Chinese Drunken Chicken Recipe
Description
Chinese Drunken Chicken is a classic Chinese dish made with tender poached chicken that is infused with the delicate aroma of Shaoxing wine, ginger, and traditional Chinese seasonings. The chicken is gently cooked until juicy and tender, then chilled and sliced for an elegant presentation.
This simple recipe is refreshing, flavorful, and perfect for a light Chinese meal, appetizer platter, or special dinner. The gentle poaching method keeps the chicken moist while the fragrant wine-based marinade adds a distinctive Cantonese-inspired flavor.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Rest Time: 15 minutes
Total Time: 1 hour
Servings: 4 people
Difficulty: Easy
Why You'll Love This Recipe
- Tender and juicy chicken.
- Delicate Shaoxing wine aroma.
- Light and refreshing Chinese flavor.
- Simple poaching method.
- Excellent make-ahead dish.
- Perfect for appetizers or light dinners.
How to Make Chinese Drunken Chicken
1. Prepare the Chicken
Use boneless chicken thighs or chicken breasts.
Pat the chicken dry and season lightly with salt.
2. Prepare the Poaching Liquid
Add water, ginger, green onions, Shaoxing wine, and salt to a large saucepan.
Bring the liquid to a gentle simmer.
3. Poach the Chicken
Add the chicken to the poaching liquid.
Keep the liquid at a gentle simmer and cook until the chicken reaches 165°F (74°C) internally.
4. Cool the Chicken
Transfer the cooked chicken to an ice bath for several minutes.
This stops the cooking process and helps keep the meat tender.
5. Prepare the Wine Marinade
Combine Shaoxing wine, chicken broth, ginger, salt, and a small amount of sugar.
Mix well.
6. Marinate the Chicken
Place the cooled chicken in a shallow container.
Pour the wine marinade over the chicken.
Cover and refrigerate for at least 4 hours or overnight.
7. Slice and Serve
Remove the chicken from the marinade.
Slice into even pieces and arrange on a serving platter.
Garnish with sliced green onions and serve chilled or slightly cool.
Tips
- Use chicken thighs for the juiciest result.
- Keep the poaching liquid at a gentle simmer rather than a rolling boil.
- Use good-quality Shaoxing wine for a more authentic flavor.
- Chill the chicken thoroughly before slicing.
- Marinate overnight for deeper flavor.
Variations
Ginger Drunken Chicken
Add extra fresh ginger to the marinade for a stronger aromatic flavor.
Scallion Drunken Chicken
Add plenty of sliced green onions to the marinade and garnish.
Chicken Breast Version
Use boneless chicken breasts for a leaner option, but avoid overcooking.
Spicy Drunken Chicken
Add a small amount of chili oil or sliced fresh chili before serving.
What to Serve
- Steamed jasmine rice
- Chinese cucumber salad
- Stir-fried bok choy
- Steamed vegetables
- Cold noodles
- Chinese cabbage salad
- Dumplings
Storage
Store the chicken and marinade in a covered airtight container in the refrigerator for up to 3 days.
Keep chilled until ready to serve.
Freezing
Yes.
Freeze the cooked chicken without the marinade for up to 2 months.
Thaw overnight in the refrigerator and serve chilled or gently warmed.
Ingredients
For the Chicken
For the Poaching Liquid
For the Wine Marinade
For Garnish
Instructions
-
Season the chicken lightly with salt and prepare the poaching liquid with water, Shaoxing wine, ginger, green onions, and salt.
-
Bring the poaching liquid to a gentle simmer, add the chicken, and cook gently until the internal temperature reaches 165°F (74°C).
-
Transfer the cooked chicken to an ice bath for several minutes, then drain and cool completely.
-
Combine the Shaoxing wine, chicken broth, ginger, sugar, and salt to make the wine marinade.
-
Place the cooled chicken in a shallow container and pour the marinade over it.
-
Cover and refrigerate for at least 4 hours or overnight.
-
Slice the chicken evenly, garnish with green onions, and serve chilled or slightly cool.
