With a juicy texture, an aromatic taste, and a hint of booze, drunken chicken is a traditional Chinese cold appetizer. If you\u2019ve never had drunken chicken before, it\u2019s a lot like a charcuterie cold cut with Chinese flavors. Ideally, you should make it in advance and serve it with beer. <\/p>\n\n\n\n
It\u2019s great for dinner parties, as well as just snacking on!<\/p>\n\n\n\n
The chicken is steamed with plenty of aromatics and then marinated in a Shaoxing wine-based broth, which makes it incredibly fragrant and tasty. <\/p>\n\n\n\n
As far as texture goes, it may be different from any chicken dish you\u2019ve eaten before. It\u2019s served cold for one thing, and the chicken is juicy but also slightly gelatinous. However, it is quite light, and you can definitely taste the aromatics and the booziness of the wine. <\/p>\n\n\n\n
This brings out the flavor of the chicken!<\/p>\n\n\n\n
In China, this dish is best enjoyed with beer and friends and family on the weekend. Although you can always make it ahead of time and enjoy it any night of the week. <\/p>\n\n\n\n
Because it\u2019s served cold, it lasts quite long in the fridge, so you can look forward to coming home to this delicious snack for a while. <\/p>\n\n\n\n
Traditionally, chefs would use an entire carved chicken to make drunken chicken. But since that isn\u2019t realistic for most home cooks, cooking the legs is much simpler. <\/p>\n\n\n\n
In some recipes, the chicken isn\u2019t rolled up. However, I believe a rolled recipe gives the best texture and is tastier. <\/p>\n\n\n\n
The amount of Shaoxing wine is reduced in this recipe too, so the dish has a more balanced flavor that isn\u2019t too boozy. While in some boozy Chinese recipes, dry sherry is a suitable replacement, for this dish I really recommend Shaoxing wine as it is the main ingredient.<\/p>\n\n\n\n
To debone chicken legs you need to place the chicken leg skin-side down. Use a sharp knife to cut along the bone and then once the bones are exposed, carefully slice the chicken meat from all sides to detach it from the bone. <\/p>\n\n\n\n
Towards the end of the drumstick, use a sawing motion to cut the tendon. Hold the bone in one hand and gradually cut off the meat from the two ends. Near the joints, keep sawing to break up any tough parts and tendons, until the bones are detached completely. <\/p>\n\n\n\n
Then lay the chicken thigh meat flat, and use the back of your knife to gently pound the thick part to make the thickness of the meat as even as possible. <\/p>\n\n\n\n
To halve the bones, carefully use a chopping motion. While you don\u2019t need to halve the bones, it does release more flavor into the broth and reduces the braising time.<\/p>\n\n\n\n
Marinate the chicken: <\/strong>Combine the salt and Sichuan peppers in a small pan. Toast over low-medium heat, and shake the pan occasionally until the aroma is released. This should happen after about 5 minutes. Transfer to a small plate and leave it cool.<\/p>\n\n\n\n