Drunken Chicken
Indulge in the rich, aromatic flavors of Drunken Chicken, a classic Chinese dish that seamlessly blends tender, bone-in chicken thighs with the deep, fragrant notes of Shaoxing wine. This recipe begins with juicy chicken blanched to perfection and simmered in a savory broth infused with ginger and scallions, then marinated overnight in a flavorful mix of wine, soy sauce, and a touch of sugar. The result is succulent, chilled chicken with a delicate yet intoxicating aroma—perfect as an appetizer or a refreshing summer dish. With just a bit of patience and simple ingredients like chicken broth and rock sugar, you can create this elegant, restaurant-quality masterpiece right at home. Serve it cold, garnished with fresh scallions or cilantro, for a dish that's as visually stunning as it is delicious. Keywords: Drunken Chicken Recipe, Chinese Chicken Appetizer, Shaoxing Wine Chicken, Cold Chicken Dish, Authentic Chinese Recipes.
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Recipe Information
Ingredients
- 6 Whole chicken thighs (bone-in, skin-on)
- 2 inch piece Ginger
- 4 Scallions
- 1 cup Shaoxing wine
- 4 cups Chicken broth
- 2 tablespoons Soy sauce
- 1 teaspoon Salt
- 1 teaspoon Rock sugar or white sugar
- 8 cups Water (for blanching)
Instructions
Fill a large pot with 8 cups of water and bring to a boil. Add the chicken thighs and blanch for 2–3 minutes to remove impurities. Remove the chicken and rinse under cold water. Discard the blanching water.
Peel the ginger and slice it thinly. Cut the scallions into 2-inch pieces.
In the same pot, combine the chicken thighs, ginger slices, scallion pieces, chicken broth, and salt. Bring to a boil over medium-high heat, then lower the heat and simmer for 20–25 minutes until the chicken is fully cooked.
Remove the chicken thighs from the pot and let them cool. Strain the cooking liquid into a clean bowl and discard the ginger and scallions.
Mix the strained cooking liquid with Shaoxing wine, soy sauce, and sugar. Stir well until the sugar dissolves.
Place the chicken thighs in a deep container and pour the wine mixture over them. Ensure the chicken is fully submerged. If necessary, use a small plate to weigh it down.
Cover the container and refrigerate for at least 6 hours or overnight to allow the chicken to absorb the flavors.
To serve, remove the chicken from the liquid and cut it into bite-sized pieces. Arrange on a serving plate and optionally garnish with fresh scallions or cilantro. Serve cold.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
