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Alvin Quah's Masterchef Favourite - Drunken Chicken & Cucumber Salad

Remember how I made my version of Drunken Chicken (and which I was terribly pleased with as it was so easy and so yummy!) two weeks ago?

I was inspired to make the dish based on Alvin Quah's recipe which Gary, one of the Masterchef judges, gave the thumbs-up for.

Today I am going to share with you Alvin's recipe which he re-created in one episode of Masterchef 2 (Australia). He also shared a cucumber salad which I have made and yes, it is delicious too!

And yes, I am going to share both recipes here with you because I realized that the Masterchef Australia website does not (I repeat) does not feature these recipes! Why not? Maybe it is to do with copyright. Maybe the Masterchef brand would be publishing their own recipe book based on the creative recipes of their participants. Oh well.

Drunken Chicken by Alvin Quah of Masterchef Australia Season 2

1 liter Shaoxing wine
2 small bottles mirin
some palm sugar
500 ml water

Put all of the above into a pot. Bring to a boil.
Add whole chicken into the pot.
Cover and let it simmer gently for 45 minutes or until chicken is cooked through.
Drain and chop into bite-size pieces. Reserve broth to ladle over the chicken before serving.

Alvin's Cucumber Salad

a handful of peanuts
a handful of dried shrimp
3 pips garlic

In a mortar and pestle, pound the above 3 ingredients.
Add 2 bird's eyes chili and a slice of lime (with skin on). Bruise these gently in the mortar.

In a bowl, combine palm sugar, lime juice and fish sauce well. Taste and adjust. (This is the dresssing.)

In another bowl, combine sliced cherry tomatoes, snake bean (or what we call long beans), and cucumber chunks. Mix the pounded ingredients with the vegetables. Drizzle over with the dressing. Before serving, drizzle some sesame oil.

Serve with drunken chicken.

Two Asian Kitchens: Recipes from Australia's Master Chef
Vatchs Southeast Asian Salads
Classic Asian Salads
MasterChef Australia : The Cookbook - Volume 2



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Comments

Sharon said…
no salt at all in the drunken chicken?
11:47 PM
Krista Goon said…
Not that I can remember. Apparently the mirin and Shaoxing wine will give good flavour to the chicken. If you are in doubt, do add a pinch of salt. When my mom makes steamed chicken this way, she does not add salt at all to the liquid. The natural taste of the chicken would most likely be more evident this way. Anyone can comment on this?
3:49 PM
Anonymous said…
What size chicken
6:50 PM
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