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Sous Vide Drunken Chinese Chicken with Shaoxing Wine Recipe

Sous Vide Chinese Drunken Wine Chicken is a contemporary take on a classic Chinese dish.
Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

Over the past year I’ve been cooking chicken sous vide and I’m consistently impressed with how moist and tender the results are. When done correctly, sous vide prevents dry, overcooked meat—assuming you choose an appropriate temperature for the cut you’re using.

Different authorities suggest varying temperatures and times for sous vide chicken. Sources such as Serious Eats, Modernist Cuisine, and ChefSteps offer useful guidance, but preferences vary. I encourage experimenting with a few temperatures to find the texture you like best.

Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

Personally, I prefer chicken with a tender, poached-like texture rather than the firmer, stringy texture that comes from overcooking. If you’ve tried Chinese White Cut Chicken (poached chicken), you’ll know the delicate mouthfeel I aim to reproduce with sous vide.

For boneless chicken breast, I found 58°C leaves the meat a little too pink for my liking, while 61°C gives a texture I find ideal. Dark meat behaves differently: my initial attempt at 75°C for thighs was disappointing, and I found recommendations around 64°C for dark meat produced better results.

Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

Once you discover the temperatures and times that suit your taste, write them down for future reference. I’ve forgotten mine a few times, so sharing them publicly helps me and others remember what worked.

Now for the Drunken Wine Chicken: traditionally this dish is made by poaching a whole chicken with ginger and scallion, then slicing it and letting it marinate in a mix of the poaching liquid, rice wine, and salt. Using sous vide, I adapted the method for boneless pieces: I lightly salted the chicken, added slices of ginger, onion, and scallion, vacuum-sealed the pieces, and sous vided them until perfectly cooked. After cooling, the chicken is cut and soaked in a rice wine and broth marinade.

Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

This sous vide version of Chinese Rice Wine Drunken Chicken is delicious served chilled as an appetizer or plated as a main course.

Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

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Welcome to Progressive Eats, our virtual progressive dinner concept. This month’s theme is Boozy Cooking, hosted by Megan Myers of Stetted. For the event, contributors created recipes that incorporate beer, wine, or spirits.

A progressive dinner traditionally involves moving from house to house for each course. With Progressive Eats, bloggers share themed recipes so readers can explore a full menu across sites. We maintain a core group of contributors and occasionally expand; contact the organizers for information on participating.

Please see what everyone contributed for this Boozy Cooking event:

Boozy Cooking

Appetizers

  • Beer Cheese Dip in a Bread Bowl from Never Enough Thyme
  • Tequila Lime Chicken Wings from Spice Roots

Soups

  • Carbonnade Beef and Beer Stew from Mother Would Know
  • One Hour Ham and White Bean Soup from Miss in the Kitchen

Main Course

  • Rum Jerk Chicken from Stetted
  • Peruvian Pisco Roast Chicken (gluten-free) from The Heritage Cook
  • Red Wine and Pork Pasta Sauce from Food Hunter’s Guide
  • Sous Vide Chinese Drunken Wine Chicken from Jeanette’s Healthy Living

Desserts

  • Guinness Chocolate Cupcakes with Irish Whiskey Frosting from Creative Culinary
  • Irish Cream Pots de Creme from That Skinny Chick Can Bake
  • Chocolate Peanut Butter Porter Ice Cream Sauce from Pastry Chef Online
Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken
4.67 from 3 votes

Print

Sous Vide Chinese Drunken Wine Chicken

Servings 8 as an appetizer; 4 as a meal

Ingredients

  • 1
    pound
    skinless
    boneless chicken
  • thinly sliced onion
  • shredded scallion
  • thin sliced ginger
  • sea salt
  • 3/4
    cup
    low sodium chicken broth
  • 3/4
    cup
    Chinese rice wine
  • 1/2
    teaspoon
    sea salt

Garnish

  • scallions or cilantro
  • daikon radish
  • carrots

Instructions

  1. Lightly season the chicken pieces with salt and place them in a vacuum-seal bag, ensuring the pieces do not touch. Add sliced onion, shredded scallion, and a slice of ginger on top of each piece, then seal the bag.
  2. Sous vide for 1 1/2 hours at 64°C for dark meat, or 61°C for white meat. Remove and let cool, then slice the chicken into 1/2″–3/4″ pieces and place in a deep container.
  3. Combine the chicken broth and rice wine, pour the mixture over the chicken, and sprinkle with 1/2 teaspoon salt. Cover and refrigerate overnight to marinate. Serve cold.
  4. Garnish with fresh cilantro sprigs or thinly julienned scallions, shredded carrots, and shredded daikon radish if desired.

For more sous vide recipes, you might enjoy these posts:

How to Make the Perfect Sous Vide Poached Egg

The Perfect Sous Vide Poached Egg

Brined Sous Vide Turkey Breast with Sage Spice Rub

Sous Vide Turkey Breast - moist and tender turkey breast, cooked at 145 degrees