Drunken Chicken
This simple steamed chicken is usually served cold, and it’s refreshing on warm summer days, like a good chicken salad. Shaoxing wine, with its full, distinctive flavor, is best for this dish, but Fino (dry) sherry is a good substitute. Start this as long as a day in advance; the more marinating time, the better. If you don’t have a large steamer, you can use a big pot with a rack set inside. Or simply poach the chicken, as in the variation.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Put at least an inch of water in a large steamer, cover, and bring to a rolling boil. Meanwhile, sprinkle the salt and sugar in the cavity and all over the outside of the chicken. Place half the scallions and 2 slices of ginger in the cavity of the chicken. Place the chicken in the steamer and top with the remaining scallions and ginger. Set a kettle of water to boil.
Step 2
Cover and steam for about 50 minutes, adding water from the kettle if necessary. Carefully transfer the chicken to a large bowl. When the chicken has cooled, cut it into small serving pieces.
Step 3
Meanwhile, combine the wine with 1/4 cup of the steaming liquid and add a pinch of salt and sugar to taste. Pour this mixture over the cut chicken and cover. Refrigerate for at least 5 hours and preferably overnight.
Poached Drunken Chicken
Step 4
Bring a large pot of water to a rolling boil and add the chicken, salt, sugar, scallions, and ginger. Cover, turn the heat as low as possible, and cook for 35 minutes. Carefully transfer the chicken to a large bowl and proceed as directed, substituting the boiling liquid for the steaming liquid.
