Drunken Chicken with Shaoxing Wine

Drunken Chicken with Shaoxing Wine

This chicken is immersed in plenty of Shaoxing wine until it's "drunk."
It's delicious.


Young chicken, thigh
1 fillet (about 230-300 g)
Japanese leeks (leftover scraps are fine)
a small amount
Ginger (skin scraps are fine)
a small amount
★ Shaoxing wine (or baiju)
100 ml
★ Star anise
★ Cinnamon powder
2 teaspoons
★ Ginger (grated)
1 tablespoon
★ Salt
2 tablespoons
◎ Soy sauce
2 teaspoons
◎ Black vinegar
2 teaspoons
◎ Doubanjiang
1 teaspoon
◎ Garlic (grated)
1 teaspoon
◎ Ginger (grated)
1 teaspoon


1. Cut the sinews of the chicken.
2. In a pot with plenty of water, add the leeks and ginger, bring to a boil, then add the chicken from Step 1.
3. Boil for 15 minutes with the skin side up.
4. After 15 minutes, remove the chicken from the pot, rinse underwater, then soak the chicken in a bowl of ice water. This will seal in the flavors.
5. Once it completely cools to the touch, return it to the pot, then stew with the skin side down on high heat for 10 minutes.
6. After 10 minutes, repeat Step 4 by chilling the chicken in ice water to seal in the flavors.
7. Slice the chicken into pieces appropriately sized for picking up with chopsticks, transfer them to a bowl, then chill in the refrigerator.
8. Fill a separate sauce pan with 500 ml water, bring to a boil, add the ★ ingredients, boil over high heat for 3 minutes, then turn off the heat. Adjust the amount of salt to taste.
9. When the contents of the saucepan from Step 8 cool, pour into the bowl from Step 7.
10. Wrap the bowl in plastic wrap, then let it chill in the refrigerator for over 8 hours, then it's ready to serve. I recommend letting it sit for 24 hours.
11. Remove the drunken chicken from the refrigerator, garnish with scallions, then drizzle on a sauce made from combining the ◎ ingredients.

Story Behind this Recipe

This is a popular chilled appetizer in China. For this recipe, I was very particular about the seasonings and how it is simmered.