This drunken chicken is deliberately make-ahead (so you can relax tomorrow).
, a column where we talk you through the dishes and drinks we can make with our eyes closed.
Let’s pretend we’re pals and we happen to be chatting on the phone about our failed New Year’s resolutions, the boy next door, and how to use up the chicken in your freezer. Rather than a ho-hum roast, I would say, “How about turning to Taiwanese drunken chicken , which is brothy and fragrant and guarantees leftovers you actually want to eat?”With roots from China, specifically Shaoxing, a city in the Zhejiang province, the dish makes full use of the famous Shaoxing rice wine, commonly.
You can find riffs on drunken chicken all around Asia. It’s most commonly made with the whole bird, cut up and sold by the piece in restaurants and street food stalls. My family always makes drunken chicken using the whole chicken because we are a family of eaters, but the same process and technique can be used for whatever cuts you have.
My favorite is boneless chicken thighs, which can be rolled up ballotine-style and cut into thick slices. But if aesthetics mean little to you, as they do to me, you can swap in any cut of chicken you may have in the fridge: Drumsticks, breasts, and even wings all result in a stellar dish.3 boneless, skin-on chicken thighsgreen bits of scallions, a knob of ginger,a splash of Shaoxing wine
. Bring the mixture to a boil, and then reduce it to a simmer. Simmer until cooked through, about 10 minutes. At this stage, in Asia, many cooks take out the chicken and plunge it in cold water, for rarer meat, but resting in the hot broth ensures it’s cooked thoroughly without a hint of pink—turn off the heat, put the lid on, and let the chicken rest for another 10 minutes. You’ll know it’s done when you cut through the meat and the juices run clear.
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