This dish was created after the debut of Shaoxing wine (绍兴酒) during the Spring and Autumn Period (春秋时代) (771—476 BC), when the feudal states of Eastern Zhou were at war with one another.


Drunken Chicken showcases China’s wine culture, as well as its interactions with Chinese cooking and preservation methods. The chicken was originally served whole but is today chopped into small appetiser portions instead.

Drunken Chicken (醉鸡)

  • One Person

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