This recipe brings me so much joy because it perfectly blends the rich, aromatic flavors of Shaoxing wine and sesame oil into a succulent, tender chicken that’s both simple and sophisticated. Plus, the dramatic ice bath step is a total game-changer, locking in juiciness and giving the chicken that irresistible, firm texture—it’s like magic in the kitchen!
This dish I love for its aromatic blending of Shaoxing wine, soy sauce, and ginger. The whole chicken absorbs these flavors beautifully when simmered in a stock of chicken and a broth of green onions.
Cooling the chicken in ice water guarantees that the meat will be tender, moist, and have just the right bite when it’s served.
Ingredients
Shaoxing wine or dry sherry: Contributes an aromatic richness; adds flavor and fragrance; essential for marinade.
Water or chicken stock: Makes the cooking base; hydrates the chicken with savory moisture.
Green onions: Offer a delicate, fresh allium taste; amplifies the dish’s intricate flavor profile.
Ginger: Provides a warmth and mild pungency; promotes digestion and contributes fragrance.
Soy sauce: Adds umami depth; achieves balance with saltiness and a hint of sweetness.
Sesame oil: Offers a toasted, nutty scent; indispensable for the finishing touch.
Ingredient Quantities
- 1 whole chicken (about 3-4 lbs), cleaned and patted dry
- 2 cups Shaoxing wine or dry sherry
- 4 cups chicken stock or water
- 4 green onions, cut into halves
- 3 slices ginger
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons sesame oil
- 2 cloves garlic, smashed
- Ice water, for cooling
Instructions
1. In a sizeable pot, mix the chicken stock or water with green onions, ginger, garlic, and salt. Heat the mixture to a boil.
2. Lower the entire chicken into the pot with care, making sure it is completely under the surface. If necessary, pour in a tad more water to make optimal coverage of the chicken.
3. After the liquid has returned to a boil, lower the heat so that it just simmers. Put a lid on the pot and poach the chicken for approximately 35-40 minutes, or until it looks and acts fully cooked.
4. Take the chicken out of the pot and promptly immerse it in a substantial bowl of ice water. The ice water arrests the cooking process, and in a few moments, the skin will be much firmer than it is just off the stove. Let the bird cool for around 15-20 minutes in the ice bath.
5. As the chicken cools, combine the Shaoxing wine or dry sherry, soy sauce, sugar, and sesame oil in a bowl, mixing until the sugar has dissolved.
6. When the chicken has cooled completely, take it from the ice water, pat it dry with paper towels, and place it in a large dish or deep bowl.
7. The following mixture must be prepared and used to marinate the chicken:
– 1 cup white wine
– ½ cup olive oil
– 1 tablespoon mustard
– 2 teaspoons coarsely ground black pepper
– 4 garlic cloves, smashed
You must combine the ingredients and pour the resulting mixture over the chicken. Ensure the chicken is completely submerged in the marinade and cover the container. Refrigerate the chicken for a minimum of 4 hours, though overnight is preferable.
8. When you are prepared to serve, take the chicken out of the marinade and cut it into serving pieces.
9. Place the chicken on a serving platter and drizzle several tablespoons of the marinade over them.
10. If you wish, you can further embellish with extra sliced green onions or fresh herbs. Then, present it to your guests either chilled or at room temperature.
Equipment Needed
1. Large pot
2. Lid for the pot
3. Tongs
4. Large bowl (for ice water)
5. Mixing bowl (for sauce and marinade)
6. Measuring cups
7. Measuring spoons
8. Paper towels
9. Deep dish or large bowl (for marinating)
10. Knife
11. Cutting board
12. Serving platter
FAQ
- Q: Can I use a different wine instead of Shaoxing wine?Dry sherry is a good alternative to use when Shaoxing wine can’t be found.
- Q: How long does the chicken need to marinate in the wine?A: Marinating the chicken for a minimum of 12 hours or overnight is most beneficial, letting the flavors seep in to their fullest.
- Q: What can I replace chicken stock with if I don’t have any?A: An alternative to chicken stock is water, but the flavor will be somewhat diminished.
- Q: Can I make this recipe without sesame oil?A: You can omit sesame oil or substitute it with a neutral oil, such as vegetable oil or canola oil, without worrying about altering the flavor profile of your dish.
