Drunken Chicken Recipe

1. 1

   Place chicken and ginger in a medium saucepan. Add enough cold water to barely cover chicken. Bring to a simmer over medium-high heat then reduce to lowest heat. Liquid should be barely quivering. Cook until chicken is cooked through (breasts should register 155u00b0F on an instant read thermometer and legs should register at least 165u00b0F). Remove each piece as they cook through to a bowl. When all chicken is cooked, pour broth over chicken in bowl.

2. 2

   Let the chicken and the broth cool. Chop the chicken into 1-inch to 1/2 inch pieces, depending on the cut of the chicken (breasts should be cut into 1/2-inch pieces against the grain, legs can be cut into 1-inch pieces).

3. 3

   Find a non-reactive container that snugly fits all the chicken pieces. Place all the chicken in the container, taking care not to cram the pieces. Season with salt. Combine chicken broth and wine, and pour over chicken until completely covered. Marinate for at least 24 hours, and up to 5 days. Serve cold, taking out as many pieces of chicken as you need while keeping the rest in the marinade.

* Per serving · 4 servings · Values may vary.