Jiangnan/Shanghai region — the Shaoxing wine-producing area of Zhejiang gives this dish its essential character
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.
Silky, wine-fragrant, subtly sweet and floral — one of Chinese cuisine's most refined cold dishes
{"Poach chicken gently at 70°C — never boil, to preserve silky texture","Chill completely before marinating — warm chicken cannot absorb the wine properly","Shaoxing Huadiao wine is essential — aged varieties impart greater complexity","Marinate minimum 24 hours; 48 hours for more developed wine flavour"}
{"Ice bath immediately after poaching — stops cooking and firms the skin","Add dried chrysanthemum petals to the marinade for floral complexity","Serve with a drop of good sesame oil and thin slices of young ginger"}
{"Boiling the chicken — produces dry, rubbery meat","Insufficient marinating time — wine flavour doesn't penetrate deeply","Using cooking Shaoxing instead of drinking quality — the quality directly affects the dish"}
Land of Fish and Rice — Fuchsia Dunlop