The drunken chicken recipe is one of my favorite dishes, known for its fragrant aroma and the delicate balance of flavors. The combination of tender poached chicken and the rich flavor of Shaoxing wine makes this dish stand out. If you’re looking for a dish to impress at a Chinese banquet or simply want to serve something different at home, this elegant recipe is perfect. I often recommend this dish for special occasions or gatherings where you want to offer something both delicious and unique.
Choosing the Right Chicken for Drunken Chicken Recipe
When it comes to the drunken chicken recipe, the main ingredient is, of course, the chicken. But choosing the right chicken can make or break this dish. I always opt for a whole chicken or chicken pieces with the skin on to retain moisture during cooking. If you prefer a richer flavor, using free-range chicken is a good choice as it provides a deeper taste and firmer texture. Whole chickens are best for presentation, but chicken pieces can work if you’re short on time or need a quicker option.
Seasoning Questions for Maximum Flavor
Seasoning plays a vital role in creating the perfect drunken chicken recipe. The core ingredients that enhance the flavor include Shaoxing wine, ginger, spring onions, and sea salt. Shaoxing wine is the star of this dish, providing a deep and slightly sweet flavor that elevates the taste of the chicken. Adding goji berries gives the dish a slight fruity note, while the combination of sugar and ginger balances out the wine’s intensity. Don’t forget to use chicken stock cubes to boost the umami of the broth!
Recommended Cooking Equipment for Drunken Chicken
To achieve the perfect texture and flavor, you’ll need some specific kitchen tools. A heavy knife or cleaver is essential for cutting through the whole chicken after poaching. You’ll also need a deep pot for poaching the chicken. It should be large enough to fully submerge the bird in water without crowding. Using an ice bath is a key step in this recipe, as it stops the cooking process and helps the skin stay firm and slightly chewy, giving the dish its signature texture. An additional tip is to use a large serving dish to present the chicken beautifully, garnished with fresh coriander leaves.
How to Use Equipment Effectively
Using your equipment efficiently can make the cooking process smooth and hassle-free. When poaching the chicken, keep the heat at a low to medium setting to ensure even cooking. The chicken should gently simmer rather than boil, which helps retain the juiciness and keeps the meat tender. After poaching, immediately place the chicken into an ice bath. This not only cools the chicken but also gives the skin a firmer, more pleasant texture. Finally, when cutting the chicken with a cleaver, take your time to make clean cuts to preserve the presentation of the drunken chicken recipe. This step is key to serving the dish elegantly at a banquet or special dinner.
Comprehensive Drunken Chicken Recipe
Drunken Chicken
Ingredients
- 1 whole chicken (about 1.5 kg) or chicken pieces
- 1 cup Shaoxing wine
- 3 slices of ginger
- 2 spring onions, chopped
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 2 chicken stock cubes
- 1 tablespoon goji berries (optional)
- 4 cups water (for poaching)
- 1 bowl of cold water (for ice bath)
- Coriander leaves for garnish
Instructions
- Prepare the Chicken: Rinse the chicken thoroughly under cold water, and pat it dry with paper towels. If using a whole chicken, you can remove the giblets, but leave the skin on to retain moisture.
- Poaching the Chicken: In a large pot, bring 4 cups of water to a boil, and add the ginger, spring onions, and chicken stock cubes. Lower the heat to a simmer, and gently place the whole chicken into the pot. Cook on low heat for about 30-45 minutes, depending on the size of the chicken. The chicken is done when the meat is tender, and the internal temperature reaches 165°F (75°C).
- Ice Bath: Once the chicken is fully cooked, immediately transfer it to a bowl of cold water with ice cubes. Let it sit in the ice bath for 10-15 minutes. This step firms up the skin and gives it the signature texture that makes this drunken chicken recipe stand out.
- Marinating the Chicken: In a separate bowl, mix the Shaoxing wine, sea salt, sugar, and goji berries. Remove the chicken from the ice bath, pat dry, and place it into a deep dish. Pour the wine mixture over the chicken, making sure it's evenly coated. Cover and refrigerate for at least 2-3 hours to allow the chicken to absorb the flavors.
- Serving the Chicken: Once marinated, remove the chicken from the fridge and cut it into neat slices using a cleaver. Arrange the sliced chicken on a serving dish, garnish with coriander leaves, and pour some of the remaining marinade over the top. This dish can be served cold or at room temperature, depending on your preference.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 310Total Fat: 18gSodium: 720mgCarbohydrates: 3gProtein: 35g
Serving Suggestions and Suitable Side Dishes
The drunken chicken recipe pairs beautifully with other light and refreshing Chinese side dishes. I recommend serving it with a simple cucumber salad or cold tofu with soy sauce and spring onions. The mild, refreshing taste of these side dishes complements the rich, wine-infused flavor of the chicken. Steamed rice or noodles are also excellent accompaniments, soaking up the savory juices of the chicken. For a more elaborate spread, this dish is often part of a banquet meal, where it’s served alongside seafood, stir-fried vegetables, and soups.
Cooking Tips and Common Mistakes to Avoid
To perfect this recipe, here are a few helpful tips:
- Don’t Overcook the Chicken: Keep a close eye on the poaching time. Overcooking can cause the chicken to become dry, which ruins the dish. Use a meat thermometer to check the internal temperature if you’re unsure.
- Proper Marination is Key: Allowing the chicken to marinate for at least 2-3 hours is crucial. The Shaoxing wine needs time to infuse into the meat for maximum flavor. If you have more time, marinate it overnight for an even richer taste.
- Avoid Boiling the Chicken: When poaching, keep the water at a gentle simmer. Boiling can cause the chicken to toughen and lose its delicate texture.
- Use Fresh Ingredients: Fresh ginger, spring onions, and high-quality Shaoxing wine make a noticeable difference in the final dish. Don’t skimp on these elements.
Conclusion
The drunken chicken recipe is a delicate and elegant dish that brings together the robust flavors of Shaoxing wine and tender poached chicken. Whether served at a Chinese banquet or a simple family meal, this dish is sure to impress with its unique taste and simple preparation. Remember to follow the steps closely, from poaching to marinating, to achieve the best results. With the right ingredients, cooking techniques, and attention to detail, you’ll have a restaurant-quality dish that will wow your guests.
For more delicious recipes and cooking tips, stay tuned to my blog. Happy cooking!
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I’m Calvin Lamb, an LA-based culinary enthusiast with a decade’s experience in five-star kitchens. My innovative dishes, inspired by seasonal flavors and sustainable practices, blend classic and modern cuisine. Besides crafting unique culinary experiences, I relish exploring new eateries and devising fresh recipes.