Shanghai Drunken Chicken (Zuiji)

Ingredients

• Whole chicken 1 (about 1.2kg)
• Shaoxing wine 300ml
• Ginger 5 slices
• Scallions 3, tied into a bundle
• Salt 1 tablespoon
• Water enough to cover the chicken
• For the marinade: Shaoxing wine 200ml, salt 1 teaspoon, sugar 1/2 teaspoon, chicken broth 200ml

Cooking Steps

1. 1. Clean the chicken thoroughly and remove any excess fat.
2. 2. Bring a large pot of water to a boil. Add ginger, scallions, and 1 tablespoon of Shaoxing wine.
3. 3. Submerge the chicken in the boiling water and immediately turn off the heat. Cover and let steep for 20 minutes.
4. 4. Turn the heat back to medium-low and bring to a gentle simmer. Cook for another 10 minutes.
5. 5. Test doneness by inserting a chopstick into the thickest part of the thigh - the juices should run clear.
6. 6. Immediately transfer the chicken to an ice bath. This stops the cooking and creates a silky texture.
7. 7. Prepare the marinade by combining Shaoxing wine, salt, sugar, and cooled chicken broth. Stir until dissolved.
8. 8. When the chicken is completely cool, cut into bite-sized pieces and arrange in a container.
9. 9. Pour the marinade over the chicken, cover tightly, and refrigerate for at least 4 hours or overnight for best results.

Cultural Tips

Drunken Chicken (Zuiji) is a cold dish masterpiece from Shanghai cuisine. The chicken is gently poached to retain its tenderness, then steeped in Shaoxing wine marinade which imparts an intoxicating aroma and delicate flavor. This dish is a must-have at Shanghai banquets and family dinners, especially during summer when cold dishes are most appreciated. The quality of Shaoxing wine used directly determines the quality of the dish.