Chinese Drunken Chicken Rice Bowl

Ingredients

• 1 lb chicken thighs (boneless, skin-on preferred for texture; washed)
• 2 inch ginger (sliced)
• 4 cup water (enough to cover chicken)
• 1 cup Shaoxing wine (Shaoxingjiu; used in 1:1 ratio with reduced broth)
• 2 cup white rice (cooked, for serving)
• 2 green onions (sliced, for garnish)
• cilantro (fresh, for garnish)
• 2 eggs (soft boiled)

Steps

1. 1

   Wash the chicken thoroughly. Place the chicken in a pot and add the sliced ginger and enough water to cover the meat.

2. 2

   Bring the pot to a boil, then reduce heat to low and simmer for at least 15-20 minutes until the chicken is cooked through.

3. 3

   Prepare an ice bath in a large bowl. Once the chicken is done, immediately move the chicken pieces to the ice bath; this ensures the meat and skin become firm and bouncy.

4. 4

   Using a spoon or fine mesh strainer, scoop out and discard any foam or impurities from the cooking liquid (the soup).

5. 5

   Continue to boil the remaining chicken soup on low heat until the volume has reduced by half, concentrating the flavor.

6. 6

   Place the chilled chicken into a Tupperware or airtight container.

7. 7

   Prepare the marinade by mixing the reduced chicken broth with Shaoxing wine (Shaoxingjiu) in a 1:1 ratio. Pour this mixture over the chicken until submerged.

8. 8

   Seal the container and marinate in the refrigerator for at least 8-10 hours.

9. 9

   To serve, slice the cold chicken and place it on a warm bed of rice. Garnish generously with sliced green onions and cilantro, and serve with a soft-boiled egg on the side.

Notes

The 1:1 ratio of wine to broth is key for the signature 'drunken' flavor. The ice bath is essential for the traditional texture of the chicken skin. This recipe is excellent for meal prep as the flavor develops further over 24 hours.

Nutrition per serving

• main
• high-protein
• meal-prep
• Chinese
• chicken
• rice bowl
• cold appetizer