Drunken Chicken

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Boneless skinless chicken thighs - fat removed
4 lbs	1816g / 64oz	Napa cabbage leaves (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Chicken stock
		= (or canned low-sodium chicken broth)
1 cup	237ml	Chinese rice wine
1/4 cup	59ml	Shaoxing cooking wine
		= (Chinese rice wine)
1/4 cup	59ml	Soy sauce
1 tablespoon	15ml	Julienned ginger
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Freshly-ground white pepper

Recipe Instructions

Place a bamboo steamer over a wok or pot of boiling water. Line the steamer with the cabbage leaves.

Season chicken with salt and pepper and place in the steamer. Steam the chicken for 45 minutes, or until the chicken is cooked through. Remove the chicken from the steamer and dice into 1/2-inch pieces. Place in a large, sanitized glass jar.

Add the stock, rice wine, Shaoxing, soy sauce, ginger, sugar, and white pepper. Place the lid on the jar and refrigerate for 24 hours. Serve the chicken chilled with the broth.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E32) - from the TV FOOD - NETWORK

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