Why is it called drunken chicken?

The term “drunken chicken” refers to a popular Chinese dish that uses wine or other spirits as part of the cooking process. It is believed that the origin of the name dates back to the Ming Dynasty in the 14th century, when the Emperor ordered his royal cooks to create a dish using a chicken marinated in wine. The result was a succulent, flavorful dish that became a favorite of the upper classes in China.

The method of cooking this dish involves marinating the chicken in wine, soy sauce, and spices overnight, before slow-cooking it in a clay pot. The slow-cooking process allows the flavors of the marinade to penetrate the chicken and infuse it with flavor. The result is a tender, juicy chicken with a rich, slightly sweet flavor that pairs perfectly with the accompanying soy sauce.

The name “drunken chicken” has become so popular that it is now used to refer to many different versions of this classic Chinese dish, including versions made with sake, rice wine, or even beer. Despite its name, the dish does not actually contain any alcohol, as the alcohol evaporates during the cooking process. This dish is a popular restaurant item in both China and the United States, and is a delicious way to enjoy the flavors of Chinese cuisine.