We are in a Masterchef craze right now, Masterchef Australia for that matter. We are currently watching season 2, I know we are slow and yes I also know that season 3 has just wrapped up. But it doesn’t matter, we still get the excitement from watching all the contestant performing their tasks-the invention test, team challenge, mystery box, celebrity cook-off and worst of all the pressure test = elimination round. You will never know what the contestant are going through unless you are in their shoes. I for sure will crumble under pressure and chicken out if I were a contestant. And the pressure test really brings out the emotions in people. I do salute them who are able to complete their task and produce the dish that is required. It doesn’t matter if they are eliminated but what’s important is that they give their 101%.
So back to the Drunken Chicken. We watched Alvin prepared this dish during the Invention test. The contestants are required is to prepare a dish that reminds them of their childhood. Alvin won this challenge and he got all the nods from the judges.
Then C turned to his masterchef aka Me 😉 and requested for this dish. Without hesitating, I said yes. I went to the Masterchef website and I found the recipe. It is pretty simple to make and yet flavorful. It’s even better if you make it a day ahead and let the chicken soak in the poaching liquid. What you get the next day is a tender and perfect drunken chicken. You will end up with lots of leftover poaching liquid, do not put them to waste, freeze them for future use. I did not keep mine because the husband being helpful, poured it all away thinking that I do not need them anymore *roll eyes*
Alvin’s Drunken Chicken
(adapted from Masterchef)
4 whole chicken legs
500ml Shaoxing wine
2cm ginger, peeled and bruised
30gm palm sugar (gula Melaka)
1 tsp salt
1. Bring Shaoxing wine, mirin, water, ginger, salt and palm sugar to a boil.
2. Add in chicken and lower the heat. Cover with a lid and allow it to simmer gently for 45 mins until juices run clear when the thickest part of chicken is pierced.
3. Take off the heat and allow chicken to cool in the poaching liquid.
4. Serve chicken with poaching liquid.
Garlic Chili Sauce
10-12 red chilies
3-4 chili padi (bird’s eye chili)
5-6 cloves of garlic
3-4 cm of ginger
1/4 tsp salt
2 tbsp sugar
juices of 2 small calamansi lime
rind of 1 lime
1 tsp rice wine vinegar
Place all the ingredients in the blender and blend well. Adjust the taste and spiciness according to your own preference.