i still remember the story my mom told me. i was 4 the first time i ate drunken pigeon. i obviously was influenced by alcohol and kept singing and dancing in front of a bunch of strangers all night… the rest was history… to commemorate this event, i am making this appetizer with a more manageable ingredient – chicken wings.
chicken wings 1 lb (1/2 kg)
shaoxing huadiao wine 紹興花雕酒 cups (360 ml)
mei kuei lu chiew 玫瑰露酒 1 tbsp
chicken stock 2 cups (480 ml)
salt 1 tbsp
- slightly blanch the chicken wings in a pot of boiling water, for around 30 seconds, until it comes to a boil again. this helps remove the unwanted fat and blood
- put the wings into a pot, cover with chicken stock, wine, and salt
- bring to a boil and turn off the heat. let the residual heat do the cooking, until the whole pot drops down to room temperature
- chill the wings together with the chicken stock in the fridge, so they continue to absorb the flavours
- serve cold
shaoxing is where the huadiao wine originated from. huadiao wine is made of made of glutinous rice and wheat. it has a gentle flowery aroma.
we are using mei kuei lu chiew, a chinese white wine distilled with rose and crystal sugar, to give our wings some extra flavour. if your local market does not have it, no worries, you can just skip it. or, replace it with the rose buds, osmanthus 桂花. it gives a twist to the traditional drunken wings.
of course, you can use this recipe to make a whole chicken, pig knuckles, prawns (my mom’s favourite)… the time for cooking varies. if you have any questions, feel free to ask!