Jiangnan Recipe

Drunken Chicken

Jiangnan · Serves 3–4 · 1 hour plus chilling

Cold poached chicken marinated in Shaoxing wine, stock, ginger, and salt.

Recipe at a glance

Serves / makesServes 3–4
Time1 hour plus chilling
Cuisine or formatJiangnan
UseHome cooking and menu literacy

Ingredients

  • 2 chicken legs or 1 small half chicken
  • 3 slices ginger
  • 2 scallions
  • 1 cup chicken stock
  • 1/2 cup Shaoxing wine
  • 1 tsp sugar
  • 1 tsp salt
  • Goji berries, optional

Method

  1. Poach chicken gently with ginger and scallions.
  2. Shock briefly in ice water for better skin texture.
  3. Mix stock, Shaoxing wine, sugar, and salt.
  4. Cut or leave chicken whole.
  5. Submerge in marinade.
  6. Chill at least 4 hours.

Menu-literacy notes

  • Drunken chicken contains alcohol by design.
  • It is a cold dish, not a hot braise.
  • The flavor should be aromatic, not harsh.

Variations and substitutions

  • Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
  • For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
  • When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.

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