Drunken chicken, main dish from China: what it is and how it is eaten

Drunken chicken is a dish where chicken is cooked and marinated with alcoholic drinks. It appears in Chinese, Taiwanese, Malaysian, Singaporean, Greek, and Latin American cuisines, with each region using its own alcohol and spices. The Chinese version is often served cold as an appetizer, while other versions may be served warm.

Share on WhatsApp

Chinese versions use Shaoxing wine for marinating the chicken
The dish can be served chilled with a jelly-like layer
Greek versions use ouzo and are often served warm
Latin American styles include beer and chiles
Found in Chinese, Greek, and Latin American cuisines

What is Drunken chicken?

Drunken chicken is a dish where chicken is prepared with alcohol, resulting in a distinctive flavor. In the Chinese style, the chicken is often steamed, chopped, and marinated in rice wine such as Shaoxing wine, along with aromatics like scallion and ginger. The finished dish can be served chilled, with a jelly-like layer formed from the cooking juices and alcohol, or served warm in other traditions. The taste is marked by the fragrance of the alcohol and the tender texture of the chicken.

Where does Drunken chicken come from?

The dish is closely tied to Chinese cuisine, particularly from Zhejiang province where Shaoxing wine is used. Over time, variations have developed in Taiwan, Malaysia, and Singapore, each adapting the method to local tastes. Similar preparations are found in Greece and Cyprus, where ouzo is used, and in Latin America, where beer and spices are common. The idea of combining chicken with alcohol appears in several food cultures.

How is Drunken chicken made?

A typical Chinese version starts by steaming a whole chicken, then chopping it into pieces. The cooked chicken and its juices are mixed with scallion, ginger, and salt, then marinated in rice wine or another spirit overnight in the refrigerator. This process infuses the meat with the flavor of the alcohol and creates a gelatin from the chilled juices. In Greek versions, chicken breasts are marinated in ouzo, sautéed, and then braised. Latin American styles use beer and chiles.

How and when is Drunken chicken eaten?

In China and Taiwan, drunken chicken is often served cold as an appetizer, with the pieces arranged for easy picking up with chopsticks. The jelly formed from the chilled juices is a notable feature. In Greece and Cyprus, it can be a meze (small plate) or a main dish, served warm. Latin American versions are usually served hot. The dish is enjoyed in both everyday and festive settings, depending on the region.

Kinds of Drunken chicken

Regional differences are marked by the choice of alcohol and spices. Shaoxing wine is traditional in eastern China, while ouzo is used in Greece and Cyprus. In Latin America, beer and chiles give a different character to the dish. Some versions use distilled liquors like whiskey or sherry. The serving temperature also varies: Chinese versions are typically chilled, while others are served hot.

What Drunken chicken means

Drunken chicken is part of regular dining in several countries and may be found in restaurants and at home. In China, it is a common appetizer, especially in banquets. In Greece and Cyprus, it is a familiar offering in tavernas. The dish showcases how alcohol is used in cooking to deepen flavors and create new textures, and its presence in multiple cuisines reflects its adaptability.

Questions people ask about Drunken chicken

What is drunken chicken made of?

Drunken chicken is made with chicken, an alcoholic beverage such as rice wine, and often includes scallion, ginger, and salt. The specific alcohol and spices vary by region.

Where does drunken chicken come from?

The dish has roots in Chinese cuisine, especially Zhejiang province, but also appears in Taiwan, Malaysia, Singapore, Greece, Cyprus, and Latin America, each with its own style.

How is drunken chicken served?

In Chinese cuisine, it is usually served cold as an appetizer, sometimes with a jelly formed from the juices. In Greece and Latin America, it is often served warm as a main dish.

What kind of alcohol is used in drunken chicken?

Shaoxing wine is traditional in Chinese versions, ouzo in Greek versions, and beer in Latin American styles. Other spirits like sherry or whiskey may also be used.

Is drunken chicken always made the same way?

No, the method and ingredients vary by region. Some versions are steamed and chilled, others are sautéed and braised, and the choice of alcohol and spices changes with local tastes.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Drunken chicken", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

Chicken tikka masala: Kelly Sue, CC BY 2.0, source

Paella: Jebulon, CC0, source

Pasta: Deror avi, CC BY-SA 3.0, source

Tofu skin roll: Takeaway, CC BY-SA 4.0, source

Bratwurst: Pressestelle BFK Urfahr-Umgebung, CC BY-SA 2.0, source

Mu krop: Ceeseven, CC BY-SA 4.0, source

Jerk: OUTography.com, CC BY 2.0, source

Drunken chicken