Drunken Chicken (Zaoji)
A classic Zhejiang cold appetizer, chicken marinated in rice wine lees, tender and flavorful with aromatic wine notes. Best served chilled, perfect for summer.
Ingredients
9 items- Chicken thighs 500 g
- Rice wine lees liquid (or commercial brine) 200 ml
- Ginger slices 10 g
- Scallion segments 20 g
- Cooking wine 1 tbsp
- Salt 1 tsp
- Sugar 1/2 tsp
- Star anise 2 pieces
- Sichuan peppercorns 1/2 tsp
Nutrition
Steps （7 steps）
Place chicken thighs in cold water in a pot; add ginger, scallions, cooking wine, and 1 tsp salt. Bring to a boil over high heat, skim off foam, then reduce to medium heat and cook for 15 minutes, until a chopstick easily pierces the thickest part.
Turn off heat; let chicken sit in hot broth for 10 minutes to stay tender. Transfer immediately to ice water for 5 minutes to cool completely, then drain.
Prepare marinade: In a bowl, combine 200 ml rice wine lees liquid, sugar, star anise, Sichuan peppercorns, and a pinch of salt. Stir until sugar dissolves; let stand for 10 minutes to infuse flavors.
Cut the cooled chicken into uniform pieces and arrange in a deep dish or container.
Pour the marinade evenly over the chicken, ensuring it is fully submerged. Add a little cold water or chicken broth if needed.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
To serve, arrange on a plate, drizzle with some marinade, and garnish with chopped scallions or goji berries. Serve chilled for best taste.
Tips
To achieve crisp skin and firm flesh, plunge boiled chicken into ice water immediately; longer marinating yields deeper flavor, at least 4 hours or overnight.
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