Recipe: Tasty Drunken Chicken with Shaoxing Wine

Drunken Chicken with Shaoxing Wine. Yet, there are several types of Shaoxing wine. If you are looking one for preparing this recipe, I would recommend you to pick the Shaoxing Hua Diao which is said to be the best for making drunken chicken. On Chinese menu, therefore this dish is often referred as Hua Diao Wine Chicken 花雕醉雞.

Usually, this Drunken Chicken recipe calls for a few interesting ingredients, like angelica root, red dates, and wolfberries (aka goji berries). This Shaoxing drunken chicken (绍兴醉鸡) is soaked in a herbal chicken broth with Shaoxing wine. The result is juicy, tender & boneless chicken served in a bowl of chicken wine 'soup'. You can cook Drunken Chicken with Shaoxing Wine using 13 ingredients and 11 steps. Here is how you cook it.

Ingredients of Drunken Chicken with Shaoxing Wine

1. Prepare 1 of fillet Young chicken, thigh.
2. Prepare 1 dash of Japanese leeks (leftover scraps are fine).
3. It's 1 dash of Ginger (skin scraps are fine).
4. You need 100 ml of ★ Shaoxing wine (or baiju).
5. You need 2 of ★ Star anise.
6. Prepare 2 tsp of ★ Cinnamon powder.
7. Prepare 1 tbsp of ★ Ginger (grated).
8. It's 2 tbsp of ★ Salt.
9. Prepare 2 tsp of ◎ Soy sauce.
10. It's 2 tsp of ◎ Black vinegar.
11. You need 1 tsp of ◎ Doubanjiang.
12. Prepare 1 tsp of ◎ Garlic (grated).
13. You need 1 tsp of ◎ Ginger (grated).

Despite appearances, it is an easy and inexpensive dish to make at home. Drunken Chicken in Shaoxing Wine is a popular dish in Shanghainese restaurants. Make sure the chicken is put in ice water after cooking so that it will be tender and firm. Great recipe for Drunken Chicken with Shaoxing Wine.

Drunken Chicken with Shaoxing Wine instructions

1. Cut the sinews of the chicken..
2. In a pot with plenty of water, add the leeks and ginger, bring to a boil, then add the chicken from Step 1..
3. Boil for 15 minutes with the skin side up..
4. After 15 minutes, remove the chicken from the pot, rinse underwater, then soak the chicken in a bowl of ice water. This will seal in the flavors..
5. Once it completely cools to the touch, return it to the pot, then stew with the skin side down on high heat for 10 minutes..
6. After 10 minutes, repeat Step 4 by chilling the chicken in ice water to seal in the flavors..
7. Slice the chicken into pieces appropriately sized for picking up with chopsticks, transfer them to a bowl, then chill in the refrigerator..
8. Fill a separate sauce pan with 500 ml water, bring to a boil, add the ★ ingredients, boil over high heat for 3 minutes, then turn off the heat. Adjust the amount of salt to taste..
9. When the contents of the saucepan from Step 8 cool, pour into the bowl from Step 7..
10. Wrap the bowl in plastic wrap, then let it chill in the refrigerator for over 8 hours, then it's ready to serve. I recommend letting it sit for 24 hours..
11. Remove the drunken chicken from the refrigerator, garnish with scallions, then drizzle on a sauce made from combining the ◎ ingredients..

This is a popular chilled appetizer in China. For this recipe, I was very particular about the seasonings and how it is simmered. Recipe by Kajinnodanna But Drunken Chicken in Shaoxing Wine is a light dish that is traditionally served cold. Shaoxing wine is a Chinese yellow wine fermented from rice. Unlike sake, it is not pleasant to drink but goes well in Chinese cooking.