Drunken Chicken Ii
Indulge in the bold, aromatic flavors of "Drunken Chicken II," a classic Chinese dish infused with the rich taste of Shaoxing rice wine. Perfectly poached bone-in, skin-on chicken thighs are steeped in a flavorful marinade of soy sauce, sesame oil, ginger, garlic, and star anise, which creates a deeply savory and slightly sweet profile. This recipe combines simple ingredients with a traditional cooking technique, resulting in tender, juicy chicken that’s served chilled or at room temperature—a refreshing twist for any occasion. With minimal prep time and a hands-off marinating process, it’s an effortlessly elegant dish ideal for dinner parties or as a make-ahead appetizer. Garnish with fresh scallions for a vibrant finish, and enjoy this timeless delicacy that beautifully balances simplicity and sophistication. Keywords: drunken chicken recipe, Chinese poached chicken, Shaoxing wine chicken, quick and easy Chinese recipes, chicken marinade ideas.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 cup Shaoxing rice wine
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 1 inch piece Ginger
- 3 stalks Scallions
- 3 whole Garlic cloves
- 2 whole Star anise
- 2 cups Chicken stock
- 3 cups Water
Instructions
Rinse the chicken thighs under cold water and pat them dry with paper towels.
Peel the ginger and slice it into thin coins. Also, bruise the scallions by gently crushing them with the side of a knife.
In a large pot, combine the water, chicken stock, sliced ginger, bruised scallions, garlic cloves, and star anise. Bring to a boil over medium-high heat.
Once the liquid is boiling, lower the heat to a gentle simmer and add the chicken thighs. Cook for about 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken thighs from the pot and set them aside to cool. Reserve about 1 cup of the cooking liquid and let it cool completely.
In a large mixing bowl, combine the Shaoxing rice wine, soy sauce, sesame oil, sugar, and the reserved cooking liquid. Stir until the sugar dissolves.
Place the cooled chicken thighs into the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or, for best results, overnight.
When ready to serve, remove the chicken thighs from the marinade and slice them into bite-sized pieces.
Serve the chicken cold or at room temperature with a drizzle of the marinade and garnish with fresh scallions, if desired.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1861 mg | 40% | |
*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.
