Drunk Chicken

Drunk Chicken (Simplified Chinese: 醉鸡; Traditional Chinese: 醉雞; Pinyin: Zuì jī; also drunken chicken) is a Jiangnan cold dish: chicken is poached, chopped, and steeped in seasoned Shaoxing rice wine so the meat picks up a clean alcoholic fragrance. It is widely associated with Zhejiang and Shanghai cold-plate culture.

Characteristics

Served chilled; flesh is tender and wine-scented rather than spicy. Presentation is often bone-in chunks in a shallow wine bath.

Ingredients (overview)

Chicken, Shaoxing wine, salt, ginger, scallion, optional rock sugar. Related "drunk" preparations exist for crab and other seafood but are separate dishes.

History and culture

Part of Jiangnan banquet cold starters on Zhejiang Food and Shanghai Food, alongside wine-marinated seafood ideas. Distinct from Hakka Salt Baked Chicken or Cantonese White Cut Chicken dipping styles.

Serving and variations

Cold appetizer. See Zhejiang Food, Shanghai Food, and Jiangsu Food.

See also

• Drunk Crab

• Zhejiang Food
• Shanghai Food
• Jiangsu Food
• White Cut Chicken
• Nanjing Salted Duck
• List of dishes (A-Z)