Master Chef Australia 2022 | Alvin's Drunken Chicken 2.0 Recipe

This weeks Master Chef Australia 2022 recipe we recreated is Drunken Chicken 2.0. Alvin did this dish in his season and it „broke the internet“. So we thought we give it a go and yes it was worth it!

https://youtu.be/7ktS9KV1L5Y

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Master Chef Australia 2022 | Alvin's Drunken Chicken 2.0 Recipe

Yield: 3-4

Author: Traditional, but not

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

Drunken Chicken

• 1.2 L Shaoxing wine or 500ml mirin
• 500 ml water
• 80 g rock sugar
• 10 cm ginger, sliced into 1cm pieces
• 750 g chicken breasts, skin on (we also used the chicken leg and thigh)

Drunken Broth

• 750 ml reserved poaching liquid
• 4 bird’s eye chillies, halved lengthways
• 3 cm ginger, sliced
• 1 ½ tbsp shaved gula melaka, plus extra to taste
• 1 ½ tbsp rice wine vinegar, plus extra to taste
• Pinch of salt

Bruised Salad

• ¼ cup roasted peanuts
• ¼ cup dried shrimp, softened in water, drained
• 4 cherry tomatoes
• ½ cup shredded green mangoes
• ½ cup green beans, trimmed
• 1 cup mixed herb leaves (coriander, mint and dill)
• 3 tbsp shaved gula melaka, plus extra
• 3 tbsp fish sauce, plus extra
• 3 tbsp lime juice, plus extra
• 1 bird’s eye chilli, sliced

Instructions

1. Preheat oven to 180°C.
2. For the Drunken Chicken, remove skin from chicken and place onto on a lined tray. Sprinkle with salt and cover with baking paper, then another tray. Bake in oven until crispy, about 30 minutes. Cut into shards and set aside.
3. Combine remaining ingredients (except chicken breasts) in a large saucepan. Bring to the boil. Add chicken breasts then remove from heat. Cover with a lid and allow to poach for at least 20 minutes. When cool to touch, shred chicken breasts, reserving the poaching liquid.
4. For the Drunken Broth, bring poaching liquid to a simmer. Add chillies and ginger and simmer for 20 minutes. Add gula melaka, rice wine vinegar and salt, adding more if required. Strain broth and set aside, keeping warm.
5. For the Bruised Salad, using a mortar and pestle, lightly pound the dried shrimp to a coarse paste, leaving some shrimp whole. Add tomatoes and lightly bruise them with the pestle. Transfer to a bowl and add green mangoes, green beans and herbs.
6. For the dressing add gula melaka, fish sauce and lime juice to the mortar. Grind lightly until sugar is dissolved. Taste and adjust if necessary. Add dressing to salad along with roasted peanuts and sliced chillies. To serve ladel broth into bowls. Add shredded chicken then pile the salad on top. Finish with chicken skin shards.
7. ENJOY!