Chilled Drunken Chicken with Rice Wine Granita (Bingzhen Huangjiu Ji)
This recipe is an elegant take on the Chinese classic.
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Cooking tools:
- Wok
- Food processor
- Fine-mesh sieve
- Ice cube tray
- Colander
- Martini glass
- Dish
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Freezer
- Refrigerator
Ingredients
- 1 Tbsp. vegetable oil
- 10 scallions, cut into 3"–4" pieces
- 1 (2") piece ginger, thinly sliced
- 3 Tbsp. salt
- 1 Tbsp. sugar
- 4 dried bay leaves
- 2 star anise
- 2 sticks cinnamon
- 5 Tbsp. plus 1 cup shaoxing jiu (Chinese rice wine)
- 4 boneless skin-on chicken thighs (about 1 1⁄4 lbs.)
- 2 tsp. meiguilu jiu liquor
- 8 dried pitted wolfberries
- 1 large anaheim chile, stemmed, seeded, and cut into 1" squares
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