Recipe: Drunken Chicken

27 Dec 2016

When you think of Box Hill Central, instantly you think of our amazing array of Asian cuisine. Whether it be our restaurants or fresh food market, the Centre offers an unparalleled range of unique produce and with an almost endless supply of cooking inspiration to draw from. 

During the festive period, why not prepare your friends and family a Chinese classic – drunken chicken.

You can pick up a fresh chicken needed for this recipe from Box Hill Central’s own Top Chicken, and the vegetables needed from the Fresh Food Market in the South precinct.




For Cooking Chicken

One whole chicken (or one whole Chicken breast skin-on)

4 to 6 large slices of fresh ginger

4 spring onions

1 teaspoon salt


Bring large pot of water to boil.

Add chicken, ginger slices, spring onions, and 1 teaspoon salt.

Reduce heat; simmer until chicken is cooked through, about 45 minutes.

Drain chicken; place in bowl of ice water to cool.


For Brining Chicken

4 cups of water

2 spring onions

5 tablespoons of salt

4 to 6 large slices of fresh ginger


Mix water, sliced green onions, salt, and ginger slices in large bowl until salt dissolves.

Drain chicken; add to saltwater brine.

Let stand 30 minutes at room temperature.


Chinese Rice Wine Marinade

500ml Shaoxing Wine or Dry Sherry

3/4 cup sugar


mix rice wine and sugar in medium bowl. Stir to dissolve sugar.

Season marinade to taste with salt.

Drain chicken. Cut into pieces. Transfer chicken to shallow glass baking dish. Pour marinade over.

Cover and refrigerate for 2 to 3 hours, or overnight for heavier taste


To Serve

Take the chicken out from refrigerator

Stand in room temperature for 15 to 20 minutes  

Discard the marinade

Transfer chicken to plate

Ready to serve