Shanghainese Drunken Chicken
I
Origin
Jiangnan/Shanghai region — the Shaoxing wine-producing area of Zhejiang gives this dish its essential character
II
Description
Zui ji: cold poached chicken marinated in Shaoxing wine, Chinese wolfberry, and aromatics for 24–48 hours. The wine penetrates the flesh completely, producing a subtly intoxicating, fragrant cold dish. Served thinly sliced as an appetiser in Jiangnan restaurants. One of the most elegant expressions of Shaoxing wine's culinary role.
III
The Thread
—French poulet en gelée (cold chicken in aspic)
—Japanese chicken tataki (cold chicken salad)
—Korean oven-baked chicken (dak bokkeum tang variants)
IV
Flavour Context
Silky, wine-fragrant, subtly sweet and floral — one of Chinese cuisine's most refined cold dishes
Pillars V — VII
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