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Drunken Chicken


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Drunken Chicken





1 Whole chicken, preferably corn-fed or free range

1 to 2 tablespoon of salt

A small amount of white pepper

1 cup Chinese Rose wine or rice wine

1 cup of chicken stock (see below)


bulletWash, clean and dry the chicken.
bulletRub the chicken with salt and white pepper, both inside and outside.
bulletLeave it in the refrigerator for at least 6 hours or overnight.
bulletWhen ready to go to the next stage, take chicken out for at least one hour before steaming. Use a bowl deep enough to catch all the juices.
bulletSteam on high heat for 25 to 30 minutes, depending on the size of the chicken. (Note: Chinese like their chicken on the pink side, i.e. meat just cook and there are still traces of blood in the bones. If this is not your preference, steam the chicken a bit longer, however, the texture will become firmer and not as velvety).
bulletRemove the chicken from the bowl and reserve all the juices. (Note: if there is not enough, make it up with water). Cool both slightly.
bulletQuarter the chicken and lay them in a deep, flat tray.
bulletAdd the Chinese wine to the chicken stock, mix and pour over the chicken and leave overnight, turning the chicken pieces once after 6 hours.
bulletRemove the chicken pieces and cut into 1 by 2 sizes.
bulletLay them on a serving plate and sprinkle 1 to 2 tablespoonful of the wine-stock over the chicken (Note: the wine-stock can be saved and used again.)
bulletGarnish and serve.