Shaoxing Drunken Chicken (Zuiji, 醉鸡) | Zoe Yang
A Classic Jiangnan Cold Dish It’s a rare occasion that I get to write a Jiangnan recipe with zero familial baggage. Blame the Methodists who converted my family into teetotalers sometime in the late 1800s, but when I called my mother to ask about Drunken Chicken, she asked, “Is it made with 酒糟 (jiǔzāo)?” Close, but no. Drunken Chicken (醉鸡, zuìjī), a stalwart of the Chinese poached chicken oeuvre, is made by marinating cooked chicken in 黄酒 (huángjiǔ), yellow wine—most famously the huangjiu from Shaoxing, Zhejiang Province. Jiuzao refers to...