Drunken chicken or zuì jī (醉鸡)

I am not a fan of cold dishes but the one exception is the “drunken chicken”, which for me, is like an alternative to my favourite Hainan chicken rice.

The first time I tasted the “drunken chicken” (醉鸡), I was surprised that it was cold!

Haha, this is a clear example of how little experience I have with Chinese food 😀

If you read this post about our experience at a ‘hot pot’ restaurant, you’ll notice that drunken chicken also comes with a lot of garnishing (garlic, scallions, chilli oil, sesame oil):


Anyway, I really like drunken chicken, especially this version:

“the whole chicken is first steamed then chopped up into pieces appropriately sized for picking up by chopsticks. The steamed meat, along with its juice, is cooked with scallions, ginger and salt. After the chicken is cooked it is marinated in Chinese liquor, sherry or hard liquor, like whiskey, overnight in the refrigerator. The chicken is served chilled, often as an appetizer.”

(Source: Wikipedia)

And that is why it’s called “drunken chicken” because it had been “drinking wine” all night 😉

Due to the marination, the chicken is quite tender that even kids could eat it. Of course, I dare not give the kids too many pieces since there is wine in it.

Mmm…it’s really lovely though and it’s one of my favourite Chinese foods 😀