We wanted to make drunken chicken but never knew how to really make it. We have always enjoyed the soupy type of drunken chicken and so we did a search on the internet for recipes of this dish. We were quite surprised how many versions of drunken chicken there are out there. Here is one that sounded simple and delicious.
The one we found is a popular Chinese appetizer which is recommended served cold. I am not sure why it is called an appetizer but the amount of meat does not really qualify this as a appetizer but more of a main meal. Anyway, I prefer to serve it warm with rice for dinner. This is very much like every popular Hainanese Chicken Rice with a touch of Chinese cooking wine.
I was intrigued by the instructions to soak the cooked chicken in cooking wine for “a few days”. Instead of Chinese cooking wine, you may use sherry instead. So, read on …
- 3 lb broiler or fryer chicken
- 2 slices ginger
- 2 green onions
- 2 tablespoons salt
- Sherry (I used Chinese Xiao Xin Wine) or a good dry wine to cover chicken
Frankly, it’s not too bad but I wasn’t too pleased with it. Perhaps Ben always expected such chicken to be a bit salty but this is not at all. At least, it does look nice to me. 🙂 Let me know what you think.
Anyone has a good recipe for a drunken chicken — send it my way and I’ll try it out … just make sure that it’s a simple recipe!