Comments on: Head into Summer with Drunken Chicken

By: It’s All Under Control | Fine Furious Life

It’s All Under Control | Fine Furious Life — Fri, 26 Sep 2008 03:09:07 +0000

[...] be accompanying spiced lychees and vanilla pots de crème, both already chilling in the fridge.) Red Cook’s drunken chicken has been relaxing in its own aspic since early this morning–I plan to serve it skinless and [...]

By: zenchef

zenchef — Thu, 26 Jun 2008 03:01:48 +0000

I love drunken chicken but i never dared to make it myself. Thanks for demystifying it. Maybe i’ll give it a try now. It looks great!

By: Kian

Kian — Sat, 31 May 2008 15:50:52 +0000

I have used the usual cooking wine found in Chinese market for this dish successfully. There are quite a number of very good wineries from Shaoxing that export their wine to Chinatown wine store in North America. But the small boutique wineries are still not available here. A good wine for cooking is Pagoda Brand five-year old Shaoxing wine. (It is the official wine used by the government for official function. As printed on the bottle.)

Good luck!

By: [eatingclub vancouver] js

[eatingclub vancouver] js — Sat, 31 May 2008 00:05:47 +0000

Do you have any recommendations for the brand of Shaoxing wine that can be used for this dish?

Although we use Shaoxing wine on a fairly regular basis, we are not that discerning with it and usually buy the one with the red label. I notice that there are some different ones available though, so there might be differences that should be noted when making a dish that would have the wine as a primary flavour.

By: Michele

Michele — Thu, 29 May 2008 05:08:10 +0000

I love drunken chicken wings. Some people find the pasty, flabby skin off-putting. Not you or I!