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Shanghainese Drunken Chicken
Chinese — Shanghai/jiangnan — Wine Cooking

Shanghainese Drunken Chicken

One of 207 entries · Land of Fish and Rice — Fuchsia Dunlop

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

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