I somehow ended up with two open bottles of sherry, and decided to fix the situation by cooking with one of them. I’ve always wanted to make Chinese style drunken chicken, and since there was also a whole chicken in the fridge, I went for it. Since I used Taylor’s New York State Golden Sherry and not Chinese rice wine the flavour is somewhat less than authentic, but still quite delicious.
. Cut chicken in half, separating breast from legs. Sprinkle with black pepper and 5 spice powder. Allow to rest while preparing cooking stock.
. In a 6 or 8 quart pot, add 1onion, 1 carrot, 1 stalk celery, 2 cloves garlic, and 3-4 thick slices of ginger to 6 cups of water, and bring to a boil. Simmer for 5 min.
. Add dark meat to pot, cover and cook on low heat for 5 min, then add white meat and cook for another 20 min. Make sure that chicken is covered by liquid while cooking.
. Remove from heat and Allow chicken to cool in broth.
. Remove chicken from broth when cool enough to handle. Strain broth and reserve for making soup.
. Using a heavy cleaver, chop chicken into 2″ chunks, keeping skin and bones attached.
. Prepare marinade with 1.5 cups sherry or rice wine, 3/4 cup of the cooking broth, and a tablespoon each of mirin and soy sauce.
. Put chicken pieces in 1 gallon freezer bag, add sauce, mix well, and refrigerate at least overnight, preferably 24 hrs.
. Serve cold, with hot white rice, leaving a thin coating of the aspic clinging to each piece of chicken.