lunch · dairy-free · gluten-free
Drunken chicken (zui ji)
Cold banquet appetizer of poached chicken rolled and steeped in Shaoxing wine brine.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Salt the thighs, roll tightly in foil like candies.
-
2
Poach in simmering water with ginger and scallions 20 minutes, then turn off heat and steep 10 minutes, until the thickest part reaches 74°C (165°F).
-
3
Plunge into ice water.
-
4
Cool the brine ingredients and submerge the unwrapped chicken.
-
5
Refrigerate 1–2 days; slice and serve cold.
