Easy Chinese Cold Drunken Chicken Rolls

Easy Chinese Cold Drunken Chicken Rolls

Course: Appetizer, Entree
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 23 minutes
Soaking chicken in drunken broth:: 1 day
Total Time: 1 day 38 minutes
Servings: 4 servings
Author: Marvellina
Learn how to make juicy and tender drunken chicken rolls soaked in aromatic wine mixture and then served cold with this easy recipe. Can be made with a pressure cooker or on the stove.
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  • 2 boneless skin-on chicken thighs

Drunken broth:

  • 500 ml chicken broth
  • 1/2 cup DOM Benedictine + 1/2 cup chicken broth or use 1 cup Shaoxing wine
  • 3 cloves garlic
  • 10 gr dang shen (codonopsis root) optional
  • 20 gr fresh ginger root
  • 1/4 cup fish sauce
  • 10 gr rock sugar omit if using DOM Benedictine
  • 30 gr goji berries

To season the chicken:

  • 1 tsp salt
  • 1/4 tsp ground black pepper


  • 1 medium cucumber cut into thin slices

You'll also need:

  • Aluminum foil to wrap the chicken
  • Instant Pot if you choose to pressure cook the chicken
  • Steamer if you choose to steam the chicken on the stove


Prepare the drunken broth:

  • Place all ingredients for the drunken broth, except for goji berries, in a saucepan. Bring to a boil and then lower the heat to let it gently simmer for 15 minutes. This will also cook off the alcohol. Remove from the heat. If you don't want to cook off the alcohol, add the wine after you turn off the heat. Let it cool down completely. Add goji berries into the broth

Debone and season the chicken:

  • Remove the bone from the chicken thighs. Keep the skin intact. You can save the bones for making stocks next time
  • Season the chicken pieces with salt and pepper on both sides

Wrapping the chicken:

  • Place 1 piece of chicken on top of the aluminum foil, about 5 x 5 inch. Roll the chicken thigh up and then wrap tightly with the aluminum foil. Repeat with the other piece of chicken

Method 1: If you pressure cook the chicken:

  • Pour about 1 cup of water into the inner pot of Instant Pot. Place a trivet in there and set the wrapped chicken rolls on top of the trivet. Close the lid and press "pressure cooker" and make sure it's set on high pressure. Set timer to 8 minutes and then release pressure immediately after

Method 2: If you steam the chicken on the stove:

  • Bring the water in the steamer on a rolling boil. Place the wrapped chicken in the steamer and steam for 15 minutes

Prepare ice water bath (for both methods):

  • While waiting for the pressure cooker to depressurize or 5 minutes before end of steaming time on the stove, prepare ice water bath to submerge the chicken later. This step will help to stop the cooking and lock in the juices
  • Carefully unwrap the aluminum foil and transfer the chicken rolls to ice water bath and let them soak for 10 minutes

Soak the chicken in drunken broth:

  • Once the broth has cooled down completely, place the chicken rolls inside the broth or you can do this in freezer bag so the chicken pieces are soaked more evenly. Soak for 24 hours


  • This dish is supposed to be served cold as an appetizer. Remove the chicken rolls from the broth and slice the chicken rolls into about 1-inch pieces and arrange on a serving platter. Decorate with slices of cucumber on the side. Spoon a few of the goji berries over the chicken pieces. Store the uncut chicken rolls in the broth if not serving it yet. They can be kept in the refrigerator for up to 3 days