Drunken Chicken: A Timeless Classic in Chinese Cuisine
Drunken Chicken is more than just a dish—it’s a piece of Chinese culinary history. Renowned for its delicate flavors and cultural significance, this iconic recipe hails from the vibrant city of Shaoxing, famous for its premium rice wine, Shaoxing Huadiao. Its name evokes intrigue, and its taste delivers a perfect harmony of umami, tenderness, and the fragrant warmth of wine. Whether served at elaborate banquets or enjoyed as a family meal, Drunken Chicken continues to captivate food lovers worldwide.
Contents:
A Taste of History
The story of Drunken Chicken stretches back centuries to a time when wine was believed to carry both medicinal and symbolic value. Ancient Chinese cooks discovered that marinating chicken in alcohol not only enhanced its flavor but also preserved the meat, making it a practical and delicious choice. Over time, this method evolved into the dish we now know—a celebration of balance, refinement, and tradition.
Historically, Drunken Chicken was a centerpiece at festivals and banquets. The whole chicken, poached and marinated, symbolized unity, completeness, and abundance. Its inclusion at celebratory meals signified prosperity and joy, aligning with the Chinese cultural emphasis on sharing meaningful dishes during special occasions.
The Secret to Its Distinctive Flavor
The essence of Drunken Chicken lies in its marinade. A carefully balanced blend of Shaoxing wine, chicken broth, salt, and sometimes sugar creates a flavor profile that is bold yet subtle. The wine not only infuses the meat with its signature aroma but also tenderizes it, resulting in chicken that practically melts in your mouth.
In traditional recipes, a whole chicken is used to emphasize the dish’s ceremonial nature. However, modern adaptations often incorporate chicken thighs or drumsticks for convenience while maintaining the dish’s characteristic texture and flavor. The key to achieving authenticity is using high-quality Shaoxing Huadiao rice wine, as its richness and complexity are unmatched by substitutes.
A Dish for Every Occasion
One of the reasons Drunken Chicken remains so beloved is its versatility. Served cold, it is especially refreshing during warm summer months, making it an ideal starter or light main course. Its elegant presentation and unique taste also make it a favorite for special events, where its history and flavor can be appreciated by all.
Despite its reputation as a banquet dish, Drunken Chicken is surprisingly easy to prepare at home. The process involves poaching the chicken to perfection and then soaking it in the wine-based marinade, allowing the flavors to infuse fully. While the preparation requires a bit of patience, the result is well worth the effort—a dish that is both satisfying and impressive.
Why You Should Try Drunken Chicken
Drunken Chicken is more than just a meal—it’s a sensory experience. The tender chicken, infused with the complex notes of Shaoxing wine, offers a taste that is at once comforting and sophisticated. But beyond its flavor, this dish tells a story of tradition, innovation, and the importance of food in Chinese culture. By preparing and enjoying Drunken Chicken, you’re not only savoring a delicious meal but also connecting with centuries of culinary heritage.
For those new to Chinese cuisine, this dish is an excellent introduction to the balance and depth that defines it. For seasoned fans, it’s a reminder of why traditional recipes continue to hold a special place in our kitchens and hearts.
Tips for Perfecting Your Drunken Chicken
- Choose Quality Ingredients: Authentic Shaoxing Huadiao wine is essential for achieving the dish’s unique flavor. Avoid substitutes whenever possible.
- Marinate with Care: For the best results, let the chicken marinate in the wine mixture for several hours or overnight. This allows the flavors to penetrate deeply into the meat.
- Serve It Right: Always serve the dish chilled or at room temperature for the full experience of its refreshing and aromatic qualities.
A Dish That Bridges Past and Present
The enduring appeal of Drunken Chicken lies in its ability to adapt while staying true to its roots. It brings together the past and present, blending ancient techniques with modern convenience to create a dish that is as relevant today as it was centuries ago. Whether you’re cooking for a festive gathering or simply looking to explore new flavors, Drunken Chicken is a recipe worth mastering.
So why not bring a taste of Shaoxing into your home? With its rich history, bold flavors, and simple preparation, Drunken Chicken is a dish that promises to delight your senses and inspire your culinary journey.
Drunken Chicken (Zuì Jī 醉鸡)
Ingredients
- 2 boneless chicken thighs including skin
Marinade
- 1 ½ teaspoon salt
- ¼ teaspoon ground Sichuan pepper
- 2 tablespoons Shaoxing rice wine
- 1 pcs green onion crushed
- 3 slices of ginger
For the broth
- 500 ml water
- 1 2,5 cm sliced ginger
- 1 green onion roughly chopped
- 1 pcs star anise
- 3 pcs dried jujubes optional
- 15 pcs goji berries optional
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup Shaoxing rice wine
For garnish
- chopped green onion
Instructions
Marinating chicken
- Mix salt and Szechuan pepper in a small pan. Sear over medium-low heat, shaking the pan occasionally, until tender (about 5 minutes). Transfer to a small plate and allow to cool.
- Bone the chicken thighs. Set the bones aside in the stock. Shred the thick part of the meat so that the meat is evenly thick.
- Sprinkle the chicken thighs with toasted salt and Szechuan pepper. Garnish with Shaoxing wine, green onions and ginger. Using your hand, gently massage in the spices and set aside for 15 minutes.
Broth
- Add the bones to a small pot with the water, ginger, green onions, star anise and jujubes.
- Heat over medium-high heat until it comes to a boil, then reduce to medium-low heat. Cook for 30 minutes, occasionally skimming off the foam from the top. Once the broth is done, let it cool.
- Add the goji berries, salt, sugar and Shaoxing wine. Stir until the sugar and salt are completely dissolved. Place the broth in the refrigerator to cool completely.
Chicken
- After the chicken is marinated, roll each thigh into a tight log, skin side out.
- Place the rolled chicken leg on a piece of aluminum foil. Wrap with foil to seal it completely.
- Add water to the pot and bring to a boil over medium-high heat.
- Place the chicken rolls on a steamer rack and steam over medium-high heat for 15 to 20 minutes, depending on the size of the chicken thighs. After 15 minutes, check for doneness by sticking a toothpick into the center of the chicken. If necessary, let cook for another 5 minutes.
- Prepare an ice bath by adding ice and water to a large bowl. Place the cooked chicken rolls in it and allow to cool completely.
- Once the chicken rolls and brine are completely cooled, remove the chicken thighs from the foil and transfer to a deep container.
- Place a mesh colander over the container, then drain and pour the brine over the chicken. Add the goji berries back to the chicken, discarding the rest of the solid ingredients. Seal the container and leave to marinate in the fridge overnight.
- Before serving, cut the chicken into 1cm pieces, drizzle with a little of the brine and garnish with green onions and goji berries. Serve chilled or at room temperature as a starter, or with rice as a main course.