Drunken chicken

September 9, 2004 
Filed under Purely experimental

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Drunken chickenYou will find a recipe for “drunken chicken” in many Chinese cookbooks. But you will not find this recipe for drunken chicken in any cookbook. In fact, you won’t find it anywhere. I just invented this recipe. Tonight. Out of sheer desperation. I was planning on having chicken asado when I discovered that we had no star anise in the house. So, I decided it would have to be chicken adobo instead. I opened the kitchen cabinet and we had no soy sauce. No light soy sauce, no dark soy sauce, no soy paste (I really need to go to the supermarket tomorrow). The freezer is stacked with meat and chicken but we have not much to cook them with. That was around 6.30 p.m. I needed to finish dinner in less than an hour. I don’t like delaying dinner on schooldays because I want the kids in bed by 9.00 p.m.

I started going through the bottles in the kitchen cabinets. Too many alcoholic drinks that we have not touched in months. Most of them were the usual corporate gifts that one receives on Christmas. One of these was a bottle of cognac . Next, I rummaged through the fridge. Way, way back was a bottle of chili bean sauce. They would have to do. The combination proved unbelievably good. I gave a big sigh of relief when, halfway through the cooking, I tasted the sauce. It was swell. I should mention, too, that this is such an easy dish to prepare.

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Comments

2 Comments on "Drunken chicken"

  1. grace on Wed, 26th Dec 2007 4:48 pm 

    Hi! Does it have to be cognac? What can I use as substitute when making druken chicken or pork? I only have red and white wine left over from Christmas.

  2. Connie on Wed, 26th Dec 2007 5:38 pm 

    Gin. :)




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