epicurious
Drunken Chicken
This succulent and juicy drunken chicken is boiled, then scented with Shaoxing wine and served with a classic ginger and scallion sauce.
👥 6 Servings👤 Grace Young📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●casserole dish
- ●skillet
📝 Preparation Steps
1
Remove any fat pockets from the chicken. Rub chicken with about 2 tsp. salt. Rinse the chicken under cold water and drain on a rack.
2
In a 6-quart pot, or a pot large enough to fit the chicken, bring 3 quarts cold water to a boil over high heat, covered. Carefully add chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Cover and return to a boil over high heat. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, ⏱️ 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. Slowly pour 4 quarts ice water over the chicken, until chicken is warm to the touch.
quarts ice water8
3
Return the chicken cooking liquid to a rolling boil over high heat. Again, carefully add the partially cooked chicken, breast-side up, adding more boiling water, if necessary, to completely cover chicken. Return to a boil over high heat, uncovered. When the broth returns to a rolling boil, boil vigorously over high heat, uncovered, ⏱️ 17 minutes, removing any scum that rises to the surface. Remove from heat. Using 2 heavy spoons, carefully transfer hot chicken to a colander in the sink. (The chicken should register 170 degrees when tested with a meat thermometer at the meatiest part of the thigh. If not, return to the pot and simmer several more minutes.) Slowly pour the remaining 4 quarts of ice water over the chicken in the colander, until chicken is warm to the touch. Save the chicken broth and reserve for soups.
4
Place the chicken on a rack and air-dry ⏱️ 30 minutes in a cool and breezy room. Sprinkle the entire surface of the chicken with 3⁄4 tsp. salt. With a meat cleaver, chop the chicken through the bone into bite-size pieces, reserving any chicken juices (or disjoint into serving pieces). Place the chicken in a casserole dish and pour rice wine over the chicken. Cover and marinate 1 to ⏱️ 2 hours at room temperature, occasionally basting chicken with rice wine. Pour reserved juices back into the casserole.
5
Meanwhile, place scallions, ginger, and remaining 1½ tsp. salt in a small heatproof dish. In a small skillet, heat oil over high heat until hot but not smoking. Carefully pour hot oil over scallions and ginger. The oil will make a crackling sound as it hits the scallions and ginger. Serve chicken with scallion-ginger sauce at room temperature.
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