Entree: China – Shanghai / Hu Cuisine – 醉鸡 ➤ Zuì jī (Poached chicken chilled and marinated in Shaoxing rice wine with ginger and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 7 hrs 30 min

Total 8 hrs 30 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 8 cups (1.9 L) water
- 1/2 cup (120 ml) Shaoxing rice wine for poaching
- 1 1/2 cups (360 ml) Shaoxing rice wine for marinade
- 1/4 cup (60 ml) light soy sauce
- 2 tbsp (30 ml) granulated sugar
- 1 tsp (5 g) salt, plus more to taste
- 6 slices (about 30 g) fresh ginger, smashed
- 4 scallions (white and green parts), halved
- 3 whole star anise
- 2 tbsp (30 ml) toasted sesame oil
- 1 tsp (5 g) white pepper
- 2 tbsp (30 ml) neutral oil (peanut or vegetable) for sealing (optional)
- 1 small piece (about 5 g) dried tangerine peel or 1 tsp (2 g) grated fresh lemon zest (optional, Shanghai touch)

Instructions

1. Rinse the chicken inside and out and pat dry. Tie the legs together with kitchen twine.
2. In a large pot, combine 8 cups (1.9 L) water, 1/2 cup (120 ml) Shaoxing wine, 6 slices ginger, 2 scallions, 3 star anise and 1 tsp (5 g) salt; bring to a gentle boil.
3. Lower the chicken breast-side down into the pot, reduce to a very gentle simmer and poach, partially covered, for 25–30 minutes until a thigh inserted with a skewer registers clear juices and an internal temperature of about 165°F (74°C).
4. Remove the pot from heat, cover, and let the chicken sit in the hot poaching liquid for 15 minutes to finish cooking; then transfer the chicken to an ice bath to stop cooking and cool completely, about 15 minutes.
5. While the chicken cools, combine 1 1/2 cups (360 ml) Shaoxing wine, 1/4 cup (60 ml) light soy sauce, 2 tbsp (30 ml) sugar, 2 tbsp (30 ml) toasted sesame oil, 1 tsp (5 g) white pepper, remaining 2 scallions sliced, and remaining ginger slices in a nonreactive bowl; stir until sugar dissolves.
6. If desired, brush the chicken skin lightly with 2 tbsp (30 ml) neutral oil to create a glossy seal, then place the cooled chicken into the wine marinade so it is submerged; add a small plate to keep it weighed down if needed.
7. Cover and refrigerate at least 6 hours, preferably overnight, to allow the wine and aromatics to infuse the meat.
8. To serve, remove the chicken from the marinade, slice or chop into serving pieces, and spoon some of the strained marinade over the chicken. Serve chilled or at cool room temperature.