Kwei-Fei Chicken

Name: Kwei-Fei Chicken
Yield: Serves 4
Cuisine: China
Ingredients: 1 chicken stock/bouillon cube; 4 spring onions/scallions; 4 spring onions/scallions; 1 chicken stock/bouillon cube; 2.5 ml/½ tsp salt; 45 ml/3 tbsp light soy sauce; 120 ml/4 fl oz/½ cup Shaoxing wine or dry sherry; 45 ml/3 tbsp port; vegetable oil, for deep-frying; 120 ml/4 fl oz/½ cup Shaoxing wine or dry sherry; 1 whole chicken, about 1.5kg/3¼lb

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Commonly called ‘drunken chicken’, this is a Beijing classic. Yang Kwei-Fei was an empress of the Tang Dynasty in the 7th century, noted not only for her beauty but also for her fondness for a tipple. If legend is to be believed, she was known to instruct her palace chefs to souse chicken with huge quantities of wine.

Ingredients

1 whole chicken, about 1.5kg/3¼lb
120 ml/4 fl oz/½ cup

Asia
China
Main course
Beijing

Method

Rub the chicken inside and out with 15 ml/1 tbsp each of the Shaoxing wine or sherry, and the soy sauce. Set aside for 20 minutes.
Heat the oil in a wok and deep-fry th