Ingredients

Method

Rub the chicken with salt, then rinse it under cold water.

In a large pot, bring the water to a boil. Add the chicken, reduce the heat to a simmer, and cook for 35-40 minutes, or until the chicken is cooked through. Turn off the heat and let the chicken cool in the cooking liquid for 15 minutes.

Remove the chicken from the pot and let it cool completely at room temperature. Reserve the cooking liquid.

In a separate pot, combine the Shaoxing wine, light soy sauce, sugar, star anise, cinnamon stick, and Sichuan peppercorns. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

Strain the wine mixture and combine it with 2 cups of the reserved chicken cooking liquid. Allow the marinade to cool completely.

Once the chicken is cool, debone it and cut it into bite-sized pieces. Place the chicken pieces in a shallow dish and pour the cooled marinade over the top, making sure all the pieces are submerged.

Cover the dish with plastic wrap and refrigerate it for at least 4 hours, or overnight for best results.

To serve, remove the chicken pieces from the marinade and arrange them on a serving plate. Drizzle a small amount of the marinade over the chicken, if desired. Serve the Drunken Chicken cold as an appetizer or light meal.