Joi Gai Drunken Chicken
Discover the bold and aromatic flavors of Joi Gai Drunken Chicken, a classic Chinese dish that combines tender poached chicken with a fragrant Shaoxing wine marinade. This recipe masterfully balances the rich, savory notes of soy sauce, sesame oil, and ginger with a hint of sweetness from rock sugar. The secret to its irresistible texture is the ice bath, which locks in moisture and gives the chicken a firm yet succulent bite. Perfect for make-ahead meals, this dish is served chilled, making it an elegant, refreshing addition to any gathering or festive feast. Whether you're a fan of traditional Chinese recipes or looking for something unique and sophisticated, this marinated delicacy is sure to impress.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 piece Whole chicken (about 3-4 lbs)
- 300 ml Shaoxing wine
- 500 ml Water
- 30 grams Ginger
- 3 stalks Green onions
- 1 tablespoon Salt
- 10 grams Rock sugar
- 2 tablespoons Light soy sauce
- 1 teaspoon Sesame oil
- 1000 ml Cold water with ice
Instructions
Rinse the chicken thoroughly and remove any excess fat or skin. Pat the chicken dry and set it aside.
In a large pot, add the water, sliced ginger, green onions (cut into 2-3 inch pieces), and salt. Bring the mixture to a boil.
Carefully lower the chicken into the pot, ensuring it is fully submerged. Once the water returns to a boil, reduce the heat to low and simmer for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and transfer it immediately to a bowl of iced water. Let the chicken cool completely in the ice bath for about 10 minutes. This step ensures the chicken remains tender with a firm texture.
While the chicken cools, prepare the marinade by combining Shaoxing wine, light soy sauce, sesame oil, and rock sugar in a bowl. Stir until the sugar dissolves.
Remove the chicken from the ice bath and pat it dry. Chop the chicken into bite-sized pieces, including the bones, for traditional presentation.
Place the chopped chicken in a deep dish and pour the marinade evenly over the chicken. Cover the dish with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld. For best results, marinate overnight.
To serve, remove the chicken from the fridge, garnish with a few fresh green onion slices if desired, and enjoy chilled.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1421 mg | 62% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 313 mg | 7% | |
*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.
