Drunken Chicken Roll Recipe

Drunken Chicken Roll is a famous cold dish from Zhejiang Province, known for its delicate flavor and fragrant Shaoxing wine marinade. This refreshing dish is perfect for warm days or as an elegant appetizer. Don’t worry—the alcohol is gently cooked down, so no one will actually get drunk. Let’s make this delicious Drunken Chicken Roll together!

Recipe

Serves: 8
Prep time: 20 minutes
Rest time: 30 minutes + overnight
Cook time: 30 minutes

For the chicken:
4 chicken legs, deboned
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon Shaoxing wine
2 stalks scallions
3 slices ginger

For the marinade liquid:
4 cups chicken stock
2 cups Shaoxing wine
3 tablespoons soy sauce
2 pieces rock sugar
1/2 teaspoon salt
3 slices angelica sinensis (Dong Quai)
8 dried red dates
2 tablespoons goji berries

Instructions

1. Prepare the marinade liquid:

• In a pot over medium heat, combine chicken stock, Shaoxing wine, soy sauce, rock sugar, salt, Dong Quai, and red dates. Cook until the rock sugar dissolves and the mixture comes to a boil.
• If you prefer less alcohol flavor, simmer for a few more minutes to let some alcohol evaporate.
• Add goji berries last and let the marinade cool for about 30 minutes.

2. Prepare the chicken:

• Season the deboned chicken legs with salt, white pepper, and Shaoxing wine.
• Roll each chicken leg into a tight log and tie securely with cooking twine.

3. Poach the chicken:

• Bring a pot of water to a boil over high heat. Reduce to the lowest heat and add the chicken rolls, scallions, and ginger.
• Poach gently for 30 minutes or until the internal temperature of the chicken reaches 165°F (73°C).
• Remove the chicken and immediately submerge in ice water to stop cooking and keep it juicy. Drain well.

4. Marinate:

• Pour the cooled marinade liquid into a container and submerge the chicken rolls.
• Cover and refrigerate overnight to let the flavors develop.

5. Serve:

• Remove chicken from marinade, cut the twine, and slice the chicken into bite-sized pieces.
• Arrange on a plate and serve chilled. Enjoy!

Tips & notes

• Marinate overnight to allow the flavors to fully infuse into the chicken.
• Deboning the chicken legs makes rolling easier and creates uniform slices.
• Poaching gently ensures tender, juicy chicken without drying it out.
• Shaoxing wine adds a classic aroma; simmering it helps mellow the alcohol taste.
• Leftovers keep well in the fridge for up to 3 days, and can be served cold or at room temperature.

• Angelica sinensis (Dong Quai) has a unique sweet, slightly bitter, and aromatic flavor that’s hard to replicate exactly, but if you need a replacement you could also use star anise, cinnamon stick, or fennel seeds: