Photograph of the finished Shaoxing wine chicken

China · Gà hấp rượu Thiệu Hưng kỷ tử

Shaoxing wine chicken

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 3.7 lb
  • Photograph of Shaoxing Wine Shaoxing Wine 2 cups
  • Photograph of Goji berries Goji berries 2.1 oz
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 7.1 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Chop the chicken into pieces and marinate with salt, oyster sauce, and julienned ginger for 20 minutes.
  2. 2 Arrange the chicken pieces in a deep dish along with the softened shiitake mushrooms and goji berries.
  3. 3 Pour Shaoxing wine directly onto the chicken; do not dilute it with water.
  4. 4 Steam over high heat for 25 minutes to allow the alcohol vapor to infuse into the meat and the juices to collect at the bottom of the dish.
  5. 5 This version is best eaten hot right after steaming, unlike the chilled version which is eaten as an appetizer.
  6. 6 Sprinkle chopped scallions over the chicken and pour the remaining liquid from the plate over it.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: place the deep dish on a rack, steam the chicken at low pressure for 12 minutes, then release the pressure naturally for 5 minutes to make the meat juicy and retain the wine liquid in the dish. Step 6 still pour the remaining liquid over the chicken.

Start cooking