until browned and cooked through, 7-8 minutes.
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Place all the chicken in the container, taking care not to cram the pieces. Season with salt. Combine chicken broth and wine, and pour over chicken until completely covered. Marinate for at least 24 hours, and up to 5 days. Serve cold, taking out as many pieces of chicken as you need while keeping the rest in the marinade.
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Drunken Chicken (醉鸡 zuìjī), a stalwart of the Chinese poached chicken oeuvre, is made by marinating cooked chicken in 黄酒 (huángjiǔ), yellow wine—most famously the huangjiu from Shaoxing, Zhejiang Province. Simplicity Is a Flex. It's also rare to come across an iconic Chinese dish without an elaborate origin story.
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The booze to choose. siamionau pavel/Shutterstock. Which bottle of liquor you should reach for depends on the type of recipe you have planned. Tequila is among the most popular to pair with chicken. It pairs well with citrus fruits like lime, lemon, and orange or Mexican-inspired flavors like chili powder, cumin, or fresh jalapeno peppers.
Chicken Liquor
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Add chicken to Dutch oven, and bring mixture to a boil over medium-high. Reduce heat to low, cover, and simmer until a meat thermometer inserted in thickest portion of thigh registers 165°F.
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In a cleaned-out skillet, melt 3 tbsp (45 g) of butter. Once foamy add the flour, cook for 1 minute until a paste forms. Slowly whisk in the chicken broth and remaining ¼ cup of wine and simmer, whisking all the while, until thickened. Then whisk in the garlic, milk, Worcestershire sauce and parsley.
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Add a tablespoon of olive oil to the pan. Add the chicken to the pan, skin-side down first, cooking each side for about 4-5 minutes over medium heat or until the chicken is nicely browned and crisp. Remove the chicken from the pan. Add another tablespoon of oil to the pan along with the diced onion.
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To achieve a crispy exterior, cook the chicken over medium-high heat until it develops a golden-brown crust. Finish cooking in the oven to ensure the chicken is fully cooked while maintaining its tenderness. Use a meat thermometer to secure the chicken reaches an intrinsic temperature of 165°F (74°C).
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Chicken Liquor
Preparation. Step 1. Preheat the oven to 375°. Step 2. Pat dry one 4-lb. chicken, cut into 8 pieces with a paper towel and season them all over with 1 tsp. kosher salt and ½ tsp. freshly ground.
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It prevents overcooking and ensures a firm but tender texture. Put the chicken rolls and the bones into a small pot. Add scallions, sliced ginger and water just enough to cover the meat. Bring the water to a full boil then turn the heat down to a bare simmer. Cover with a lid then leave to cook for 10 mins.
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Place chicken breasts into a baking dish and season with salt and black pepper. Pour soup-sherry mixture over chicken. Cover dish tightly with aluminum foil. Bake in the preheated oven for 15 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and bake for 30 more minutes. Uncover dish and baste chicken with pan sauce; continue baking 30.
