Photo of the Week: Chinese Drunken Chicken from Din Tai Fung in Taipei, Taiwan

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.

Erin De Santiago

Erin is a freelance travel, food, wine, and Disney Theme Parks writer splitting time between Belize and the Netherlands. She has written for outlets like Viator, TripAdvisor, Roam Right Travel Insurance, Expedia, Hipmunk, Trivago, MasterCard, and she is AFAR Magazine's Belize expert. Erin was the primary author for Belize's official visitor magazine in 2013, and the English language editor for a renowned Spanish chef's second cookbook. Erin also holds a Certified Specialist of Wine (CSW) designation and has traveled to 70 countries on six continents in search of good food and wine, and all things Disney.