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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Zui ji (醉鸡, literally drunk chicken) is a cold Jiangnan dish in which poached chicken — typically whole legs or a whole chicken — is submerged in Shaoxing rice wine (绍兴黄酒) and aromatics, then refrigerated for 24-48 hours, during which the wine permeates the meat, imparting its distinctive amber colour, nutty-savoury flavour, and a gentle alcoholic lift. The result is a chicken with a delicately wine-scented flesh that is simultaneously savoury and sweet, with the complex depth of aged Shaoxing wine. It is served cold, sliced, and is typically part of a cold dish (liang cai) selection.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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