Shanghai drunken chicken rolls is an excellent appetizer that you can make some in advance because the dish is served cold. The reason why this dish is called Shanghai drunken chicken rolls is because the chicken is marinated in Shaoxing hua tiao wine and the chicken is rolled into a shape of a log before cooking.

Shaoxing hua tiao wine

Shaoxing wine is one of the most famous varieties of Chinese yellow wine fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province adjacent to Shanghai. Getting a good decent bottle of aged Shaoxing wine will help achieve incredible flavour.

• If you have kids or underage minors, do add the wine in the broth to boil off the alcohol.
• You may want to add more wine depending on your preference but it will make the broth bitter.

Chicken

Chicken legs will be preferred for this recipe as it’s more tender and juicy. The skin will help hold the meat in place and prevent it from separating.

• If you are not going to ‘wow’ any guests, you can just steam the chicken without shaping it into a log.
• For a healthier choice, do feel free to use chicken breast. Even better if you can sous vide it instead for a more tender mouthfeel.
• Chicken wing can be used too, just boil them till just cooked. Cool, and marinate in broth.

This dish is easy to prepare but the wait to dig into it is going to be arduous!

Shanghai-style Drunken Chicken Rolls

LaabiCook.com

An excellent appetizer that you can make some in advance because the dish is served cold

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chill 1 day d

Total Time 1 day d 1 hour hr

Course Appetizer, Side Dish

Cuisine Chinese

Ingredients

  

Chicken Rolls

• 2 Chicken thighs deboned
• ½ tsp Salt
• ¼ cup Shaoxing hua tiao wine

Broth

• Chicken bones from chicken thighs
• 500 ml Water
• 2 Bay leaves
• 3 pcs Red dates
• 2 pcs Dang gui
• 6 slices Ginger
• 2 tsps Salt
• 2 tbsps Sugar
• 2 tbsps Soy sauce
• 1 tbsp Goji berries
• 1 cup Shaoxing hua tiao wine

Instructions

 

Chicken rolls

• Smack chicken slightly with back of knife.
• Place in container, sprinkle with salt and pour in Shaoxing hua tiao wine, put aside to marinate for 30 mins.
• Shape chicken into a log, skin side out. Wrap chicken tightly in foil, twisting both ends like a candy.
• Place wrapped chicken in steamer, cover and steam on high heat for 20 mins. Then turn off heat and let it sit for another 5 mins.
• Transfer chicken to an ice bath for 15 mins to stop cooking process and lock in remaining juices.

Broth

• Chop chicken bones in half, place in pot. Add water, bay leaves, red dates, dang gui, ginger, salt, sugar and soy sauce.
• Bring broth to a boil. Then turn heat to low, simmer for 30 mins.
• Turn off heat, put aside and let it cool.

Assemble and chill overnight

• Strain broth into a container after it has cooled. Add goji berries and Shaoxing hua tiao wine.
• Unwrap chicken and place in broth. Cover and refrigerate for at least 24 hours.
• Slice rolls about 1cm thick before serving.

Video

Notes

1. If you have kids or underage minors, do add the wine in the broth to boil off the alcohol.
2. You may want to add more wine depending on your preference but it will make the broth bitter.
3. Use the leftover broth to cook yourself an awesome bowl of noodles for supper.

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