Drunken Chicken

This Drunken Chicken infused with tapuey—a traditional Ilocano fermented rice wine—offers a beautiful meeting of heritage and technique, turning a simple chicken fillet into a silky, aromatic delicacy. The dish begins with something deceptively humble: a seasoned chicken leg fillet shaped into a tight, neat cylinder. But from the moment it enters the steamer, resting above a broth layered with goji berries, five spice, star anise, onions, leeks, ginger, and garlic, you already know it’s becoming something special.

As the chicken gently cooks, it absorbs the steam perfumed by warm spices and sweet aromatics. An ice bath follows, locking in its tenderness and giving it that signature firm-but-supple drunken chicken texture. But the real magic happens in the soak. The warm, fragrant broth is transformed with the addition of tapuey, whose subtle sweetness, earthy depth, and gentle alcoholic warmth create a marinade that feels both nostalgic and new.

Left to rest for hours—ideally overnight—the chicken slowly drinks in the flavors of the wine and spices, emerging with a mellow richness that lingers on the palate. Slice it thinly and the cross-section reveals a smooth, almost velvety interior; each piece glistens with the brine it has lovingly absorbed.

Served chilled or at room temperature, this Tapuey Drunken Chicken is a celebration of Filipino craftsmanship—honoring local ingredients while embracing techniques found in Asian banquet tables. It’s refined yet comforting, familiar yet adventurous. Every bite is a whisper of ginger, a breath of spice, and the gentle hum of tapuey, making it perfect as an appetizer, a centerpiece for a festive spread, or a quiet treat for yourself. It’s a dish that tells a story—beautiful, aromatic, and proudly Filipino.