Growing up, I remember two tasty chicken preparations that made their way into restaurants as appetizers or side dishes: smoked chicken and drunken chicken. Both chickens were always served bone, with neat and clean cuts across the chicken, no doubt made by a sharp cleaver. I tried my hand at making drunken and smoked chicken, but the drunken one didn't turn out that well, and its failure was overshadowed by the promise of delicious smoked chicken.
This recipe is adapted from this Taiwanese lady who kind of reminds me of a younger version of my grandma. To me, she is adorable, just like the jolly Taiwanese chef who showed me how to make those yummy braised eggs with long hots. Some of her tips didn't work for me, but it could be due to differences in chicken types and overall set-up. I'll post what worked for me.
|The chicken was so tender that the leg fell apart when I took it out!|