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Sous Vide Chinese Drunken Wine Chicken - this is a traditional Chinese chicken recipe that is served cold, often as an appetizer. Sous vide guarantees a moist and juicy chicken

Sous Vide Chinese Drunken Wine Chicken

Servings 8 as an appetizer; 4 as a meal


  • 1 pound skinless boneless chicken
  • thinly sliced onion
  • shredded scallion
  • thin sliced ginger
  • sea salt
  • 3/4 cup low sodium chicken broth
  • 3/4 cup Chinese rice wine
  • 1/2 teaspoon sea salt


  • scallions or cilantro
  • daikon radish
  • carrots


  1. Lightly season chicken pieces with salt and place in vacuum seal bag, making sure pieces do not touch. Put some sliced onion, shredded scallion and a slice of ginger on top of each piece; seal bag.
  2. Sous vide for 1 1/2 hours at 64 degrees celsius if using dark meat, or 61 degrees celsius if using white meat; remove and let cool; cut chicken into 1/2"-3/4" slices; put in a deep container.
  3. Mix together chicken broth and rice wine and pour over chicken; sprinkle with 1/2 teaspoon salt. Cover and refrigerate overnight. Serve cold.
  4. Garnish with fresh cilantro sprigs or thinly julienned scallions, shredded carrots and shredded daikon radish, if desired.