![](https://onkitchentable.com/wp-content/uploads/2023/06/wubeibei_Take_a_close-up_realistic_photograph_of_Drunken_Chicke_dedfdb71-d3cc-44be-b66a-e987ba7a38ca-PhotoRoom-1170x650.webp)
Chinese Drunken Chicken is a traditional famous dish in the Jiangsu and Zhejiang regions, belonging to the Zhejiang cuisine. It is a culinary masterpiece that combines chicken meat with alcohol. The aroma of the wine is rich, infusing the tender chicken meat, leaving both people and chicken intoxicated. The process of making Drunken Chicken is extremely meticulous, requiring the selection of fresh chicken and the right amount of seasonings, with the most important ingredient being alcohol. Generally, commonly used types of alcohol include yellow rice wine, cooking wine, or Shaoxing Huadiao wine. These alcoholic beverages blend into the chicken meat and, through unique marinating and cooking techniques, give Drunken Chicken its distinctive texture and flavor.
Ingredients
- Marinade: