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Drunken chicken rolls – How to make (Easy Chinese recipe)

Drunken chicken rolls (Zuiji, 醉雞, 醉鸡) are my favorite appetizer for Chinese banquets and during Chinese New Year.

Chinese drunken chicken is boneless chicken meat rolled up and cut into slices and has a strong alcoholic flavor. The flavor of this chilled drunken chicken, coupled with the heavy alcoholic content, is so intense that it blew me away from the first bite. They can be prepared in advance and make for a refreshing cold dish, perfect as the first course of the dinner.

Delicious drunken chicken rolls (Chinese style). An easy recipe with incredible flavor. Best to serve cold as an appetizer. Simple steps to follow.

The flavor is absolutely sublime, with the combination of stock, wine, and aromatic herbs like dong guai and red dates used in the brining liquid. Once the chicken has been soaked overnight, you can look forward to that rich, intense flavor with every bite.

Is it complicated to make it? Not really. But it takes time because you must soak the chicken in the stock and wine concoction overnight. So it is best to make it a day in advance, leave it in the refrigerator, and consume it the next day.

It is worth the wait, for sure! I spent the last few days fine-tuning this recipe, and I want to share with you the result in this post. 

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  • Chicken. Always use deboned whole chicken legs, not breast meat. There are a few advantages to deboned chicken whole legs over chicken breast. The chicken leg is more flavorful since it is dark meat. Its shape is also suitable to form a rectangle for rolling up. Besides that, the skin adds a smooth texture to the drunken chicken roll and a visually appealing texture on the surface.  
  • Wine. Shaoxing wine is the choice of wine. Chinese yellow wine 黄酒 is the alternative that you can use. 
  • Stock. The flavor of the drunken chicken depends mainly on the stock. You can request the chicken vendor to debone the chicken leg and pack the bones separately. The bone is perfect for preparing stock to make the soaking liquid. You can also use the store-bought chicken stock as the base of the soaking liquid.
  • Seasoning. Aside from the chicken stock, other spices and herbs needed to create that herbal flavor include Dong Quai, ginger, red dates, bay leaves, and star anise. While red dates and goji berries are easier to get from Asian groceries, dong guai may only be available in Chinese medical halls (Chinese herbal shops). These ingredients add depth of flavor to the chicken and please try to get them before cooking.

The preparation involves steaming the chicken and soaking it in a chicken broth and wine concoction. 

a. Roll up the chicken meat

  1. After removing the bone from the chicken leg, put the chicken leg skin side down and make a few cuts on the thick part of the meat. The cuts help flatten the chicken, making it easier to roll up.
  2. Flatten the chicken leg with the clever blade to get an even thickness.  Rub in some salt and season with Shaoxing wine. Marinate for at least an hour before proceeding to the next step. 
  3. Drain off the excess marinade and pat dry. There are two ways to wrap up the chicken leg:
    • Wrap with aluminum foil. Cut a piece of aluminum foil about one foot long. Place the chicken on the foil, skin side down. Adjust its shape to form a rectangle. Roll up the aluminum foil like making a Swiss roll. Try to roll it tightly so that the chicken roll is packed tightly, as it may open up after cooking if not. Twist both ends of the foil to form a candy-like shape.
    • Tie with kitchen twine. The second method uses kitchen twine to tie up the chicken roll. It is a good option if you are concerned about using aluminum foil, but it may not roll up as tight as using the foil
chicken leg
marinate

b. Steam the chicken

  1. Place the chicken rolls on the steamer and steam over medium heat for twenty minutes. The exact duration depends on whether the chicken is at room temperature or kept in the refrigerator. 
  2. Check the doneness after twenty minutes. Pierce a sharp object (e.g., a wooden skewer) deep into the center of the chicken roll through the aluminum foil. The chicken is cooked if there is no blood oozing out. Another way is to insert a kitchen thermometer into the chicken. The chicken is done when the internal temperature reaches 70°C.
  3. Next, transfer the foil-wrapped chicken (or the twine-tied chicken) into an ice bath. The ice reduces the temperature immediately and prevents it from overcooking. It also helps to retain its juiciness and tighten up the chicken roll. 
  4. Remove the chicken from the ice bath when it is cold. Unwrap the chicken carefully and transfer the chicken essence inside the foil to the soaking liquid, which will be prepared in the following step.
wrap with aluminum foil
team the chicken

c. Prepare the soaking liquid with wine and stock

  1. Fill a small pot with water. Add the chicken bone, dong guai, red dates, ginger, bay leaf, and star anise to a boil. Season the stock with salt and sugar.  Simmer and cover to extract the flavor from the ingredients for thirty minutes. You can use a slow cooker to make your cooking easier.
  2. After 30 minutes, the amount should have been reduced substantially. Filter the concentrated stock through a cloth bag or a wire mesh strainer.
  3. Keep the filtered stock in the refrigerator or until it is cold before use. 
prepare the stock

d) Soak the chicken overnight 

  1. Add an equal portion of Shaoxing wine to the concentrated stock to become the soaking liquid. The amount of wine can be according to your preference. You may want to have a stronger alcohol taste or a milder variation suitable for everyone in the family. 
  2. Transfer the soaking liquid to a glass container or a ziplock bag. The container must be small enough to ensure the chicken roll is fully submerged.
  3. Add the goji berries. The chicken will taste bitter if you boil the goji berries with other spices, and therefore, should be added only now. 
  4. Place the unwrapped drunken chicken roll in the liquid. Keep it refrigerated overnight to let the chicken thoroughly absorb the flavor from the stock.
  5. Cut the drunken chicken roll into 1/4 inch thick. Arrange the chicken slices on a plate and drizzle some soaking liquid as gravy. Garnish with some goji berries, and serve as an appetizer. 
- soak the chicken overnight
 slice the chicken
Delicious drunken chicken rolls (Chinese style). An easy recipe with incredible flavor. Best to serve cold as an appetizer. Simple steps to follow.

