Andrew Zimmern describes a favorite one-pot dish at the 2011 Food & Wine Classic in Aspen.Andrew Zimmern describes a favorite one-pot dish at the 2011 Food & Wine Classic in Aspen.
The drunken chicken recipe I make it at least once a week in our house. Take chicken thighs, bone-in is great, with skin, the whole nine yards. Teaspoon of peanut oil in the pan. Brown it. Flip them over. Put in a cinnamon stick, two buds of star anise. About three tablespoons of ginger slices and then you add about two cups of rice wine, a half cup of mirin, and about two cups of water. I also add about a half cup of brown sugar and a half cup of soy sauce. And you literally bring that to a boil. Put a lid on it. Count to ten minutes. Set a timer if you don't wanna stand there. Lift it off and let the sauce reduce around the chicken. And you have that sweet, sticky, glazey staranacy thing that you get in restaurants and it's six ingredients