Drunken Chicken
Tender poached chicken steeped in aromatic rice wine, a classic Chinese cold appetizer with a delicate, boozy flavor.
Story
This classic dish from Zhejiang province features chicken that is gently poached until just cooked through, then marinated overnight in a fragrant mixture of rice wine and seasonings. The result is incredibly juicy meat with a subtle alcoholic warmth.
Ingredients
whole chicken
1 (about 3 lbs)
Chinese rice wine (Shaoxing wine)
1 cup
ginger
3 slices
green onions
2 stalks
star anise
2 pieces
salt
2 teaspoons
sesame oil
1 tablespoon
water
enough to cover chicken
Instructions
1
Poach the chicken
Bring a large pot of water to a rolling boil. Add ginger slices and green onions. Carefully lower the chicken into the boiling water, then remove and repeat this dipping process three times. Finally, submerge the chicken completely, turn off the heat, and let it sit covered for 30 minutes until fully cooked through.
2
Cool and ice the chicken
Remove the chicken from the pot and immediately plunge it into an ice bath to stop the cooking and set the skin. Let it cool completely, then pat dry with paper towels and cut into serving pieces.
3
Make the marinade
In a container deep enough to hold the chicken pieces, combine the rice wine, a pinch of salt, star anise, and sesame oil. Stir well to blend the flavors.
4
Marinate overnight
Place the chicken pieces into the marinade, making sure they are fully submerged. Cover and refrigerate for at least 8 hours or overnight for the best flavor absorption.
5
Serve
Remove the chicken from the marinade. Drizzle with a little extra sesame oil and garnish with sliced green onions. Serve cold as an appetizer.
