Shaoxing Drunken Chicken Recipe

Chicken: The main protein of the dish, providing a tender and juicy texture.

Shaoxing wine: A traditional Chinese rice wine that imparts a unique and rich flavor.

Soy sauce: Adds a salty and umami taste to the marinade.

Sugar: Balances the flavors by adding a touch of sweetness.

Ginger: Provides a fresh and slightly spicy note to the dish.

Green onions: Adds a mild onion flavor and a bit of color.

Salt: Enhances the overall flavor of the dish.

When preparing shaoxing wine drunken chicken, ensure that the chicken is thoroughly cleaned and patted dry to remove any excess moisture. This helps the marinade penetrate better. Steaming the chicken ensures it remains moist and tender. After steaming, allow the chicken to cool slightly before cutting it into pieces; this helps retain its juices. Marinating the chicken for at least 4 hours, or preferably overnight, allows the flavors of the shaoxing wine, soy sauce, ginger, and green onions to fully infuse, resulting in a more flavorful dish.

• Shaoxing wine - Substitute with dry sherry: Dry sherry has a similar flavor profile and can mimic the taste of Shaoxing wine in recipes.

• Shaoxing wine - Substitute with mirin: Mirin is a sweet rice wine that can provide a similar sweetness and depth of flavor, though it is slightly sweeter.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Soy sauce - Substitute with coconut aminos: Coconut aminos offer a soy-free and slightly sweeter alternative to soy sauce.

• Sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile.

• Sugar - Substitute with maple syrup: Maple syrup adds a unique sweetness and depth of flavor.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic quality, though it is slightly more citrusy.

• Ginger - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar flavor.

• Green onions - Substitute with leeks: Leeks offer a milder onion flavor and can be used in similar quantities.

• Green onions - Substitute with chives: Chives provide a mild onion flavor and can be used as a garnish.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.

• Salt - Substitute with kosher salt: Kosher salt has a similar taste but may require slight adjustments in quantity due to its coarser texture.

• Allow the chicken to cool completely before storing. This helps maintain its texture and flavor.
• Transfer the chicken pieces along with the marinade into an airtight container. Ensure the marinade covers the chicken to keep it moist.
• Store in the refrigerator for up to 3-4 days. The flavors will continue to develop, making the chicken even more delicious.
• For longer storage, place the chicken pieces in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• Freeze for up to 2 months. When ready to enjoy, thaw the chicken in the refrigerator overnight.
• Once thawed, serve the chicken cold as originally intended. If you prefer it warm, gently reheat in a steamer or microwave, but be cautious not to overheat, as this can affect the texture.
• Garnish with fresh green onions or other herbs for a burst of freshness before serving.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of chicken broth or water.
  2. Add the chicken pieces to the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, turning occasionally, until the chicken is warmed through.
  4. Be careful not to overheat, as this can dry out the chicken.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the chicken pieces in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat in the oven for about 15-20 minutes, or until the chicken is warmed through.
  4. For added moisture, you can add a small amount of chicken broth to the dish before covering.

• Microwave Method:

  1. Place the chicken pieces on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, add a splash of chicken broth or water to keep the chicken moist.

• Steaming Method:

  1. Set up a steamer or use a steaming basket over a pot of simmering water.
  2. Place the chicken pieces in the steamer and cover with a lid.
  3. Steam for about 5-7 minutes, or until the chicken is heated through.
  4. This method helps retain the chicken's moisture and flavor.

• Steamer: Used to cook the chicken by steaming it until fully cooked.

• Mixing bowl: Used to combine the shaoxing wine, soy sauce, sugar, ginger, green onions, and salt to create the marinade.

• Knife: Used to cut the chicken into pieces after it has been steamed and cooled.

• Cutting board: Provides a surface to cut the chicken on.

• Tongs: Useful for handling the hot chicken when removing it from the steamer.

• Measuring cups: Used to measure out the shaoxing wine and soy sauce accurately.

• Measuring spoons: Used to measure out the sugar and salt accurately.

• Refrigerator: Used to marinate the chicken pieces in the marinade for at least 4 hours or overnight.

• Serving platter: Used to serve the marinated chicken pieces when ready to eat.

Prepare ingredients ahead: Clean and cut the chicken and green onions in advance to save time on cooking day.

Use a pressure cooker: Steam the chicken in a pressure cooker to reduce cooking time by half.

Make marinade in bulk: Prepare a larger batch of the marinade and store it in the refrigerator for future use.

Pre-chill serving dish: Place the serving dish in the refrigerator before marinating the chicken to speed up the cooling process.

Cut chicken after cooling: Let the chicken cool completely before cutting to avoid handling hot food and save time.