When I was a child I always thought you prepared drunken chicken by feeding the chicken a bottle of rice wine before cooking. I thought if the chicken was drunk enough it would make the meat taste of alcohol. Now I think how silly I was but who knows these things.
I love the taste of drunken chicken even if I’m not a big fan of food that tastes of alcohol. This drunken chicken uses Shaoxing rice for which people who have tasted it know it has a strong but special flavour. Some so called celebrity Eastern chefs use Shaoxing rice wine in many dishes but this really isn’t the way to use it.
This drunken chicken is best served as a cold dish making it a great summer dish. It’s refreshing, tasty but not too strong. I hope you enjoy making this dish.
These photos were taken by Chris from: Chris Radley Photography
- 2 chicken legs including thigh, de-boned
- 2 spring onions cut into 3cm lengthways
- 2 thin slices ginger
- 1 tbsp goji berries
- 1 thin slice Chinese angelica root
- 2 thin slices liquorice root
- 200 ml Shaoxing rice wine
- 1 cup stock I used chicken stock
- 1 cup water
- 1 tsp salt
- Couples pinches sugar
Use some salt to marinade the chicken legs for 20 minutes and use a few sheets of cling film to wrap the chicken as displayed in the procedure photos below.
Use a small sauce pan to boil the water, stock, spring onion, ginger, goji berries, angelica root, liquorice roots, salt and sugar. After boiling reduce to lowest heat and simmer for 10 minutes. Leave it aside to cool down.
Add Shaoxing rice wine into step 2.
Steam chicken for around 20 minutes until the chicken is cooked.
Remove chicken from sling film and soak in marinade for at lest 6 hours. Leave in a fridge overnight.