Zui Ji
Drunken Chicken
A classic Shanghainese cold appetizer, this dish features tender poached chicken infused with the aromatic essence of Shaoxing wine. The chicken is gently cooked, then marinated in a generous amount of wine, resulting in a deeply flavorful and succulent dish perfect for any occasion.
🧂 Ingredients
- 1 Whole chicken(about 1.5kg, preferably free-range for better flavor and texture)
- 750 ml Shaoxing wine(high-quality, aged Shaoxing wine is recommended. You can use a good quality dry sherry as a substitute if Shaoxing wine is unavailable.)
- 4 slices Ginger(about 1-inch thick slices)
- 4 Scallions(white and light green parts, roughly chopped)
- 2 tbsp Salt(coarse sea salt or kosher salt)
- 1 tbsp Goji berries(rinsed)
- 2 liters Water(for poaching)
- 1 bag Ice(for ice bath)
👨🍳 Instructions
- 1
Prepare the poaching liquid: In a large pot or Dutch oven, combine water, ginger slices, and chopped scallions. Bring to a rolling boil over high heat, then reduce heat to a simmer. Ensure the liquid is deep enough to submerge the chicken.
⏱️ 5 minutes - 2
Poach the chicken: Carefully lower the whole chicken into the simmering poaching liquid. Ensure it is fully submerged. Cover the pot and poach gently for 30-40 minutes, or until the chicken is just cooked through. The internal temperature should reach 74°C (165°F) in the thickest part of the thigh, avoiding the bone. The juices should run clear when pierced.
⏱️ 40 minutes - 3
Shock and cool the chicken: Immediately remove the chicken from the poaching liquid and plunge it into a large bowl filled with ice water. This stops the cooking process and helps to firm up the meat, resulting in a more tender texture. Let it chill in the ice bath for at least 15-20 minutes until thoroughly cooled.
⏱️ 20 minutes - 4
Dry and salt the chicken: Remove the chicken from the ice bath and pat it completely dry with paper towels. Rub the entire surface of the chicken generously with the 2 tablespoons of salt. Place the chicken on a plate or rack, uncovered, in the refrigerator for at least 4 hours, or preferably overnight. This step helps to dry out the skin and season the meat.
⏱️ 4+ hours - 5
Prepare for marinating: Remove the chicken from the refrigerator. Discard any accumulated liquid. Carve the chicken into bite-sized pieces (about 1.5-inch cubes), including wings, legs, and breast meat. Arrange the chicken pieces snugly in a non-reactive container (glass or ceramic is ideal).
⏱️ 10 minutes - 6
Marinate the chicken: Pour the Shaoxing wine over the chicken pieces, ensuring they are fully submerged. Add the rinsed goji berries to the container. Cover the container tightly with a lid or plastic wrap.
- 7
Chill and infuse: Refrigerate the container for at least 12 hours, and up to 24 hours, to allow the flavors to meld. The longer it marinates, the more pronounced the wine flavor will be.
⏱️ 12-24 hours - 8
Serve: To serve, remove the chicken pieces from the wine marinade (you can reserve the wine for other uses or strain and serve a little with the chicken). Arrange the chicken pieces on a serving platter. Serve chilled as an appetizer.
💡 Pro Tips
- ✓Do not overcook the chicken; it should be just cooked through to maintain tenderness.
- ✓The quality of Shaoxing wine significantly impacts the final flavor. Use the best you can find.
- ✓For a stronger wine flavor, you can increase the amount of Shaoxing wine used for marinating.
- ✓Ensure the chicken is thoroughly chilled before serving for the best texture and flavor experience.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Experiment with different types of Chinese rice wine or even a good quality dry sherry.
- Add a few star anise pods or Sichuan peppercorns to the poaching liquid for added aroma.
- Garnish with fresh cilantro or thinly sliced ginger before serving.