✅ I. Ingredient List
Here are the main ingredients needed to make Shaoxing Drunken Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Boneless Chicken Thighs | 3 (approx. 600-700g) | 🐔 Choose thighs from Sanhuang chicken or native chicken for firm texture and moderate fat. |
| Cooking Liquid | Water | As needed | 💧 For steaming or boiling. |
| Aromatics | Ginger | Approx. 20g (4-5 slices) | Sliced. |
| Scallions (Spring Onions) | 2 stalks | Cut into sections or tied into knots. | |
| Marinade Herbs | Chinese Angelica (当归, Danggui) | 2 slices | Adds aroma. |
| Red Dates (Jujube) | 6 pieces | Adds sweetness, balances wine astringency. | |
| Wolfberries (枸杞, Gouqi) | 1 tbsp (approx. 15g) | Adds sweetness and nutrition. | |
| Other | Ice Water | 1 large basin | ❄️ For cooling the steamed chicken, contracts the skin for a crispy texture. |
👨🍳 II. Instructions
Making Shaoxing Drunken Chicken emphasizes flavor absorption and wine aroma penetration. Here are the core steps.
- 🐔 Prepare the Chicken Thighs:
- •Wash the boneless chicken thighs and drain thoroughly.
- •If there are tendons, use a knife to cut them to make it easier to flatten and roll the thighs.
- 🧂 Marinating and Shaping (Optional):
- •Rub the chicken thighs with a little salt and Shaoxing wine (about 1 tbsp) for preliminary marination.
- •Roll the marinated chicken thighs into rolls, wrap them tightly in aluminum foil, and twist the ends (like a candy wrapper) to set the shape.
- 🔥 Steaming or Boiling:
- •Steaming (Recommended): Transfer the rolled chicken thigh rolls to a steamer. Steam over high heat for about 20-25 minutes after the water boils.
- •Boiling: Alternatively, place the chicken rolls into boiling water, reduce to a low simmer (do not boil vigorously), and cook for about 15-20 minutes. Then turn off the heat and let it sit for another 5 minutes.
- •Check for Doneness: Insert chopsticks into the thickest part of the thigh; if no blood comes out, it’s cooked.
- ❄️ Ice Bath Cooling (Key Step):
- •Immediately immerse the steamed or boiled chicken rolls into the ice water to cool them down.
- •This step rapidly contracts the chicken skin, resulting in a crispy texture.
- 🍶 Preparing the Drunken Marinade:
- •In a pot, place the herbs (Chinese angelica, red dates, wolfberries) and Ingredient Group B: 1 bottle Shaoxing wine (approx. 500g), 1 cup vegetarian oyster sauce (approx. 240g), 1 tbsp sugar (approx. 15g).
- •Simpler Alternative: Mix Shaoxing wine with the previously used chicken cooking liquid in a 1:1 ratio. Add salt and sugar to taste, along with the herbs.
- •Bring the mixed marinade to a boil, then turn off the heat and let it cool completely.
- 🫙 Marinating :
- •Remove the completely cooled chicken rolls from the foil and place them in a deep bowl or airtight container.
- •Pour the completely cooled drunken marinade over them, ensuring the sauce fully submerges the chicken rolls.
- •Cover with a lid or plastic wrap, and refrigerate for at least 6 hours (24 hours is recommended for better flavor).
- 🔪 Slicing and Serving:
- •Remove the marinated drunken chicken.
- •Slice it thinly with a knife.
- •Plate it, optionally garnishing with a little cilantro or drizzling with some of the original marinade.
🌟III. Seasoning Ratio & Nutrition Info
Precise seasoning ratios are core to the flavor of Shaoxing Drunken Chicken.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Shaoxing Wine (or Hua Diao Wine) | ~500g (1 bottle) | 🍶 Aged Hua Diao wine (3 years or older) is recommended for a richer aroma. |
| Vegetarian Oyster Sauce | ~240g (1 cup) | Provides savory umami base. |
| Sugar | ~15g (1 tbsp) | Balances saltiness, enriches taste layers. |
| Fine Salt | 5-10g | Provides base saltiness; adjust to taste. |
| Sesame Oil | ~7.5g (1/2 tbsp) | Adds fragrance. |
💡 Chef’s Tips (TIPS)
- Choosing the Chicken is Key: Prioritize thighs from Sanhuang chicken or native chicken for firmer texture and moderate fat content. Asking the butcher to bone the thighs can save effort.
- Selecting the Wine is the Soul: Be sure to use Shaoxing wine or yellow rice wine; rice wine is not recommended, as this is key to an authentic flavor. Aged Hua Diao wine (e.g., 5-year-aged) works best.
- The Ice Bath is Essential: Immediately icing the chicken after steaming/boiling is a crucial step for achieving crispy skin and firm texture. Do not omit this.
- Time Imparts Flavor: The longer the marinating time, the more the wine aroma and herbal flavors penetrate. It is recommended to refrigerate and soak for at least 24 hours.
- Enjoy the Original Flavor: Shaoxing Drunken Chicken is characterized by being served cold. It is perfect as an appetizer or a side dish with drinks.
