Drunken chicken refers to chicken prepared and prepared with an alcoholic beverage. One of the most popular forms of drunken chicken, especially in North America, is beer can chicken. Bourbon chicken is another type common to North America. Pollo borracho, which is usually found in Latin America, is made from white wine, tequila, or other compare alcohols. Versions found in Chinese food are usually prepared with Shaoxing wine or any other form of Chinese spirits.
While drunken chicken contains a selection of chicken dishes prepared with different types of alcoholic beverages, not every chicken dish prepared with alcohol fits the term. Usually, a recipe for drunken chicken includes at least one cup (about 8 grams or 237 milliliters) of alcohol, if not more. The chicken must be cooked in a way that allows the meat to thoroughly absorb the taste of the alcohol. In many cases, a whole chicken is used, but some recipes require only portions of chicken.
Beer can chicken – also called beer butt chicken, chicken on a throne, and dance chicken – is a type of drunken chicken especially common in North America. An entire chicken, usually made with salt and other spices, is placed over an open, partially filled beer can. Keeping the box in an upright position, the chef must transfer the chicken and beer to a grill, where the chicken cooks slowly for an hour or longer. While the beer does not come into direct contact with the meat, the heat can heat and cause the liquid inside to evaporate. Like beer, now in gaseous form, the inside of chicken fills it with acids and flavors on the meat.
Bourbon chicken, another North American version, uses bourbon whiskey as its main ingredient. The dish is most often featured in Cajun, Chinese-American, and American barbecue foods. A whole chicken is cut into pieces and soaked in a marinade made of bourbon whiskey, soy sauce, brown sugar, and ginger. While it soaks, the meat absorbs the taste of whiskey. The prepared chicken can be either grilled, sautéed, or baked.
Pollo borracho is a Latin American version of drunken chicken most commonly found in Mexican, Argentinian and Chilean dishes. The type of alcohol used to make the dish varies based on the country and the individual chef, but most recipes contain tequila along with either white wine or sherry. Pieces of chicken stew in alcohol, thoroughly absorb the taste of alcohol as they slowly cook. The chicken is usually cooked and served with olives, too.
Chinese versions of drunken chicken are usually prepared with some kind of Chinese rice wine. In addition to the wine, other alcohol, such as sherry, as well as various spices and spices can be used. Some chefs prefer to use wine by themselves, but especially if you are using aged, vintage Shaoxing wine. Regardless of the recipe, in this type of drunken chicken, chunks of chicken are dipped in a marinade made from rice wine and cooked in a wok or deep frying pan until done.
- Tequila can be used to create a Latin American style drunken chicken.
- A chicken