📝 About This Recipe
A crown jewel of Zhejiang cuisine, this cold appetizer features succulent chicken steeped in a sophisticated brine of aged Shaoxing rice wine and aromatic spices. Originating from the Shaoxing region, the dish is celebrated for its 'drunken' aroma, silky skin, and a delicate jelly-like texture that forms between the skin and meat. It is a masterclass in balance, offering a refreshing yet deeply savory profile that lingers beautifully on the palate.
🥗 Ingredients
The Chicken Poaching Liquid
- 2-3 large Whole Chicken Legs (bone-in, skin-on (approx. 800g))
- 5 slices Ginger (smashed)
- 3 stalks Scallions (cut into 3-inch lengths)
- 1 teaspoon Sichuan Peppercorns (optional, for subtle numbing heat)
- 4-5 cups Water (enough to fully submerge the chicken)
The Drunken Marinade
- 1.5 cups Shaoxing Rice Wine (use a high-quality aged variety if possible)
- 1 cup Reserved Chicken Poaching Broth (cooled completely)
- 1.5 tablespoons Fine Sea Salt (essential for drawing out the wine flavor)
- 1 tablespoon Rock Sugar (crushed, or granulated sugar)
- 1 tablespoon Dried Goji Berries (rinsed)
- 1 piece Star Anise
- 1-2 slices Dried Licorice Root (optional, for traditional herbal sweetness)
For Serving
- 1 sprig Fresh Cilantro (for garnish)
- 1 teaspoon Thinly Sliced Ginger (julienned for garnish)
👨🍳 Instructions
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1
Prepare the chicken by trimming any excess fat. Rub the skin gently with a little salt and rinse under cold water to ensure a clean finish.
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2
In a pot, combine the water, ginger slices, scallions, and Sichuan peppercorns. Bring to a rolling boil over high heat.
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3
Carefully submerge the chicken legs into the boiling water. Once the water returns to a boil, reduce the heat to low, cover the pot, and simmer for 15-18 minutes.
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4
Turn off the heat but keep the pot covered. Let the chicken steep in the residual heat for another 10 minutes to ensure it is cooked through but remains exceptionally tender.
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5
While the chicken steeps, prepare an ice bath in a large bowl. This is the secret to achieving that signature bouncy, 'snappy' skin.
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6
Remove the chicken from the pot and immediately plunge it into the ice bath. Let it chill completely for 15 minutes. Reserve 1 cup of the poaching liquid and strain it.
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7
In a separate small saucepan, combine the 1 cup of reserved broth with the rock sugar, salt, star anise, and licorice root. Simmer until the sugar and salt are fully dissolved, then remove from heat and let it cool to room temperature.
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8
Once the broth mixture is cool, stir in the Shaoxing rice wine and goji berries. It is crucial that the broth is cold before adding the wine to preserve the alcohol's floral aroma.
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9
Drain the chicken from the ice bath and pat dry. Place the chicken legs in a deep glass container or a heavy-duty zip-top bag.
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10
Pour the wine marinade over the chicken, ensuring it is completely submerged. If using a container, you may need to weigh the chicken down with a small plate.
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11
Seal the container and refrigerate for at least 24 hours. For the best flavor, 48 hours is recommended to allow the wine to penetrate deep into the bone.
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12
To serve, remove the chicken from the marinade. Chop into bite-sized pieces (traditional Chinese style is through the bone) and arrange on a platter.
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13
Drizzle a few spoonfuls of the marinade over the meat and garnish with the soaked goji berries, fresh cilantro, and julienned ginger.
💡 Chef's Tips
Use a high-quality 'Nu'er Hong' or aged Shaoxing wine; avoid 'cooking wine' from grocery stores which contains added salt. The ice bath is non-negotiable as it stops the cooking process and creates the gelatinous texture under the skin. Do not boil the wine! Adding wine to hot liquid evaporates the alcohol and ruins the 'drunken' effect. If you prefer a boneless version, you can use chicken thighs, but bone-in meat provides a much richer flavor to the marinade jelly.
🍽️ Serving Suggestions
Serve chilled as a refreshing first course or 'cold dish' (Leng Pan) for a multi-course Chinese banquet. Pairs exceptionally well with a glass of chilled, dry Riesling or more Shaoxing wine served warm. Accompany with a side of lightly pickled cucumbers to cut through the richness of the chicken skin. Serve alongside steamed jasmine rice if enjoying as a light lunch.