Chinese Drunken Chicken (Wine-Poached Chicken)

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A classic cold Chinese appetizer, Drunken Chicken is gently poached until tender and then marinated in Shaoxing rice wine with ginger, star anise, and soy sauce. The cold-soaking step infuses the meat with a fragrant, slightly boozy flavor that makes it a refreshing starter in warm weather.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 8 gCarbs
• 0 gFiber
• 6 gSugar
• 38 gProtein
• 1450 mgSodium
• 380 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the chicken

• 1 whole chicken (about 3.5 lbs), rinsed and patted dry
• 4 cups water
• 4 slices fresh ginger, smashed
• 2 scallions, cut in half
• 1 tablespoon kosher salt

For the drunken marinade

• 2 cups Shaoxing wine
• 1/2 cup light soy sauce
• 1/4 cup water
• 3 tablespoons rock sugar (or granulated sugar)
• 4 slices fresh ginger, smashed
• 3 whole star anise
• 1 teaspoon Sichuan peppercorns
• 2 scallions, cut into 2-inch pieces

For garnish

• 2 scallions, finely sliced
• 1 tablespoon toasted sesame oil (optional)

Directions

1. Combine the 4 cups water, smashed ginger, scallions, and salt in a large pot and bring to a rolling boil over high heat.
2. Holding the chicken by the cavity, lower it slowly into the boiling water so the broth fills the cavity, then release; reduce heat to low and gently simmer for 25 minutes, skimming any foam that rises.
3. Carefully transfer the chicken to a large bowl of ice water and let it soak for 10 minutes to stop the cooking and lock in juiciness, then drain and pat dry.
4. While the chicken chills, prepare the marinade: combine Shaoxing wine, soy sauce, water, sugar, ginger, star anise, Sichuan peppercorns, and scallions in a saucepan. Bring to a gentle simmer, stirring until the sugar dissolves, then remove from heat and let cool completely.
5. Chop or shred the cooled chicken into bite-sized pieces, removing the bones and reserving the meat in a non-reactive glass or ceramic bowl.
6. Pour the cooled marinade over the chicken, making sure all pieces are fully submerged. Cover and refrigerate for at least 12 hours, preferably overnight, for maximum flavor.
7. To serve, lift the chicken pieces from the marinade and arrange on a chilled plate. Spoon 2 to 3 tablespoons of the strained marinade over the top.
8. Drizzle with toasted sesame oil if using and scatter the sliced scallions over the chicken just before serving. Serve cold as an appetizer or light main with steamed rice.
9. Store any leftovers submerged in the marinade in a sealed container in the refrigerator for up to 3 days.

Cook’s Notes

• Use authentic Shaoxing wine rather than generic cooking wine; the aroma is the heart of this dish.
• The ice-water shock after poaching is essential; it keeps the skin springy and the meat tender and juicy.
• For a deeper flavor, marinate the chicken for up to 24 hours, but taste before serving because the soy sauce saltiness intensifies over time.
• Discard the marinade used for raw-soaked chicken, or boil it for 5 minutes and strain to use as a sauce over noodles.
• Use only light soy sauce; dark soy sauce will turn the meat muddy brown and overpower the wine aroma.

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