G&T drunken chicken with carrots and dukkah

G&T drunken chicken with carrots and dukkah

Mr Wilkinson's Simply Dressed Salads
Jacqui Melville

A simple way to poach chicken, really playing on the Chinese version of drunken chicken, but with an English twist. Please note: sipping an actual gin and tonic while making this dish is a must.


Quantity Ingredient
2 free-range boneless, skinless chicken breasts, each cut into thirds lengthways, weighing 230 g each (see note)
200ml gin
1 tablespoon salt flakes
1 tablespoon sugar
1 star anise
6 dried juniper berries
3 pieces dried mandarin peel, or fresh orange or lemon peel, pith removed if fresh
800ml tonic water
8 baby carrots, washed well, then cut in half lengthways
3 radicchio leaves, washed and shredded
4 large sorrel leaves, washed and thinly sliced, (see glossary)
2 spring onions, thinly sliced
1 teaspoon pickled ginger, finely chopped
drizzle olive oil
2 tablespoons Dukkah


  1. Place the chicken in a bowl that is large enough to hold up to 3 litres of liquid.
  2. In a 2 litre saucepan, bring to the boil the gin, salt, sugar, spices and mandarin peel. Take off the heat, stir in the tonic water and let sit until cool. Pour the cooled liquid over the chicken, then cover and marinate in the fridge for 1–2 hours.
  3. Leaving the chicken in the bowl, strain the marinating liquid back into the saucepan. Bring the liquid to the boil, then turn off the heat. While the liquid is very hot, add the chicken. Cover with a lid and leave for 20 minutes. Check that the chicken is cooked through; if it isn’t, let it poach for another 5 minutes or so.
  4. Remove the chicken from the liquid and place in the fridge to cool. Once cool, pull the chicken into long, fine shreds and place in a mixing bowl.
  5. Wash out the saucepan, half-fill with water and bring to the boil. Add the carrots and cook for 4–5 minutes, or until tender. Strain and add to the chicken.
  6. Mix the radicchio, sorrel, spring onion and pickled ginger through the chicken mixture. Drizzle with olive oil, season with salt flakes and freshly ground black pepper, then place in a serving bowl. Sprinkle with the dukkah… and ka-pow!


  • The weight of the chicken breast is important so that it cooks through in this gentle poaching method.
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