Drunken chicken is a common item in Chinese cuisine. It originated in the Zhejiang province of eastern China. The chicken is marinated in and then cooked in Shaoxing wine. Another version involves steaming the meat and then marinating overnight in the refrigerator. The chicken is served cold as an appetizer and has a liquor flavored gelatin that results from the mixture of alcohol and the cooking juices.
This is quite a unique dish and if you are not a fan of chicken with the skin on, you may not like it. I can take it or leave it – the gelatinous texture with the fatty skin is a little much for me.