Drunken chicken

Yield: 20 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Soaking Time: 12 hours
Total Time: 13 hours

You might have been served the drunken chicken rolls during any Chinese banquet that you attended. It is boneless chicken meat rolled up and cut into slices and has a strong alcohol flavor.
The flavor is heavenly, especially if you use dong guai and red dates to prepare the soaking liquid. After the flavor of wine, stock, and herbs absorbed into the meat on the next day, you can anticipate that intense flavor while you take a bite with the accompanying gravy.

Ingredients

Ingredients A

Ingredients B

Others C

Instructions

To cook the chicken 

  1. Debone the whole chicken leg (get help from the chicken vendor). Make a few slits at the thicker part of the chicken legs, then flatten it with the cleaver blade. Seasons with salt and wine. 
  2. Marinate for one hour. 
  3. Roll up the chicken legs like a Swiss roll, skin side down, with an aluminum foil. Alternatively, tie up the rolled meat with twine. 
  4. Steam for 25 minutes or until the chicken is cooked.  Shock the chicken in ice water to stop cooking immediately. Remove the foil after the chicken is cold. 

To soak the chicken 

  1. Simmer all the ingredients in B (except goji berries and wine) for thirty minutes. Strain. 
  2. Mix with the wine and goji berries after it is cold. 
  3. Place the liquid and the chicken in a container. Let it steep overnight to absorb the flavor in the refrigerator.

To serve 

  1. Cut the chicken into 1/4 inch thick. Drizzle some soaking liquid on it and serve cold. 
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 134mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g

This data was provided and calculated by Nutritionix on 5/17/2020

If you like this drunken chicken, you may want to try other similar recipes on this blog. Here are some of my suggestions:

  • Soy sauce chicken is a quick and easy dish requiring minimum effort. It is full of the flavor of soy sauce and a myriad of Chinese herbs. Best to serve with steamed rice.
  • Bang Bang chicken is another appetizer you may want to try. It is prepared with boneless shredded chicken.
  • Lemongrass chicken – A Vietnamese-style dish prepared with lemongrass and debone chicken thighs. Try this if you are bored with only using salt and pepper to season the meat.

Kevin Chen

Thursday 23rd of July 2020

Hi KP, Since it took so long to prepare this wonderful dish , may I know if it can be done, say 6 rolls in one go and keep them for latter use. What is the best way to keep the rolls for later consumption? Freezing it?

KP Kwan

Friday 24th of July 2020

Hi Kevin, I have never try to freeze it before, but if I do, I will attempt by the following way: - Prepare the chicken until the step of wrapping up with aluminum foil. - Keep them in the freezer. - when I want to consume it, remove it in advance until it returns to room temperature, then steam as usual and continue the other steps.

I don't think the cooked chicken is suitable to freeze, so I will stop short of freezing the raw chicken. Thanks, KP Kwan

May

Wednesday 20th of May 2020

Hi KP Kwan, if I use yellow wine to cook this, do I need to boil the wine or can I use it direct from the bottle?

Also, do I have to remove the aluminium foil before soaking into the ice water? I’m worried that if I soak with the foil , the chicken essence will be diluted or lost.

KP Kwan

Wednesday 20th of May 2020

Hi May, 1. I suggest using yellow wine without boiling to get a better flavor, which means direct from the bottle. 2. It is very hot to remove the aluminum foil after steaming. If you can handle the heat, remove the foil first is safer so that you will not lose the chicken essence. Otherwise, use a larger foil like me, and roll the chicken more than a layer. I work for me so far without leaking. KP Kwan

richard edwards

Wednesday 20th of May 2020

I must be missing something... the photos seem to show some "edible" wrapping about the rool of chicken... there was a brief mention of the skin earlier, but it does not seem to compute nor balance with the quantities... all of the other preparation is clear, concise, and I am sure we can accomplish it (eventually if not the first time).... we could wrap it in corn husks like a tamale and thereby have individual servinings, but that is not your concept or presentation... HELP... we are anxiously wanting to add this to our Asian Collection of Favorites... sincerely

KP Kwan

Wednesday 20th of May 2020

Hi Richard, I hope I am getting it right of what you are unsure of. The chicken is rolled up, with the skin facing the outside of the roll. The image shows the skin is on the surface of the chicken slices, which is a bit shining due to the reflection. To get that, I use skin-on boneless chicken thigh meat. Since there is some fat in the chicken stock while boiling with other herbs, the fat will congeal after chilling in the refrigerator, and you will expect it is a bit jelly-like texture sticking on the surface after removing from the fridge. I hope this information is useful :) Cheers! KP Kwan

KP Kwan

Tuesday 19th of May 2020

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.

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