CHINESE COOKING: "Drunk Chicken" is a traditional Chinese way to cook chicken in wine. It is usually served as a cold dish.

CHICKEN IN WINE OR “DRUNK” CHICKEN 醉雞:



1 x 3 lbs. whole chicken

2 tbsp. salt

1-2 cups rice wine or Shao-hsing紹興wine

1 tbsp. sugar



Rinse and pat dry chicken. Place chicken in a large bowl; and rub salt all over the skin and inside the chest cavity. Let stand 1 hour.

Mix sugar with wine and pour half of the mixture over the chicken while reserving the rest. Cover with plastic wrap and refrigerate for 24 hours, turning chicken over a few times during marinating.

Sit the bowl inside a large bamboo steamer fitted over a large pot of boiling water. Cover steamer and steam chicken over high heat for 12 to 15 minutes. Check for doneness, if juices run clear when pieced by a skewer through the thickest part of the thigh, it is cooked.

Take chicken out of bowl and let it cool. Put it into another bowl and pour the rest of wine mixture over it. Cover and let stand 4 hours at room temperature or for up to 2 days in the refrigerator.

If chicken has been refrigerated, bring it back to room temperature before serving. Cut chicken into serving pieces.