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DRUNKEN CHICKEN SOUP

written by Marvellina Updated: October 8, 2019
10.1K
PIN RECIPE COMMENTS VIEW RECIPE
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DRUNKEN CHICKEN SOUP

Sesame oil, ginger, and cooking wine are three important ingredients in confinement recipes. If you are wondering what confinement is, you can read about it here. This drunken chicken soup or sometimes people like to call it “ke ciu” or loosely translated as chicken with wine is one of the must thing (if I can say so) when my mom prepares confinement menu. The soup is very simple to make, you only need cooking wine, sesame oil, ginger, and of course the chicken. Some believe that this soup is “heaty” and hence restore the heat that is lost during labor and delivery. And you don’t have to just deliver a baby to be able to enjoy this soup. My husband enjoys eating this soup too

DRUNKEN CHICKEN SOUP

DRUNKEN CHICKEN SOUP

Servings 4 servings
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • About 2 1/2 to 3 lbs of whole chicken
  • 4 Tbsp of good quality sesame oil
  • 6 of 4-inch ginger slices
  • 3 cups of Shao xing wine
  • 4 cups of water
  • Pinch of salt and sugar

Instructions
 

  • Remove any extra fat from the chicken and its cavity. Leave the skin on and cut the chicken into bite-size pieces (with bones). You most likely need a cleaver to get this job done. If you are not a fan of chopping chicken with its bone, you can use boneless chicken thighs/breast or whatever you prefer or leg quarters
  • Heat a large pot or wok until really hot. Add in the sesame oil. Add in the ginger slices and stir fry until really fragrant, about 1 minute. Add in the chicken pieces and stir-fry until the chicken turn opaque, about 5 minutes or so. Splash in the wine. Bring it to a boil and then lower the heat to let it simmer for about 10 minutes (if you are concern about alcohol content, the alcohol will be cooked off during this period). Add in 5 cup of water, salt and sugar and then bring it back to a boil and then lower the heat to let it simmer for the next 1 hour or until the meat is cooked through and tender. Have a taste and adjust the seasoning if needed.

Marv's Recipe Notes

The 4 cups of water may be substitute with cooking wine if you want more wine in the recipe, for example when you are preparing this for "confinement"
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

DRUNKEN CHICKEN SOUP

DRUNKEN CHICKEN SOUP

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Pork Vindaloo

2 comments

Robert April 3, 2019 - 7:15 pm

Hi Marvellina, first of all I’m so sure you’re of a Foochow Chinese dialect race. Your cooking are mostly of Foochow dishes. I’m a Foochow too and I cooked those dishes. Sure love to learn more of your cooking.

Reply
Marvellina April 4, 2019 - 9:43 pm

Hi Robert, my dad is Hokkien and my mom is Teochew 🙂 But I love to learn cooking of other dialect races too. My husband’s family is Hakka, so I’ve been exploring few Hakka dishes too. I love Foochow dishes too and I definitely need to learn more 🙂

Reply

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