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Shanghai drunken chicken
醉鸡 zuì jī — poached chicken steeped in Shaoxing wine and served cold, with an alcohol-free version
Shanghai's cold-dish counters always have a tray of drunken chicken: smooth, pale poached chicken with jelly-like skin, steeped overnight in a fragrant, slightly sweet bath of Shaoxing wine. Please note that the wine here is not cooked, so the classic dish contains alcohol and is not suitable for children, during pregnancy or for anyone avoiding alcohol. For them, make the fragrant alcohol-free version given in the ingredients, which steeps the chicken in stock with goji berries, dried tangerine peel and a little rice vinegar. Serve it chilled as a starter in summer or at Chinese New Year with other cold dishes. Chef's tip: plunge the chicken into iced water straight after poaching; the quick chill is what gives the skin its springy texture.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For poaching
For the marinade
For the alcohol-free version (instead of the wine)
Method
0/7 doneStep 1: Bring 8 ¼ cups water to the boil in a large pan with 5 slices fresh ginger, 3 spring onions and 1 tbsp salt. Add 4 bone-in chicken legs, return to a gentle simmer and cook over a low heat for 15 minutes.
15 minStep 2: Turn off the heat, cover and leave the chicken in the hot water for 15 minutes more. Check the thickest part next to the bone: it must reach 165°F (165 °F) and the juices run clear. If not, simmer for 5 minutes more and check again.
15 minStep 3: Meanwhile fill a large bowl with 1 ⅛ lb ice cubes and cold water. Lift the chicken straight into the ice bath and leave for 10 minutes, until cold through.
10 minStep 4: Strain the poaching liquid, skim off the fat and cool 200 ml of it quickly by standing the jug in cold water. This is ¾ cup cooled poaching stock.
Step 5: Mix ¾ cup cooled poaching stock with 1 ¼ cups Shaoxing wine, 1 tbsp dried goji berries, 1 tsp sugar and 1 tsp salt in a container just large enough to hold the chicken. For the alcohol-free version, mix ¾ cup cooled poaching stock with 300 ml more cooled stock, 1 tbsp dried goji berries, 1 tsp sugar, 1 tsp salt, 1 piece dried tangerine peel and 1 tbsp rice vinegar instead.
Step 6: Put the chicken in, making sure it is submerged, cover and marinate in the fridge for at least 6 hours and up to 24. The chicken must go into the fridge within 2 hours of cooking. Don't leave it on the counter to steep.
Step 7: To serve, lift the chicken out, chop it through the bone into 2 cm pieces with a heavy cleaver and arrange on a plate. Spoon over a little of the cold marinade with some of the goji berries. Eat within 3 days.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 38 g
- Carbs
- 4 g
- Fat
- 15 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shanghai drunken chicken take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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