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Drunken chicken is a popular Chinese dish that consists of chicken marinated in rice wine, soy sauce, spices, and other aromatic ingredients before being cooked. The name “drunken chicken” comes from the fact that the chicken is soaked in rice wine, giving the impression that it has become “drunk” from absorbing the alcoholic marinade. While the exact origins of the dish are unclear, drunken chicken has been part of Chinese cuisine for centuries and is especially prevalent in the southern provinces of mainland China. It is considered a classic Cantonese dish that is now enjoyed around the world in Chinese restaurants and households.
The rice wine, also known as Shaoxing wine, that the chicken is marinated in is vital for giving it the distinctive flavor. The wine tenderizes the meat and allows the other seasonings like soy sauce, ginger, scallions, garlic, sesame oil, and five-spice powder to be absorbed into the chicken. This gives the chicken a savory umami flavor with a pleasant boozy aroma. When cooked, the chicken is moist with a delicate, sweet flavor complemented by the spices and aromatics. The wine also has an acidic quality that balances the richness of the chicken. The end result is sliced chicken with a unique “drunken” essence that stands out compared to traditionally cooked chicken.
Origins of Drunken Chicken
While the exact origins of drunken chicken are uncertain, it likely originated in the Jiangsu and Zhejiang regions of eastern China several centuries ago during the Ming dynasty. As rice wine production flourished in cities like Shaoxing in Zhejiang province, cooks began experimenting with marinating poultry in wine as a technique for tenderizing meat and adding flavor. The dish was originally known as “wine chicken” or “drenched chicken.”
Some accounts suggest that drunken chicken was first created by the famous Hangzhou restaurant Louwailou in the 1800s. The restaurant claims its founder stumbled upon the technique while forgetting to remove some chicken from wine it was marinating in overnight, only to discover the next day that the chicken had absorbed the wine and became exceptionally tender and flavorful. However, this story may be more of an urban legend.
By the early 20th century, drunken chicken was increasingly common on the menus of restaurants in Shanghai, Guangzhou, and Hong Kong. Chinese chefs further developed the dish by perfecting marinade recipes and preparation techniques. The name “drunken chicken” became popularized since the chicken seemed intoxicated after soaking in all the wine. Soon the dish spread from higher end restaurants to street stalls, homes, and Chinese communities abroad.
Regional Variations
There are many regional variations of drunken chicken found throughout different parts of China. Here are some of the main types:
Zhejiang (Shanghai) Style
– Uses Shaoxing wine from hometown of dish in marinade
– Lean chicken with bone-in
– Light tasting, focused on wine flavor
– Served chilled, sliced, or whole
Guangdong (Cantonese) Style
– Uses Chinese rice wine or sherry
– Chicken thigh or wing
– More complex marinade with spices
– Simmered before serving hot or room temp
Sichuan Style
– Marinated in liquor and chili oil
– Boneless chicken chunks
– Numbing, spicy flavor
– Often served skewer style
Hunan Style
– Marinade has dried chilies and chili paste
– Bone-in chicken pieces
– Intensely spicy and aromatic
– Served sizzling hot
Taiwanese Style
– Soy sauce used in marinade
– Fried chicken pieces or nuggets
– Crispy exterior, tender and juicy inside
– Often served with sweet chili sauce
Ingredients in Marinade
The marinade is key to producing genuine drunken chicken. While recipes can vary, these are some standard ingredients used:
| Ingredient | Purpose |
|---|---|
| Rice wine | Tenderize, add flavor, “drunk” effect |
| Soy sauce | Umami flavor |
| Scallions | Aroma |
| Ginger | Freshness, cut richness |
| Garlic | Savory flavor |
| Five-spice powder | Warm spice flavor |
| Sesame oil | Nutty richness |
| Dark soy sauce | Extra umami |
| Yellow rock sugar | Sweetness to balance |
Other aromatics like cinnamon, star anise, chili peppers, or Sichuan peppercorns are also popular add-ins. The marinade both infuses the chicken with flavor as well as tenderizes it.
