This recipe appears in:Chichi's Chinese: Drunken Chicken
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
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- 2 whole chicken parts (two breasts, two leg/thighs, or a mix), totaling about 2 pounds
- One 1-inch piece of ginger
- Kosher salt
- 1 cup Shaoxing rice wine
- 1 cup chicken broth from simmering
Place chicken and ginger in a medium saucepan. Add enough cold water to barely cover chicken. Bring to a simmer over medium-high heat then reduce to lowest heat. Liquid should be barely quivering. Cook until chicken is cooked through (breasts should register 155°F on an instant read thermometer and legs should register at least 165°F). Remove each piece as they cook through to a bowl. When all chicken is cooked, pour broth over chicken in bowl.
Let the chicken and the broth cool. Chop the chicken into 1-inch to 1/2 inch pieces, depending on the cut of the chicken (breasts should be cut into 1/2-inch pieces against the grain, legs can be cut into 1-inch pieces).
Find a non-reactive container that snugly fits all the chicken pieces. Place all the chicken in the container, taking care not to cram the pieces. Season with salt. Combine chicken broth and wine, and pour over chicken until completely covered. Marinate for at least 24 hours, and up to 5 days. Serve cold, taking out as many pieces of chicken as you need while keeping the rest in the marinade.