Shanghai Drunk Chicken

Drunk chicken is a Shanghai classic, and the name says it all. Chicken breasts get steamed with ginger and scallions, then soaked in dry sherry for one to four days until the meat is infused with boozy, savory flavor from the inside out.

The process starts with a salt rub and a two-hour chill. That initial salting seasons the meat deeply and draws out surface moisture, which concentrates the chicken flavor before steaming. The cooking juices that collect during steaming go right into the marinade bag with the sherry, so nothing is wasted.

After steaming and cooling, the pulled chicken sits in a sealed bag with the sherry and juices, turned occasionally. The longer it soaks, the more the wine penetrates. One day is good. Four days is outstanding.

Serve it cold, sliced into bite-sized pieces. This is an appetizer or a cold plate dish, not something you reheat.

Chef Tips

• Use bone-in chicken breasts for more flavor in the cooking juices. Pull the meat off after steaming
• Crush the ginger slices with the flat of a knife to release their oils before steaming
• Use a good dry sherry, not cooking sherry which is loaded with salt
• Keep the bag sealed tight and turn it every 12 hours or so for even marinating

Variations

• Use Shaoxing wine instead of dry sherry for a more authentic Shanghai flavor
• Add a star anise pod and a few Sichuan peppercorns to the marinade bag for spiced drunk chicken
• Serve drizzled with a little sesame oil and topped with julienned scallions