Drunken chicken breasts – Lynne Lee-Diep

Drunken Chicken Breasts

Drunken Chicken Breasts


(serves 8-10)


675-900g (1.5-2lb) bones but not skinned chicken breasts

7.5-10ml (1.5-2tsp) fine sea salt

1.5-2.5ml (0.25-0.5tsp) sugar

15-22.5ml (1-1.5tbsp) ginger juice or puree

2-3 spring onions, trimmed, halved crossways

175-250ml (6-8fl oz) shaoxing wine or med. dry sherry



– Place chicken breasts in a dish suitable for steaming.Sprinkle half the salt on one side, turn over and sprinkle remaining salt.Sprinkle sugar, dribble ginger juice, place spring onions on top.


– Transfer dish with chicken to a steamer and steam over high heat for 15 minutes or until cooked. Remove from steamer.


– While still hot, put put half the chicken into an earthenwaew or glass pot so they fit snugly and pour half the wine sherry over.Place remaininh chicken on top and pour in remaining wine/sherry.Pour in all steaming juices.  Cover with lid.


– Leave in a cool place for 4-6 hours.  If juices do not cover chicken, shift order of pieces and put into refrigerator.Liquid will turn jelly-like. Chicken is ready to serve cold, sliced with the sauce.


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