Easy Drunken Chicken Recipe

Drunken chicken is a savory and aromatic dish that’s popular in Chinese cuisine, particularly in regions like Shanghai and Sichuan. The name may sound playful, but the flavor profile is deeply comforting and complex. Traditionally, this dish features tender poached chicken that’s marinated in a rice wine-based sauce, often served cold as an appetizer. It’s known for its subtly boozy aroma, juicy texture, and balanced seasoning. This easy drunken chicken recipe brings the magic of this dish to your home kitchen with simple steps and readily available ingredients.

What Is Drunken Chicken?

Origins and Cultural Significance

Drunken chicken, or Zui Ji in Mandarin, has a long culinary history. Originating from China, it was once a delicacy enjoyed at banquets and special occasions. Over time, it has evolved into a versatile dish that can be served as an appetizer, part of a cold dish platter, or even as a refreshing summer meal.

Flavor Characteristics

The defining feature of drunken chicken is the use of alcohol typically Shaoxing wine, a type of Chinese rice wine. This not only tenderizes the meat but also imparts a distinct fragrance that pairs well with the mild flavor of poached chicken. The final dish is savory, slightly sweet, and has a pleasant alcoholic tang that enhances its appeal.

Ingredients for Easy Drunken Chicken

This recipe is simplified to make it accessible for home cooks. You can find the ingredients in most supermarkets or Asian grocery stores.

• 4 boneless, skin-on chicken thighs (or chicken breast, if preferred)
• 3 cups chicken broth or water
• 4–5 slices of fresh ginger
• 2 scallions, cut into sections
• 1 teaspoon salt
• 1 tablespoon light soy sauce (optional)
• 1/2 teaspoon white pepper (optional)
• 1/4 teaspoon sugar
• 1 cup Shaoxing rice wine

Step-by-Step Instructions

Step 1: Prepare the Chicken

Start by rinsing the chicken and patting it dry with paper towels. For best results, use chicken thighs with the skin on to retain more moisture and flavor. Trim off excess fat if needed.

Step 2: Poach the Chicken

In a large pot, combine chicken broth or water with ginger slices, scallions, and salt. Bring it to a gentle boil. Carefully add the chicken and reduce the heat to a simmer. Cook for about 12–15 minutes, depending on the thickness of the meat, until the chicken is fully cooked but still tender.

Step 3: Shock and Cool

Once the chicken is cooked, transfer it immediately to a bowl of ice water. This step helps tighten the skin, improve texture, and stop further cooking. Let the chicken rest in the cold water for 5–10 minutes.

Step 4: Marinate with Rice Wine

In a large container, mix the Shaoxing wine with soy sauce (if using), sugar, and white pepper. Add a few slices of ginger for added aroma. Place the cooled chicken into the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.

Step 5: Slice and Serve

After marinating, remove the chicken and slice it into thin pieces. Serve chilled or at room temperature. Spoon a bit of the marinade over the chicken just before serving for extra flavor.

Optional Garnishes and Pairings

• Chopped spring onions or fresh coriander for a burst of color
• Sesame oil drizzled on top for a nutty note
• A side of pickled vegetables for contrast
• Steamed jasmine rice or cold noodles for a complete meal

Why This Recipe Works

Simple Ingredients, Big Flavor

By using just a handful of ingredients, this recipe stays true to its roots while remaining practical for everyday cooking. The use of chicken broth adds depth to the poaching process, and the Shaoxing wine creates the characteristic drunken flavor without being overpowering.

Customizable and Versatile

You can easily adapt this recipe based on your preference. Use chicken breasts for a leaner option, or add Sichuan peppercorns to the poaching liquid for a spicy twist. You can even try other types of alcohol such as dry sherry or sake if Shaoxing wine is unavailable.

Tips for Success

• Use fresh, good-quality chicken: Since the recipe is minimal, quality ingredients make a big difference.
• Don’t skip the ice bath: It’s essential for achieving that firm, smooth texture.
• Marinate long enough: The longer it sits, the more flavorful it becomes overnight is ideal.
• Slice against the grain: This helps make the meat more tender and easier to chew.

Health Benefits of Drunken Chicken

This dish is not only flavorful but also relatively healthy. Here’s why:

• Lean protein: Chicken provides a good source of high-quality protein that supports muscle maintenance and repair.
• Low in carbs: Drunken chicken is naturally low in carbohydrates, making it suitable for low-carb and keto diets.
• Ginger and scallions: These ingredients add not only flavor but also digestive and anti-inflammatory benefits.
• Moderate alcohol: Since Shaoxing wine is used mostly for flavor and the chicken is served cold, the alcohol content is minimal when consumed.

Serving Occasions

Great for Parties

Because it is served cold, drunken chicken is an ideal make-ahead appetizer. It holds up well and looks elegant when sliced neatly on a platter.

Light Summer Dish

In hot weather, a chilled, protein-rich meal like drunken chicken can be both satisfying and refreshing. Pair it with cold soba noodles and cucumber salad for a balanced plate.

Meal Prep Friendly

Drunken chicken can be stored in the fridge for several days and gets more flavorful with time. Prepare it at the beginning of the week and enjoy it as a quick lunch or light dinner option.

This easy drunken chicken recipe brings one of China’s most beloved cold dishes into your home kitchen. With just a few simple steps, you can enjoy tender, flavorful chicken infused with aromatic Shaoxing wine. Whether you’re planning a dinner party or simply want something different for weekday meals, drunken chicken is a unique dish that is sure to impress. It’s a celebration of subtlety, balance, and tradition deliciously straightforward and always satisfying.