Drunken Chicken Hotpot

Name: Drunken Chicken Hotpot
Yield: 6 Serves
Cuisine: Australian
Ingredients: 20 ml ginger juice; 5 ml spring onion juice; 3 g sandy ginger (also called lesser galangal, ask for it in dry form from an Asian grocer); 2 tbsp salt; 1 bottle Shao Hsing rice wine (ask at an Asian grocer); 2 slices angelica roots; 10g goji berries; 500 ml rich chicken stock, cold; 30 g salt

Preparation info

6
Serves

Difficulty
Easy

Appears in

Cheong Liew

By David Sly and Cheong Liew

Published 2025

About

You know this is special when you hear Cheong exclaim, Ooh, my favourite dish!

Ingredients

Marinade

2 tbsp salt
1 bottle Shao Hsing rice wine (ask at an Asian grocer)
2

Oceania
Australia
Main course

Method

Cut the ribcage away from the whole chicken with a large sharp kitchen knife or cleaver. Separate the legs, breasts and wings. Sprinkle salt over the chicken portions. Place sliced angelica root and goji berries in a muslin bag and add to the Shao Hsing wine and cold chicken broth. Cover chicken pieces in this marinade for six hours.

Place in a clay hotpot or casserole

Ingredients

Marinade

Method

Photos