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Drunken chicken


  • Place the chicken in a flat bowl in a steamer.
  • Then sprinkle the ginger, 1 thickly sliced spring onion, 1 tspn each salt and sugar, and 2 tbsp rice wine on top. Cover and steam for 20-30 mins. Set aside to cool, retaining the juices.
  • To make the dressing, whisk together about ½ cup of the cooled poaching liquid with ½ cup rice wine, the sesame oil and a pinch each of sugar and salt. Taste for seasoning.
  • Slice the chicken on the diagonal and place in one large bowl (or individual bowls). Spoon the dressing on top and scatter with finely sliced spring onion.
  • Serve cold.


  • 500 gm boneless chicken thighs
  • a good piece of fresh ginger, peeled & julienned
  • 3 large spring (green) onions
  • sea salt
  • sugar
  • Chinese rice wine
  • a good splash of sesame oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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