- Q: What is the purpose of the ice water?A: The chicken is cooked and then cooled rapidly in ice water, which firms up the meat and locks in the juices.
- Q: Is it necessary to use sugar in this recipe?The flavors are balanced by the sugar, but you can reduce the amount if you want a dish that is less sweet.
Substitutions and Variations
Shaoxing wine or dry sherry can be substituted with 2 cups white wine or rice wine.
Vegetable stock is a perfect substitute for chicken stock or water in a vegetarian version, and here is how to make it:
If green onions are not available, shallots or leeks may substitute.
Honey or brown sugar can replace the white sugar for a different sweetness. Use 2 teaspoons of either for the same amount of sweetness.
If needed, olive oil or vegetable oil can be used in place of sesame oil.
Pro Tips
1. Use Quality Chicken: Opt for an organic or free-range chicken, as these tend to be more flavorful and tender, enhancing the overall taste of the dish.
2. Balance the Marinade: When making the second marinade with white wine and mustard, adjust the seasoning to your taste. Consider adding a splash of lemon juice or zest for extra brightness, which complements the rich flavors of the chicken.
3. Marination Time: Allow the chicken to marinate overnight if possible. This gives the flavors more time to penetrate the meat, resulting in a more flavorful dish.
4. Ice Bath Importance: Ensure the ice water is very cold. This shocks the chicken, halting the cooking process and ensuring the meat remains juicy and the skin firm and slightly gelatinous, which contributes to a delightful texture.
5. Serving Temperature: Serve the chicken slightly chilled or at room temperature to appreciate the full range of marinade flavors. Make sure not to serve it straight from the fridge as the flavors are muted when too cold.
Drunken Chicken Recipe
My favorite Drunken Chicken Recipe
Equipment Needed:
1. Large pot
2. Lid for the pot
3. Tongs
4. Large bowl (for ice water)
5. Mixing bowl (for sauce and marinade)
6. Measuring cups
7. Measuring spoons
8. Paper towels
9. Deep dish or large bowl (for marinating)
10. Knife
11. Cutting board
12. Serving platter
Ingredients:
- 1 whole chicken (about 3-4 lbs), cleaned and patted dry
- 2 cups Shaoxing wine or dry sherry
- 4 cups chicken stock or water
- 4 green onions, cut into halves
- 3 slices ginger
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 tablespoons sesame oil
- 2 cloves garlic, smashed
- Ice water, for cooling
Instructions:
1. In a sizeable pot, mix the chicken stock or water with green onions, ginger, garlic, and salt. Heat the mixture to a boil.
2. Lower the entire chicken into the pot with care, making sure it is completely under the surface. If necessary, pour in a tad more water to make optimal coverage of the chicken.
3. After the liquid has returned to a boil, lower the heat so that it just simmers. Put a lid on the pot and poach the chicken for approximately 35-40 minutes, or until it looks and acts fully cooked.
4. Take the chicken out of the pot and promptly immerse it in a substantial bowl of ice water. The ice water arrests the cooking process, and in a few moments, the skin will be much firmer than it is just off the stove. Let the bird cool for around 15-20 minutes in the ice bath.
5. As the chicken cools, combine the Shaoxing wine or dry sherry, soy sauce, sugar, and sesame oil in a bowl, mixing until the sugar has dissolved.
6. When the chicken has cooled completely, take it from the ice water, pat it dry with paper towels, and place it in a large dish or deep bowl.
7. The following mixture must be prepared and used to marinate the chicken:
– 1 cup white wine
– ½ cup olive oil
– 1 tablespoon mustard
– 2 teaspoons coarsely ground black pepper
– 4 garlic cloves, smashed
You must combine the ingredients and pour the resulting mixture over the chicken. Ensure the chicken is completely submerged in the marinade and cover the container. Refrigerate the chicken for a minimum of 4 hours, though overnight is preferable.
8. When you are prepared to serve, take the chicken out of the marinade and cut it into serving pieces.
9. Place the chicken on a serving platter and drizzle several tablespoons of the marinade over them.
10. If you wish, you can further embellish with extra sliced green onions or fresh herbs. Then, present it to your guests either chilled or at room temperature.
