Chinese Drunken Chicken Recipe

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.