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Bloomin’ awesome! The original recipe for this is from Alvin who featured on Masterchef Australia in 2010 and 2022. I had the recipe from 2010 but in 2022 we can’t access the Australian site to get Alvins 2.0 version. I watched the episode and have done my best to create an amazing, complex and ultimately delicious dish. I hope I’ve done it justice.

Drunken Chicken

700 ml Shaoxing wine

250 ml mirin

250 ml water

40g Jaggery/palm sugar

5 cm ginger, sliced into 1cm pieces

3 × 250g chicken breasts, skin on

Drunken Broth

Reserved poaching liquid

4 bird’s eye chillies, halved lengthways

3cm ginger, sliced

1½ tbsp shaved jaggery plus extra to taste

1½ tbsp rice wine vinegar, plus extra to taste

Pinch salt

Salad

60 g roasted peanuts

½ mango, sliced then cut into matchsticks

70 g green beans, trimmed

4 tbsp chopped dill

4 tbsp chopped mint

4 tbsp chopped coriander

50 g baby leaf salad leaves

1 tbsp tamari (GF) or soy sauce

1 tsp rice vinegar

2 tsp sesame oil

2 tbsp lime juice

1 tbsp shaved jaggery

1 bird’s eye chilli, sliced

Drunken Chicken

Remove skin from chicken, carefully scrape any excess fat from the underside of the skin and place onto on a lined tray. Sprinkle with salt and cover with baking paper then another tray. Bake in oven until crispy, check after 20 minutes, may need a little longer. Break into shards and set aside.

In a large saucepan add the shaoxing wine, mirin, water, jaggery and ginger. Bring to the boil. Add chicken breasts then remove from heat. Cover with a lid and allow to poach for 20 minutes.

When cool to touch, shred chicken breasts, reserving the poaching liquid.

Drunken Broth

Bring poaching liquid to a boil and reduce to 750 ml. Add chillies and ginger and simmer for 20 minutes. Add jaggery, rice wine vinegar and salt, adding more if required. Strain broth and set aside, keeping warm.

Salad

Place the shredded mango, green beans, herbs, salad leaves and peanuts in a bowl. Whisk the soy/tamari, rice vinegar, sesame oil and lime juice to make a dressing. Stir in the sugar until dissolved. Taste the dressing and adjust if necessary. Add dressing to salad along with the sliced chillies.

To serve, ladle broth into bowls. Add shredded chicken then pile the salad on top. Finish with chicken skin shards.

Drunken Chicken

Jules
Bloomin' awesome! The original recipe for this is from Alvin who featured on Masterchef Australia in 2010 and 2022. I had the recipe from 2010 but in 2022 we can't access the Australian site to get Alvins 2.0 version. I watched the episode and have done my best to create an amazing, complex and ultimately delicious dish. I hope I've done it justice.
5 from 1 vote
Prep Time 15 minutes
Cook Time 50 minutes
Course Starter
Cuisine Asian
Servings 4 people
Calories 437.7 kcal

Ingredients
  

Drunken Chicken

  • 700 ml shaoxing wine
  • 250 ml mirin
  • 250 ml water
  • 40 g jaggery/palm sugar
  • 5 cm ginger sliced
  • 3 skin on chicken breast fillets (approx 250 g)

Drunken Broth

  • reserved poaching liquid
  • 4 birds eye chillis sliced in half lengthways
  • 3 cm ginger sliced
  • 1.5 tbsp jaggery shaved
  • 1.5 tbsp rice wine vinegar

Salad

  • 60 g roasted peanuts roughly chopped
  • 1/2 mango sliced and cut into matchsticks
  • 70 g green beans trimmed
  • 4 tbsp chopped dill
  • 4 tbsp chopped mint
  • 4 tbsp chopped coriander
  • 1 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 2 tbsp lime juice
  • 1 tbsp jaggery shaved
  • 1 birds eye chilli thinly sliced

Instructions
 

Drunken Chicken

  • Remove skin from chicken, carefully scrape any excess fat from the underside of the skin and place onto on a lined tray. Sprinkle with salt and cover with baking paper then another tray. Bake in oven until crispy, check after 20 minutes, may need a little longer. Break into shards and set aside.
  • In a large saucepan add the shaoxing wine, mirin, water, jaggery and ginger. Bring to the boil. Add chicken breasts then remove from heat. Cover with a lid and allow to poach for 20 minutes.
  • When cool to touch, shred chicken breasts, reserving the poaching liquid.

Drunken Broth

  • Bring poaching liquid to a boil and reduce to 750 ml. Add chillies and ginger and simmer for 20 minutes. Add jaggery, rice wine vinegar and salt, adding more if required. Strain broth and set aside, keeping warm.

Salad

  • Place the shredded mango, green beans, herbs, salad leaves and peanuts in a bowl. Whisk the soy/tamari, rice vinegar, sesame oil and lime juice to make a dressing. Stir in the sugar until dissolved. Taste the dressing and adjust if necessary. Add dressing to salad along with the sliced chillies.
  • To serve, ladle broth into bowls. Add shredded chicken then pile the salad on top. Finish with chicken skin shards.

Nutrition

Calories: 437.7kcalCarbohydrates: 51gProtein: 22.5gFat: 17.4gSaturated Fat: 3.7gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 7.4gTrans Fat: 0.1gCholesterol: 54.2mgSodium: 600.3mgPotassium: 400.7mgFiber: 2.3gSugar: 35.6gVitamin A: 474.9IUVitamin C: 13.9mgCalcium: 43mgIron: 1.4mg
Tried this recipe?Let us know how it was!

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