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Drunken Chicken with Spring Onion and Ginger Oils

  • Steps
  • Ingredients


  • For the Spring Onion Oil, place grapeseed oil in a small saucepan over low heat. Add spring onions and cook, stirring, until wilted but not brown, about 5 minutes. Remove from heat and pour into a tall canister. Using a stick blender, process the mixture until fully blended, about 30-60 seconds. Pass through a muslin lined sieve into a bowl, season with salt and set aside until serving.
  • For the Ginger Oil, using a microplane, grate the ginger into a bowl and set aside. Place grapeseed oil in a small pan and heat over a medium heat to 150C. Immediately remove from heat and pour over the grated ginger. Add salt and allow to infuse for 15 minutes. Strain through a fine sieve into a clean bowl and set aside until serving.
  • For the Seasoned Dressing, place all ingredients and 1 tablespoon water in a small bowl and stir until combined and sugar is dissolved. Set aside until serving.
  • For the Fried Ginger, heat oil in small saucepan over medium heat to 180C. Add the ginger and fry until crisp, about 30 seconds. Remove ginger and drain on paper towel, sprinkle with salt and set aside until serving.
  • For the Rolled Drunken Chicken, cut chicken skin into 2 portions, each large enough to encase a chicken breast. Place chicken skin, outer side of skin facing down, onto a clean work surface. Using a sharp knife, scrape the skin to ensure all traces of fat have been removed.
  • Place a chicken breast into the centre of each portion of skin. Drizzle with Chinese wine, soy sauce and sesame oil and rub into the meat. Wrap skin around the breast and roll it into a long, narrow roulade ensuring the breast has been completely covered. Trim excess skin as required and tuck in the ends to seal.
  • Wrap roulade very tightly in two layers of plastic wrap to secure the roulade shape, tying the ends of the plastic wrap into a knot.
  • Place the wrapped chicken roulade in a medium size saucepan. Fill with water until water covers the chicken by 2cm. Cover and set over high heat. Bring to a boil and allow to boil gently for 4 minutes. Remove from heat and leave the chicken roulade to sit in the hot water for a further 8 minutes. Remove chicken roulade and when cool enough to handle, unwrap the chicken and set aside, to rest, until serving.
  • To serve, slice Rolled Drunken Chicken into medallions and place 3 onto each plate. Drizzle with Spring Onion Oil, Ginger Oil and Seasoned Dressing and garnish with Fried Ginger and a few slices of bird’s eye chilli.

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