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Recipe for :

Drunken Chicken

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe. Mrs Susie has this to say about this recipe:

"Because it cooks by steaming, this chicken stays meltingly tender. The longer it marinates in sherry, the more drunk it becomes. Traditionally the meat is left on the bone and hacked into small pieces but, for easier eating, bone the chicken before you marinate it. This can be served as an appetiser or as a main dish".


1 1/2 pounds chicken breasts
2 tsp. salt
2 whole green onions, sliced into thin slices
2 thin slices fresh ginger, crushed with the side of a cleaver.
1/2 cup dry sherry


Split chicken breasts in half. Rub with salt, cover and chill for 2 hours. Pour off any liquid that forms,and place chicken in a heat proof bowl that will fit inside a steamer. Cover with onions and ginger. Steam for 30 minutes over boiling water.*

Remove from heat and let chicken and cooking juices cool. Pull meat off bones in large pieces and place in a plastic bag with the cooking juices and the sherry. Seal bag and refrigerate for at least 1 day or as long as 3 days.

Turn bag occasionally to distribute marinade. To serve, remove meat from marinade, cut into bite sized pieces and arrange on a serving dish.

*If you do not have a steamer, one can be easily made using a tuna can with both top and bottom removed. Place inside a pan large enough to hold what ever dish you are steaming. Fill the large pan 1/2 way with boiling water and place bowl or plate on the tuna can. Cover pan tightly while steaming food. Lift the lid so the steam flows away from you when you lift it.

Serves 6

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favour and get a good one. I think I paid $20 for mine but again that was 20 years ago".