Preparation Methods
There are several techniques used to prepare drunken chicken:
Marinating
– Chicken is combined with marinade ingredients in a bowl or plastic bag
– Refrigerated for minimum 3 hours, up to overnight
– Allows flavors to fully penetrate chicken
Steaming
– After marinating, chicken is steamed until just cooked through
– Steaming retains moisture and prevents overcooking
– For hot serving
Simmering
– Chicken and marinade gently simmered in covered pan/wok
– Low temperature to keep chicken tender
– Marinade reduces into sauce coating chicken
Deep Frying
– Marinated chicken pieces deep fried until crispy
– Keeps interior juicy and infused with flavor
– Popular technique in Taiwanese style
Roasting
– Whole chicken or pieces roasted in the oven
– Drizzling with marinade during roasting
– Gives lightly charred exterior
The cooking method can impact the final texture and flavor. Steaming or simmering produces a softer, poached chicken that focuses on the pure wine flavor. Deep frying or roasting gives more textural contrast.
Serving Suggestions
Here are some classic ways drunken chicken is plated and served:
– Sliced or shredded chicken arranged neatly on a plate
– Sprinkled with shredded scallions, sesame seeds, or fried garlic
– Served chilled or at room temperature
– Chicken pieces served in individual bowls
– Poured over with reduced marinade as sauce
– Garnished with julienned ginger and chili oil
– On skewers or toothpicks as an appetizer
– Served with a dipping sauce like chili garlic sauce
– Over rice or noodles
– The chicken juices and sauce flavors the grains or noodles
– Chopped basil, cilantro, or chives sprinkled on top
– Stir fried with snap peas, mushrooms, or bok choy
– Quick sauté to sear while retaining moisture
– Shredded chicken inside steamed buns or dumplings
– Rich flavor contrasted with soft dough
Health Benefits
Drunken chicken has some health advantages:
– High protein content from the chicken
– Cancer-fighting antioxidants from wine and spices
– Anti-inflammatory properties from ginger and garlic
– Reduced sodium compared to strictly soy sauce-marinated chicken
– Rice wine contains minerals like potassium and magnesium
Consuming drunken chicken in moderation can be a nutritious addition to a balanced diet. It provides minerals, antioxidants, protein, and unique healthful compounds from the array of Chinese ingredients used.
Popularity Around the World
As Chinese cuisine has spread globally, so has drunken chicken. It can now be found on restaurant menus from New York to London to Sydney. Some of the reasons for its popularity include:
– Interesting backstory and name
– Unique tenderized texture from wine marinating
– Distinctive savory, sweet, aromatic flavor profile
– Works as an appetizer, main dish, or addition to other recipes
– Perceived as a gourmet and exotic specialty dish
Drunken chicken has moved from its Chinese culinary origins to become a trendy menu item at fusion restaurants and bars, often with cocktails or wine pairings. It has gained a reputation as a fun, celebratory party dish and is frequently ordered on special occasions, holidays, or for special dinners. The dish connects consumers to the rich history of Chinese cooking.
Key Takeaways
– Drunken chicken originated in eastern China, possibly as early as the Ming dynasty
– It’s named for the “drunk” effect that soaking in wine gives the chicken
– Many regions of China have their own variation using local ingredients
– A complex marinade is essential to infuse the chicken with flavor
– It can be prepared by steaming, simmering, frying or roasting
– Serving styles range from chilled sliced chicken to wok stir fries
– Drunken chicken has gained global popularity for its unique taste and backstory
Conclusion
Drunken chicken is a beloved Chinese specialty dish with a storied past and growing worldwide fame. Its distinctive preparation of marinating poultry in rice wine produces a “drunken” essence that infuses the meat with aromatic flavor. While recipes can vary by region, the key is layering the chicken with savory, sweet, and spicy notes and delivering a texture that is simultaneously tender and juicy. Drunken chicken has transcended its origins as a regional Chinese dish to become a menu favorite globally, pairing well with drinks and adding flair to any occasion. More than just a recipe, it represents generations of Chinese culinary heritage and innovation passed down through the centuries. When cooked properly, the flavors harmonize to create a dish as elegant as it is intoxicating.