Drunken Chicken (boneless)


After months of cool nights, the hot weather is here again.
I crave for cold food, and I kept thinking about drunken chicken.
Perhaps it is the lingering taste of the Shao Hsing wine steeped in the succulent meat, or is it the cold sauce that I love to sip?

I have blogged about drunken chicken using drumstick bone in.
This time around, using the chicken leg but boneless.

The chicken seller at the wet market was offering fresh chicken legs. Ask nicely, and they will be happy to de-bone it for you. I get to keep the bones for making stock as well.

The sliced boneless chicken rolls look inviting and are ideal as an appetiser.
Trust me, it will "Wow"  your guests.

You will need:

6 chicken legs
4 tablespoon fish sauce
2 cups Chinese cooking wine (Shao Hsing Wine)
1 tablespoon sugar
1- 1 1/2 cup of chicken stock or juice from the steam chicken
a handful of wolf berry (briefly soaked and drained)
1 teaspoon of salt


1. Marinate the chicken with salt for at least 30 mins and set aside.

2. Place chicken in cling wrap or foil and roll up chicken, tighten both ends.

3. Place chicken in steamer and steam for 10 mins.

4. After 10 mins, remove chicken from the steamer, unwrapped the wrapping and pour the juice into a container. Plugged the chicken into a cold water bath for 10 mins.

5. Meantime, add the wine, sugar, fish sauce and wolf berry and chicken juice/stock into a sauce pan. Let boil.

6. Turn off heat when sugar entirely dissolved. Let cool.

7. When the sauce is totally cool, submerge the rolled chicken in the marinate.

8. Marinate in fridge for at least 6 hours, of course, the longer, the better.

8. Sliced and served with sauce.

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