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Chinese Drunken Chicken

Its been a while since I wrote a post about my daily cooking so I decided to write one! Today I want to introduce you all to one of my best dishes – the Chinese Drunken Chicken. This is a classic Chinese dish that is served cold! It is marinated and cooked in Chinese ShaoXing cooking wine and that is how it got the name drunken chicken. Now let’s get cooking!

Ingredients you will need:

  • Chicken thighs
  • ShaoXing cooking wine (Chinese cooking wine)
  • Salt
  • Sugar
  • Chicken stock
  • Wolfberries
  • Foil paper

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The chicken I’m using is thighs because later on we are going to steam our chicken and thighs which has a higher fat content will allow the chicken come out tender and soft. I buy my chicken from Costco, Foster farm chicken. These chicken comes with bones so first step, slice your meat and take those bones out. Note: you don’t need to use a whole piece of chicken for this dish. Chicken wings, drumsticks or even just chopped up pieces of chicken still works. But if you’re serving friends and want to make the dish come out fancy, follow my footsteps!

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Now that we remove the bone, place the chicken on a foil wrap. Leave plenty of room on each side! This is very important!

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Now we marinate our chicken. Put a pinch of salt and a smaller pinch of sugar on your chicken, and then add ShaoXing cooking wine. That’s really all you need. Now beware! The ShaoXing cooking wine will try to leak everywhere. One crucial step to avoid this is to fold the sides of the foil paper so that it creates a wall and avoid the liquid to flood out. Note that you don’t need a lot of ShaoXing cooking wine for this step. If you use the cap of the ShaoXing wine bottle, you only need a little more than half of a cap.

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After you put everything on your chicken, roll it up! Carefully from one end to another, roll the meat up like a sushi roll. Tips: If you use enough foil paper this usually won’t happen. But I want to make sure that the ShaoXing wine (or later on the juice of the meat) doesn’t leak, so I usually double wrap it with more foil paper. Depends on how strong you want the alcohol turns out on your chicken, in any normal case if you let your chicken sit for an hour or two, your chicken should be ready. However, I like it very strong so I usually let it sit overnight. Trust me, it is worth the wait.

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So my grandmother bought me this fancy appliance. This is a steamer. Basically you just put water in it’s “tank,” turn it on, and you can use it for steaming any food! It is super connivence cause the water boils really fast. Plus, it comes in three stories. You can steam three things together.

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Once the water gets boiling, you put in the chicken wraps. Remember, we are steaming our chicken!! Not boiling them!! If you don’t know the difference, steaming is having your food on top of boiling water, and boiling is having your food in the boiling water. It makes a big difference because your food will be expose to different temperature. Steam your chicken for 15-20 minutes.

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When time is up, take your chicken wraps out and put them in ice cold water to stop the cooking process.This is also to help the chicken cool down so we can slice it for plating.

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Now while your chicken is cooling down, we are going to make the sauce. Put a cup of chicken stock, one and a half cups of  ShaoXing wine, pinch of salt, and a bit of wolfberries in a pot and let it boil. Once it boils, turn your heat down to medium and let is simmer for 5-8 minutes. Don’t leave it in the heat for too long as the alcohol will evaporate and you will lose the taste. Wolfberries is optional. In our Chinese eating culture, wolfberries are good for your eyes.

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When the chicken is cooled down and you can grab it with your bare hands without burning them, unwrap the chicken roll. Simply slice the chicken into pieces. I would say around 1 cm each.

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Place the slices in a bowl and put the sauce in it. Leave it overnight in the fridge before serving.

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If you have any questions about the recipe, please don’t hesitate letting me know! I would love to hear comments and feedback. If you love my recipes, let me know what you want to see me put up for you next!

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About nat.

foodie, traveler, pug mama, and part-time fashion beauty guru.

Discussion

4 thoughts on “Chinese Drunken Chicken

  1. A really interesting recipe, I will try to make it, thanks for sharing it 🙂

    Like

    Posted by alifemoment | April 20, 2014, 12:41 pm
  2. A very interesting post. Makes me excited to get to Shaoxing.

    Like

    Posted by shanghaiyangtzedelta | June 17, 2014, 1:34 am

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