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Drunken Chicken

By Grace Young
Chicken with scallions and ginger on a serving platter.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou

Unlike the Western-style of poaching chicken, this method for drunken chicken calls for vigorously boiling the chicken, then rapidly cooling it down with ice water. This is done twice, which results in the chicken being succulent and juicy. The chicken is then scented and infused with Shaoxing wine and served with the classic ginger and scallion sauce. Shaoxing rice wine is available in Chinese grocery and liquor stores; if you have choices of multiple bottlings, choose the more expensive option for this dish. A bonus of this recipe is the poaching liquid, which is a lovely light broth that can be reserved for soups. Get more of our favorite Chinese chicken recipes →

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