Chinese Drunken Chicken Recipe That Everyone Loves

This Chinese drunken chicken recipe is a classic dish featuring tender, poached chicken infused with Shaoxing wine. The chicken is soaked in a flavorful brine, chilled, and served cold or at room temperature, making it a refreshing and aromatic dish perfect for any occasion.

Shaoxing Chinese Drunken Chicken

My cousin first introduced me to drunken chicken when we were in Chinatown in NYC. We went to this authentic restaurant and he ordered us drunken chicken as an appetizer. I was super skeptical and didn't want to try it, but he wouldn't let me leave the restaurant until I took a bite. So I did, and it was AMAZING!

When I got home, I immediately got to work trying to recreate that delicious Chinese chicken. After many failed attempts, I created what is reminiscent of my dinner with my cousin. Put simply, the combination of tender, juicy chicken and the fragrant Shaoxing wine brine creates an incredible depth of flavor that you can't get in any other dish. If you love traditional Chinese poached chicken dishes, this recipe is a must-try!

Ingredients

For the Chicken and Broth:

• 2 whole bone-in, skin-on chicken legs
• 2 large slices fresh ginger
• 2 whole green onions
• 1 tablespoon kosher salt

For the Brine:

• 1½ cups prepared chicken broth (from previous step)
• 1½ cups Shaoxing Huadiao rice wine (salted or unsalted)
• 1 teaspoon salt (or to taste)
• 1 teaspoon sugar (or to taste)
• 1 tablespoon goji berries (optional)

How to Make Authentic Chinese Drunken Chicken

Step 1: Poach the Chicken

Place the chicken legs in a pot, cover with water, and add ginger, green onions, and salt.

Bring to a simmer, cover, and poach for 5 minutes. Turn off the heat and let the chicken sit for 15 minutes.

Step 2: Shock the Chicken

Prepare an ice bath in a large bowl. Test the chicken for doneness by pricking it—if blood appears, simmer for another 10 minutes. Once fully cooked, transfer the chicken to the ice bath for 2 minutes to stop the cooking process and create a firm, silky texture.

Step 3: Reduce the Broth

Strain the broth, return it to the pot, and simmer until reduced to 1½ cups.

Step 4: Make the Brine

Lower the heat, add Shaoxing wine, and bring to a bare simmer. Stir in salt, sugar, and goji berries (if using). Let the brine cool completely.

Step 5: Marinate the Chicken

Chop the chilled chicken into bite-sized pieces, place in a container, and pour the cooled brine over it. Cover and refrigerate for at least 24 hours for maximum flavor. Serve cold or at room temperature with extra brine spooned over the top.

My Expert Tips

• Use High-Quality Shaoxing Wine: The better the wine, the richer the flavor.
• Don’t Skip the Ice Bath: It locks in the chicken’s tenderness and gives it a smooth texture.
• Marinate for Longer: The flavors deepen if left for 48 hours instead of 24.
• Customize the Flavor: Adjust the salt and sugar levels to taste.
• Add Goji Berries for a Traditional Touch: They add a subtle sweetness and visual appeal.

FAQ's About This Drunken Chicken Recipe

What does drunken chicken taste like?

It’s savory, aromatic, and slightly boozy from the Shaoxing wine, with a juicy, tender texture.

Can I use boneless chicken?

Yes, but bone-in chicken legs give the best flavor and texture.

How long does drunken chicken last in the fridge?

It stays fresh for up to 4 days when stored in an airtight container.

Can I serve this dish warm?

Traditionally, it’s served cold or at room temperature, but you can warm it slightly if preferred.

My Final Thoughts

This classic Chinese drunken chicken recipe is incredibly easy to make yet packed with flavor. The fragrant Shaoxing wine brine transforms simple poached chicken into a dish that’s elegant, refreshing, and deeply satisfying. Perfect as an appetizer or a light meal, it’s a true taste of traditional Chinese cuisine!

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