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Shaoxing Drunken Chicken (绍兴醉鸡) II

Sunday, 1 June 2008

Did another version of Shaoxing drunken chicken earlier this week. This is much more straightforward as compared to the cold version. I usually add black fungus to this dish, but ran out of it.


  • 500g Chicken – chopped into pieces
  • 1 tbs sesame oil
  • ~5 slices of ginger
  • 2 stalks spring onions - cut into 1.5 inch pieces


  • 1 tbs oyster sauce
  • 1 tbs Light soya sauce
  • 1 tsp Salt
  • ½ tbs Sugar
  • 1 cup + 1 tbs Shaoxing wine


  • Sauté ginger and spring onions with sesame oil until fragrant.
  • Add in chicken, and stir fry until chicken is slightly browned.
  • Add in 1 cup of Shaoxing wine and the rest of A, cover lid and simmer until chicken is cooked and gravy thickened.
  • Add salt to taste.
  • Remove from heat, drizzle on 1 tbs Shaoxing wine.

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