Shaoxing Drunken Chicken
Stay in touch on Instagram
Don’t Miss a Recipe!
Receive new recipes updates in your email box:
Shaoxing Drunken Chicken Recipe
Use good quality Shaoxing wine (without the acidic tangy bite) for this dish. If this is your first time making this dish, go easy on the dang gui, as adding too much may result in a bitter taste.
Clear rice wine can be used in place of Shaoxing wine. Rice wine is usually salted, so reduce or omit the fish sauce accordingly.
- 4 skin-on & bone-on chicken thigh about 100 grams per thigh
- 8-10 thinly sliced ginger
- bottom white portion from 2 scallions (spring onions) cut to sections
- 3-4 tbsp Shaoxing wine to taste; add more if a stronger wine taste is preferred
- 4 small pieces of dang gui (当归; Angelicae Sinensis)
- 1 tbsp wolfberries (枸杞子)
- 3/4 tsp Chinese fish sauce to taste
- MSG-free chicken stock only if needed
- chopped spring onions/coriander to garnish
Marinade for chicken thighs
divide equally among the chicken thighs:
- 1 tbsp Shaoxing wine drizzle over chicken
- 1/2 tsp fine sea salt rub over flesh
- 3/4 tbsp sesame oil for chicken skin
You also need
- a tight-fitting & non-reactive food container for soaking the chicken
- Prep and steam the chicken. Marinade chicken flesh with salt and wine. Rub sesame oil on the skin. Place chicken thighs in a large steaming plate lined with ginger slices and scallion stalks. Bring steamer to a boil, steam chicken at medium heat for 15 minutes. Set aside the chicken to cool. Reserve the steaming juices.
- Soak the chicken. Place steamed chicken thighs skin-side down without overlapping each other in a tight-fitting food container. Run the steaming liquids through a fine sieve onto the chicken. Then add wine and fish sauce. If there is insufficient broth to fully submerge the chicken pieces, add chicken stock until the chicken is soaked in the broth. Stir to mix well, season to taste by adding more wine or fish sauce, then add dangui pieces and wolfberries.
- Chill the chicken. Cover container with lid and keep chilled in the fridge overnight, or up to 5 days.
- When ready to serve, warm up the chicken either on the stove or microwave. De-bone and cut chicken to serving sizes. Arrange cut chicken on serving plate with chicken soaking broth. Garnish with wolfberries and spring onions/coriander. This dish can be served chilled or at room temperature.