Chicken pieces are stewed in aromatics, Shaoxing wine, ginger, and red dates. Perfect as an easy weeknight meal or as part of a confinement diet. Can be cooked without clay pot too.
It is named as such because the dish is made with cooking wine. It seems like it was just yesterday that mom made me this drunken chicken when I was in a confinement diet after giving birth to both of my kids.
Mom used DOM Benedictine liquor instead of Shaoxing wine. I like the sweet tone of DOM in this dish. So if you are making this as part of your confinement diet, I highly recommend using DOM. This recipe is perfectly suitable even for those who are not confinement diets. I made this dish pretty regularly because it’s easy and tasty. I just swapped the DOM with Shaoxing wine.
ALCOHOL CONTENT IS COOKED OFF
If you are concern about alcohol content in this dish (because of the name “drunken”), you will definitely not get tipsy 🙂 the alcohol is cooked off and you are left with the taste of the cooking wine or DOM if you are using it. My kids eat this dish too and they like it.
As you can see that the ingredients are pretty basic. I added Chinese red dates in the recipe. My husband likes the addition of it. You can certainly add other vegetables or mushrooms to the recipe too.
HOW TO MAKE SHAOXING DRUNKEN CHICKEN (WITH OR WITHOUT A CLAY POT)
Preheat a clay pot or regular pot or skillet over high heat and add sesame oil
Add ginger and saute until fragrant, about 1 minute
Add aromatics except for the green part of green onions. Stir fry for another 2 minutes
Add chicken pieces and saute again until the chicken turn opaque
Add carrots, red dates, and the marinating juice. Stir to mix everything
Bring to a boil and then lower the heat to medium to let it gently simmer
At the end of cooking time, the liquid will reduce some. Have a taste and add more soy sauce if needed
Add the green parts of the green onion. Turn off the heat. Cover with a lid. The residual heat will soften the green onion
Serve immediately with a bowl of rice
HOW TO STORE LEFTOVER
Leftover can be stored in the refrigerator for max 3 days. Simply reheat on the stove until heated through or in the microwave for about 1-2 minutes until heated through
Claypot Shaoxing Chicken
- 6 slices fresh ginger
- 2 stalks green onion
- 1 large onion peeled and cut into quarters
- 3 cloves garlic peeled, finely chopped
- 2 Tbsp oyster sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 2 tsp soy sauce
- 4 Tbsp shaoxing wine see notes
Things to prepare ahead:
- Cut the chicken into bite-size pieces. Mix all the seasonings and pour over the chicken and let it marinade for at least 30 minutes. Best if you can marinate overnight
- Separate the white and the green parts of green onion. Cut into 2-inch sections
- Preheat a clay pot or regular pot or skillet over high heat. Add sesame oil
- Add ginger and saute until fragrant, about 1 minute
- Add aromatics except for the green part of green onions. Stir fry for another 2 minutes
- Add chicken pieces and saute again until the chicken turn opaque
- Add carrots, red dates, and the marinating juice
- Stir to mix everything
- Bring to a boil and then lower the heat to medium. I did not add any additional liquid here because the chicken pieces will let out more liquid as they are cooking
- Let it gently simmers for the next 15-20 minutes or until the chicken pieces are cooked through. Stir every now and then during cooking to prevent anything sticking to the bottom of the clay pot, pot or skillet. At the end of cooking time, the liquid will reduce some. Have a taste and add more soy sauce if needed
- Add the green parts of the green onion. Turn off the heat. Put the lid back on. The residual heat will soften the green onion
- Serve immediately with a bowl of rice
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