Drunken chicken

Drunken chicken is a traditional dish of Chinese cuisine. It involves marinating chicken in alcohol, typically Shaoxing wine, to create a savory and aromatic dish. The dish is known for its rich flavor and the tender texture of the chicken, which is achieved through the marination process.

History

The origins of drunken chicken are traced back to the Zhejiang province in eastern China. The dish is believed to have been popularized during the Qing Dynasty, although variations of the dish have been found in earlier dynasties.

Preparation

The preparation of drunken chicken involves several steps. First, the chicken is boiled in water with spices and seasonings. After the chicken is cooked, it is allowed to cool and then marinated in Shaoxing wine or another type of Chinese cooking wine. The chicken is then refrigerated for at least 24 hours, allowing the flavors of the wine to permeate the meat.

Variations

There are several variations of drunken chicken across different regions of China. In Shanghai cuisine, the chicken is often served cold, sliced, and accompanied by a gelatinous sauce made from the cooking liquor. In Hong Kong cuisine, drunken chicken is typically served as a jelly-like dish, where the chicken is set in a gelatin made from the chicken broth and wine.

Cultural Significance

Drunken chicken is often served at celebrations and special occasions due to its elaborate preparation process. It is also a popular dish in Chinese banquets and is often paired with other dishes that feature Shaoxing wine.

See Also

• Chinese cuisine
• Shaoxing wine
• Zhejiang
• Shanghai cuisine
• Hong Kong cuisine

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