Comments on: Chinese Drunken Chicken

By: chinchyesek

chinchyesek — Sun, 08 Nov 2009 17:53:00 +0000

Apropos Haily’s, 10 minutes rolling boil followed by 20 minutes gentle simmering is the irreducible minimum, turn off heat, then adding drinking-quality shaohsing rice wine and let chicken sit in liquid until reaching room temperature that may take a couple of hours or more, since I do not like too winey a flavour, I leave out the
further processing bit of immersing cooked bird in a further quantity of wine overnight or for any length of time, consume it the next day after leaving it in fridge overnight when it will taste so much better, in my personal experience, with good dip-sauce(s) to accompany. In UK, corn-fed free range chicken is the most flavourful of all that is virtually the only variety of fresh chicken stocked in the major Chinese supermarkets in London, my dua sen worth ….

BTW the ‘lap cheong’ sold here bears the Wing Wing label of Vancouver, have yet to try it.

By: chinchyesek

chinchyesek — Sun, 08 Nov 2009 09:09:56 +0000

Tried Suanne’s drunken chicken recipe using corn-fed free range chicken cooked to near perfection, too much of a winey flavour that I did not particularly like, shan’t be attempting again.

By: Haily

Haily — Fri, 04 Jul 2008 19:12:25 +0000

I’ve made a different version of drunken chicken. Instead of letting it soak after cooking, I brine it first in a mixture of salt water, soy sauce, wine, all the flavorings. Then you flash boil it in it. Then you turn the heat off before it’s cooked and let it sit in that broth for a while. The danger is that you have to make sure it’s a cooked all the way through, but the result is quite delicious. You get the same consistency but more flavor and a lot more color. Perhaps not text book Hainanese. But quite yummy.

By: Parasite

Parasite — Mon, 28 Apr 2008 00:07:30 +0000

I’ve have a totally different version for drunken chicken. I think it’s more like Chicken Wine (when translated). I made this at my work potluck and it was very popular. Sorry I don’t have exact measurements but if you want, I can ask my mom how much alcohol to water she put in.

Take chicken with bones such as drumsticks and thighs. Put in a pot with water and boil with sherry (My mother like to use sherry but I think shao xing is fine too). Add large pieces of ginger (the more ginger, the more spicy tasting it will be). Boil until chicken is cooked and alcohol smell/flavour is boiled away. Add salt to taste It is served hot. THe broth is more like a sauce and is suppose to be good for your health.

By: Lexman

Lexman — Sun, 27 Apr 2008 13:23:34 +0000

Here is my version of ‘white cut’ chicken. There’s also a ’salt baked’ chicken that is similar in flavor and ingredients, but the preparation technique is very different.

http://lexmanrecipes.blogspot.com/2005/03/steamed-chicken-with-ginger-scallion.html

By: Shen Su La

Shen Su La — Fri, 28 Dec 2007 21:40:23 +0000

I miss this food a lot!
I will try to cook it myself/It not available Here in Thailand

By: Suanne

Suanne — Sun, 25 Feb 2007 17:57:57 +0000

Thank you Sakim. Your recipe sound so delicious. I’ll definitely try it one of these days. Thanks for sharing. :-)

By: Sakim Nat

Sakim Nat — Thu, 22 Feb 2007 22:12:53 +0000

Hi Suanne,
I am a newcomer to your blog and am enjoying the recipes. You might want to try this recipe called Wine Chicken which is also known as Drunken Chicken.

I have made this dish many times and loved it. Enjoy!
You can only find the Drunken Chicken being served in Shanghainese Restaurants. It is usually served as an appetizer on its own or together with other choices of cold cuts or jelly fish.

Ingredients:
1 whole chicken (about 2-1/2 lbs)
2 tablespoons salt
1 1/2 cup Wine (Chinese Shao-Shing Wine – same as what you used but spelt differently)
1 cup chicken stock (cold)

Method:
1. Clean & dry chicken. Rub the chicken with salt, both inside and outside. Let stand 4 to 6 hours.
2. Put chicken in a bowl,steam over high heat about 25 minutes.
3. Remove chicken from bowl, let cool, then cut in 4 or 6 large pieces, lay in a deep bowl.
4. Pour the chicken broth from the steamed bowl through a strainer into the deep bowl where you have put the chopped chicken pieces.
5. Add 1 cup of the cold chicken stock and wine, mix by shaking the bowl, cover and keep refrigerated about one day. Turn the chicken pieces once after 6 hours.
6. Remove 1 or 2 pieces of chicken at a time, cut into pieces 1″ wide 2″ long. Lay on a serving plate and sprinkle with 1 tablespoon wine brine.

Decorate with tomato slices or parsely or cilantro, if desired.

NOTE: The wine brine can be saved and used again.

It is advisable not to soak the chicken any longer than 4 days, otherwide the flavour might get too strong.

By: Karen

Karen — Fri, 09 Jun 2006 19:50:19 +0000

Is that how Haineanese chicken is really made? Wow, I didn’t know that. I’ll stick to the single dunk method. Actually, I’m not sure of what the different between Hainanese chicken and ‘white cut’ chicken is. Is there a difference?

By: Suanne

Suanne — Wed, 07 Jun 2006 20:27:18 +0000

Hi Karen: Hainanese chicken is the fav of my boys. I heard about how they are made — that you need to alternately dunk the chicken into boiling and cold water repeatedly for seven times! Heard of that? I don’t really fancy Hainanese Chicken but as long as the boys digs this, I will make it.