Fragrant, juicy, and infused with the subtle aroma of alcohol, drunken chicken is a flavorful and satisfying dish that has won the hearts of many food lovers around the world. This traditional recipe, which originated from Chinese cuisine, features tender chicken that has been either poached or steamed and then soaked in a mixture of rice wine and aromatic ingredients. The result is a dish that is both elegant and surprisingly simple to prepare. Often served chilled as an appetizer or light entrée, drunken chicken can also be enjoyed warm with rice or noodles. The combination of savory, umami-rich meat and the heady scent of wine makes this a unique and memorable recipe worth mastering at home.
What Is Drunken Chicken?
Drunken chicken, known as Zui Ji in Chinese, is a dish typically made with chicken that is cooked gently and then marinated in rice wine. This recipe is especially popular in regions like Shanghai and Taiwan, where Shaoxing wine is used to infuse the chicken with a deep, rich flavor. The alcohol not only adds a distinct aroma but also acts as a preservative, allowing the chicken to be served cold and still remain tender and juicy.
Key Characteristics
- Chicken is poached or steamed for tenderness
- Marinated in rice wine and sometimes other seasonings
- Often served cold, especially in Chinese banquets
- Can be adapted with spices, herbs, or chili for variation
Ingredients for Drunken Chicken
To make a traditional Chinese-style drunken chicken, gather the following ingredients. These proportions yield about 4 servings and can be adjusted based on preference or availability.
- 1 whole chicken (or 4 chicken thighs or drumsticks with bone and skin)
- 2 tablespoons salt
- 4 cups water (for poaching)
- 1/2 cup Shaoxing wine (or dry sherry if unavailable)
- 1 tablespoon light soy sauce (optional)
- 1 tablespoon ginger slices
- 2 scallions, chopped into 2-inch pieces
- 1 teaspoon sugar (optional, to balance flavors)
- 1/2 teaspoon white pepper (optional for heat)
Preparing the Chicken
Step 1: Clean and Prepare the Chicken
If using a whole chicken, rinse and clean it thoroughly. You can cut it into parts for quicker cooking, or leave it whole for presentation. If using thighs or drumsticks, wash and pat dry. Sprinkle salt over the surface and rub it in. Let the chicken sit for 15 minutes to absorb the seasoning.
Step 2: Poach the Chicken
Bring a large pot of water to a gentle boil. Add the ginger slices and scallions to the water for added fragrance. Lower the chicken gently into the pot. Reduce the heat and let it simmer slowly. Poach until the meat is fully cooked but still tender about 35 to 45 minutes for a whole chicken, or 20 to 25 minutes for pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Step 3: Ice Bath for Tenderness
Once the chicken is cooked, transfer it immediately to an ice bath. This shocks the meat, tightens the skin, and locks in moisture. Let it cool for about 10 to 15 minutes. Once chilled, cut the chicken into serving pieces. Bone-in cuts give more flavor, but boneless options can also work for easier eating.
Marinating in Wine
Step 4: Prepare the Marinade
In a separate bowl or container, mix Shaoxing wine with soy sauce, sugar, and white pepper (if using). Taste and adjust the seasoning to your preference. Pour the mixture over the cooled chicken pieces in a container deep enough to submerge them fully. If needed, add a little water to cover, but the flavor will be stronger if mostly wine is used.
Step 5: Chill and Marinate
Cover the container and refrigerate the chicken in the wine mixture for at least 6 hours, but ideally overnight. The longer it soaks, the more flavor it absorbs. This cold marinating step is essential for the signature taste and texture of drunken chicken.
Serving Suggestions
Drunken chicken is traditionally served cold or at room temperature, allowing the wine and aromatics to shine. Here are a few ideas to elevate your dish:
- Garnish with chopped scallions or cilantro for freshness
- Serve with a dipping sauce made of soy sauce and sesame oil
- Pair with cold noodles or steamed jasmine rice
- Include as part of a Chinese banquet or appetizer spread
The chicken is tender, fragrant, and subtly savory, making it a delightful contrast to spicy or heavier dishes.
Alternative Variations
Spicy Drunken Chicken
Add thin slices of chili pepper or a spoonful of chili oil to the wine marinade for a bit of heat. This is especially popular in Sichuan-style adaptations.
Herbal Drunken Chicken
Some variations incorporate traditional Chinese herbs like goji berries, angelica root, or Chinese dates. These ingredients add depth and are believed to enhance wellness benefits.
Boneless Drunken Chicken Rolls
For a refined presentation, use boneless chicken thighs, roll them tightly in plastic wrap before poaching, then chill and slice into rounds after marinating.
Tips for Best Results
- Use high-quality wine: Shaoxing wine gives the best flavor, but dry sherry or even sake can work in a pinch.
- Don’t overcook: Keeping the chicken moist is essential, so monitor the temperature closely during poaching.
- Chill thoroughly: The ice bath and cold marinating process help firm the meat and infuse it with flavor.
- Keep it covered: To avoid overpowering aromas in your fridge, always seal the container while marinating.
Storage and Leftovers
Drunken chicken stores well and often tastes better the next day. Keep it in an airtight container in the refrigerator for up to 3 days. Because the chicken is already marinated and chilled, it’s best eaten cold. However, if you prefer it warm, gently reheat it in a microwave or steamer, though this may diminish the wine flavor slightly.
Frequently Asked Questions
Can children eat drunken chicken?
While most of the alcohol content in the wine is not cooked off due to the marinating process, the amount in a serving is minimal. However, if you’re concerned, it’s best to serve a non-alcoholic alternative.
Is drunken chicken safe to eat cold?
Yes. The wine acts as a natural preservative, and the dish is traditionally enjoyed chilled. Just ensure proper hygiene and refrigeration.
What can I use instead of Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry or Japanese sake makes a decent substitute. Avoid using sweet wines, as they can overpower the savory nature of the dish.
Drunken chicken is a celebration of delicate cooking and bold flavors. Its simple ingredients and gentle preparation highlight the natural flavor of the chicken, elevated by the aromatic quality of rice wine. Whether you serve it as an appetizer, a side, or a centerpiece for a light dinner, this dish brings elegance and authenticity to any table. With the right techniques and ingredients, you can recreate this classic recipe at home and enjoy a truly delicious and unique culinary experience that reflects both tradition and creativity.