Easy Clay Pot Shaoxing Drunken Chicken

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.

Easy Clay Pot Shaoxing Drunken Chicken

DRUNKEN CHICKEN

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.

INGREDIENTS

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)

1. Preheat a clay pot or regular pot or skillet over high heat and add sesame oil

2. Add ginger and saute until fragrant, about 1 minute

3. Add aromatics except for the green part of green onions. Stir fry for another 2 minutes
4. Add chicken pieces and saute again until the chicken turn opaque

5. Add carrots, red dates, and the marinating juice. Stir to mix everything

6. Bring to a boil and then lower the heat to medium to let it gently simmer

7. At the end of cooking time, the liquid will reduce some. Have a taste and add more soy sauce if needed

8. Add the green parts of the green onion. Turn off the heat. Cover with a lid. The residual heat will soften the green onion

9. 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

Prep Time 10 minutes mins

Cook Time 28 minutes mins

Marinate chicken 30 minutes mins

Total Time 38 minutes mins

Servings 2 servings

5 from 8 reviews

REVIEW & RATE PRINT

Ingredients

0.5x1x2x

• ▢ 2 boneless skinless chicken thighs about 500 gr
• ▢ 1 large carrot peeled and cut into slices
• ▢ 10-12 Chinese red dates
• ▢ 1 Tbsp sesame oil

Aromatics:

• ▢ 6 slices fresh ginger
• ▢ 2 stalks green onion
• ▢ 1 large onion peeled and cut into quarters
• ▢ 3 cloves garlic peeled, finely chopped

Seasonings:

• ▢ 2 Tbsp oyster sauce
• ▢ ½ tsp sugar
• ▢ ¼ tsp salt
• ▢ 2 tsp soy sauce
• ▢ 4 Tbsp shaoxing wine see notes

Instructions

 

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

Cooking on the stove:

• 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
  

If you use Instant Pot:

• Press saute on instant pot and when it's hot, 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, carrots, red dates, and the marinating juice. Stir to mix everything
• Turn off saute mode. Close the lid. Turn the steam release valve to sealing. Press "pressure cooker" and make sure it's on high pressure and set the timer to 3 minutes
• Release pressure immediately when it's done cooking. Press saute mode again and let it comes to a boil again to cook off the alcohol content, about 2-3 minutes. Turn of saute mode and stir in green onion

Marv's Recipe Notes

My mom would use DOM Benedictine in replaced of Shaoxing wine when she cooked this for me during my confinement period.

Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram