Shao Pian Zao Ji
A classic cold dish from Shanghai, featuring tender chicken slices infused with fermented rice wine aroma. Served chilled, it’s a perfect summer appetizer.
Ingredients
8 items- Chicken thighs 2 (about 400g)
- Fermented rice wine marinade (Zhaolu) 200 ml
- Shaoxing wine (or dry sherry) 1 tablespoon
- Ginger 3 slices
- Green onion 1 stalk
- Sichuan peppercorns 1 teaspoon
- Salt to taste
- Sugar 1 teaspoon
Nutrition
Steps （7 steps）
Debone thighs, pat dry, pound to even thickness, rub with salt and Sichuan peppercorns, marinate 15 minutes.
Heat oil in skillet over medium heat. Place chicken skin-side down, cook 3 min until golden. Flip, cook 2 min. Remove.
In same skillet, sauté ginger, onion, Sichuan peppercorns until fragrant. Add wine and water, bring to boil. Simmer chicken 5 min until skewer inserts easily. Cool in ice water.
Drain chicken, slice into 0.5 cm pieces. Arrange neatly in a deep plate.
Mix marinade with 2 tablespoons cooking liquid and sugar. Pour over chicken to submerge completely.
Cover with plastic wrap, refrigerate at least 2 hours or overnight to develop flavor.
Serve cold, garnish with scallions or goji berries. Enjoy the chilled, aromatic chicken.
Tips
The marinade is salty, so use less salt. Ice water bath after cooking firms the meat. Longer marinating deepens flavor; prepare half a day ahead.
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