Comments on: Drunken Chicken

By: Elodie Jane Amora

Elodie Jane Amora — Mon, 04 Jul 2011 10:32:14 +0000

This looks like something I would love to eat! Thanks for sharing! :)

By: Omar

Omar — Wed, 08 Jun 2011 16:46:45 +0000

The trick is to simmer the chicken after the second boil. Keep the flame low so the bubbles rise up to the surfact slowly, almost one at a time. Secondly, be patient. Third, shock the chicken in ice water after it is cooked.

By: Catherine

Catherine — Sat, 05 Mar 2011 03:24:19 +0000

Whenever I steam or boil whole chicken, the skin always tears when I try to handle the whole chicken. Any tips on keeping the skin flawless?

By: ealna2000

ealna2000 — Tue, 21 Dec 2010 20:04:09 +0000

you have shaoxing wine and sugar in your recipe but i didn’t see you use it.
when should i use it if i choose steam method?

By: natx

natx — Sat, 18 Sep 2010 02:12:00 +0000

this is crazy delicious. i cooked this twice over the period of 2 weeks. and my husband is still crazy over it, and he’s been raving about it so much, his friends want to try it too. i always have to cook extra for him to get his 2nd helping.
thank u so much for posting this. really helps singaporeans living overseas get over their cravings for sg hawker food. hehe.
i posted this recipe on my blog, and added a link to u..
thanks once again.

By: I WON! « From Our Family Kitchen

I WON! « From Our Family Kitchen — Sat, 31 Jul 2010 03:25:43 +0000

[...] (Drunken Chicken recipe courtesy of RasaMalaysia) [...]

By: Andy Crofts

Andy Crofts — Fri, 30 Jul 2010 17:26:47 +0000

Can’t believe I first made this some 30 years ago. I bought the ingredients from a fantastic – I really mean fantastic (you could spend an afternoon there, and not get bored) – Chinese wholesale shop in Birmingham, England. Even bought an expensevive-ish (£10?) chinese meat chopper to cut the chicken.
My variation? I substituted the rice wine with sherry. That’s all, Must’ve made it at least 10 times for my guests, and it vanished before I could ask “anyone for more??”

By: Rasa Malaysia

Rasa Malaysia — Mon, 10 May 2010 05:19:17 +0000

Dry sherry or cooking sake.

By: Ruby

Ruby — Mon, 10 May 2010 03:15:57 +0000

Is there another substitue for rice wine?

By: Mel

Mel — Mon, 03 May 2010 08:31:24 +0000

Can you have this dish hot with out reheating to avoid drying it out?