Flavors of the Far East: Chicken with Soy Whiskey

The Cornish game hen is something of a conundrum. It’s not really a game bird, and on the contrary is the most common breed of commercially reared chicken. But don’t let that fool you. Call it Poussin and Coquelet to make it sound somewhat exotic, the baby chicken makes a great base for fusing Asian flavors with the sharp, malty kick of whiskey. However, crafting a complete meal out of it requires some ingenious engineering.

A little sticky rice goes a long way in rounding off the deep, rich flavors of the soy-whiskey glace that is instrumental for creating the pleasant, honeyed golden hue of the final stuffed and roasted bird. The roast’s filling also needs to reflect some of the oriental inspiration that underlines the spread. So how exactly do you piece all of this together?


  • 2 baby chickens
  • 100gms kosher salt
  • 100gms sugar
  • 35gms chopped ginger
  • Black pepper, to taste
  • 125ml dark soy sauce
  • 60ml malt whiskey
  • 4 cloves garlic, peeled and finely chopped
  • olive oil, for basting
  • FOR THE STUFFING : 2 Chinese sausages, sliced
  • 75gm dried mushrooms, sliced
  • 75gm chestnuts, roughly chopped
  • 1 tbsp ginger, chopped
  • 1 cloves garlic, chopped
  • 2 tbsp olive oil
  • 3 tbsp dark soy
  • 2 tbsp light soy
  • 220gm sticky rice
  • 500ml chicken stock

The Process

Dissolve the sugar and salt in a large container using 4 cups of cold water, and leave the chickens to soak in it for about half an hour. Soak the rice and mushrooms separately, reserving some of the liquid to for cooking the rice. Fry the sliced Chinese sausages, mushrooms, and chestnuts over high heat, and add the chopped ginger and garlic. Stir in the drained rice followed by the dark soy and light soy. Lightly toss before pouring in the chicken stock and reserved liquid. Leave to boil, stirring occasionally. Cook till all the liquid has been absorbed, and leave it to cool off.

Drain the birds and leave them to dry while you preheat the oven to 3750F. Before stuffing in the sticky rice mixture, season the cavity with salt and pepper. Truss or tie up the legs and set on a baking tray.

Preheat the oven to 375′F. Drain the chickens and pat dry. Season the bird’s cavity with salt and pepper, stuff with the cooled sticky rice stuffing and truss it or at least tie up the legs. Heat up a saucepan, pour in a quarter cup of water, dark soy, a cup of sugar, the remaining ginger and garlic, the whiskey, and boil till it reduces to about a fourth of it’s original volume.

Your glace is ready!

Put the baby chickens on their back, baste them with the freshly prepared glace, and roast for 45min, basting every 10 minutes with the soy glaze, until dark brown.

Remove the tray from the oven and let it rest for a few minutes before carving. Serve with pan juices.

Whiskey in Every Bite

Sam Mason of the OddFellows Ice Cream Company in New York recently created three flavors of heady goodness using Irish whiskey— sherry caramel, Dead Rabbit Irish coffee, and burned marshmallow. Atlanta-based chain The Ice Cream Bar offers up a host of flavors. A particularly delectable-sounding one is the bourbon butter pecan, made with roasted pecans, caramel, and of course, lashings of a prized Kentucky bourbon. Each pint weighs in at an 8 percent ABV. Tipsy Scoop Boozy Ice Cream has recently made headlines and caused quite a stir among New Yorkers. Melissa Tavvs, a professional ‘scoop sommelier’ churns out artisanal hand-crafted delights that pack in a 5 percent ABV in each scoop. With flavors like Dark Chocolate Whiskey Salted Caramel, Maple Bacon Bourbon, Cake Batter Vodka Martini, Raspberry Limoncello Sorbet, Vanilla Bean Bourbon and more, why would Tipsy Scoop not be all the rage? Ice Cream Wasted, an ice cream bar in Plano, Texas, takes it a notch further with its range of vegan friendly ice creams that use coconut milk and are completely free of dairy or egg. Flavors are seasonal and change every month. However, no walk-ins are accepted, and reservations for a tasting session must be made ahead of time. Brigid Calloway of Ice Cream Wasted has held a long term fascination with liquor-infused frozen treats. Formerly a chemist in the pharmaceutical , oil and gas industry, she transferred her molecular skills into her passion and perfected the art. All this, despite naysayers who insisted she couldn’t possibly freeze alcohol. With flavors like apple pie with an apple whiskey and cinnamon liqueur, and ‘French Toasted,’ made with maple and butterscotch whiskey, Calloway is certainly on to something. and has come into her own.

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Summer is upon us. You can smell it in the blooming buds around you. You can feel it in the warmth of the mid-day sun. You can taste it in the fresh produce, displaying their ceremonial hues at marketplaces.  Soon, as “rough winds shake” the last “darling buds of May”, June will greet us with alacrity. And for people in Scotland, it will be time for the convivial raspberry harvest. Harvesting the fragrant summer berry, in all its sweet-tart ruddiness has given birth to one of the most celebrated Scottish desserts of all time – the Cranachan. This sublime pudding can any day give its English cousin, the trifle, a run for its money.It was traditionally prepared using quintessential Scottish ingredients like oats, whisky, local soft cheese, crowdie and raspberries. Over the years, the recipe has transformed, with chefs putting interesting twists on this time-honored dessert.While some austere recipes omit the whisky and treat the fruit as optional, this classic dessert really stands apart with a generous splash of whisky. A single malt, like the Dalmore 12 Year Old works wonderfully— it offers desirable contrast to the tartness of the raspberries and the richness of the cream. So as we inch towards June, here’s how you can treat yourself to this Scottish delight. This recipe will serve 4.

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Spiked Iced Tea – Royal Stag Barrel Select [Boozy Bourbon Tea]

An Iced Tea is the quintessential summer day companion, the Holy Grail of summer drinks and according to many, cannot be made any better although we beg to differ. It’s the simplest addition that can turn any moment into a happy hour and its whisky of course! Whether it’s a refreshing recharge after an exhausting day at work, or the drink to keep you company while your weekend barbecue plans take shape, a little Spiked Iced Tea is what everyone needs. One of the three fundamental qualities of an impeccable cocktail are; simple, quick and delicious, and those are the three qualities that the Spiked Iced Tea boasts of in sheer abundance. All you need is ingredients lying about the house and a bottle of Royal Stag Barrel Select whisky. A smooth whisky that does not overpower the cocktail, Royal Stag Barrel Select is an exquisite Indian whisky. Blended with imported Scotch malts and grain whiskies, matured in Oak barrels to produce a remarkable drink, it is the ultimate whisky to elevate your Iced Tea to greatness and turn it into a Spiked Iced Tea!

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