Entree: China – Zhejiang – 绍兴醉鸡 ➤ Shàoxīng zuì jī (Poached chicken marinated in Shaoxing rice wine and aromatics served cold or at room temperature)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 4 hrs

Total 4 hrs 50 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg)
- 6 cups (1.4 L) water for poaching
- 1 thumb-size piece fresh ginger, sliced, approx. 1 oz (30 g)
- 3 scallions, white parts tied into a knot, green parts reserved, approx. 45 g
- 2 tsp (10 g) kosher salt
- 2 cups (480 ml) Shaoxing rice wine
- 1/4 cup (60 ml) light soy sauce
- 2 tbsp (30 g) granulated sugar
- 2 tbsp (30 ml) dark soy sauce (for color)
- 2 star anise
- 4 slices fresh ginger, julienned, approx. 15 g
- 2 scallions, thinly sliced, green parts only, approx. 15 g
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2 g) white pepper
- Optional garnish: cilantro leaves and thin chili slices to taste

Instructions

1. Rinse the chicken and remove any excess fat. In a large pot combine 6 cups water, sliced ginger, knotted scallion whites, star anise, and 2 tsp kosher salt. Bring to a gentle simmer.
2. Submerge the whole chicken breast-side down. Poach over low heat, keeping water at a gentle simmer, for about 25–30 minutes for a 3 lb (1.4 kg) bird until just cooked through (internal temperature about 165°F / 74°C at the thickest part).
3. Turn off heat and let the chicken sit in the hot poaching liquid for 10 minutes, then transfer to an ice bath to stop cooking and chill. Reserve 1 cup (240 ml) of the poaching liquid.
4. In a nonreactive bowl combine Shaoxing wine, light soy sauce, dark soy sauce, sugar, julienned ginger, sliced scallion greens, sesame oil, white pepper, and reserved 1 cup (240 ml) poaching liquid. Stir until sugar dissolves and taste to balance savory and sweet.
5. Place the chilled chicken on a cutting board, discard skin if preferred, and cut into serving pieces. Arrange in a shallow container and pour the Shaoxing marinade over the chicken to cover.
6. Refrigerate and marinate at least 4 hours, preferably overnight, to allow flavors to penetrate. Serve cold or at room temperature garnished with cilantro and thin chili slices if desired.