Drunken Chicken (Zui Ji, 醉鸡)
User Reviews
5
Drunken Chicken (Zui Ji, 醉鸡)
Description
Drunken Chicken (Zui Ji, 醉鸡) features chicken legs deboned, rolled into tight cylinders, and secured before simmering gently with ginger, scallions, and optional dried red dates. The cooking method uses a covered simmer and steeping technique to ensure tender, juicy meat evenly flavored. After cooking, the chicken is immersed in a brine combining salt, sugar, goji berries, and Shaoxing rice wine, which imparts a distinct, mellow aroma and taste.
The flavor balance is shaped by the aromatic ingredients and the moderately strong Hua Diao variety of rice wine. Texture follows from the rolling which evens the thickness and helps the chicken retain its shape and moisture.
This chicken is traditionally served sliced, chilled or at room temperature, often as part of a banquet or cold appetizer platter. It pairs well with simple sides or rice.
The notes advise that other chicken cuts like breast or thighs can be used with adjusted cooking times. To reduce alcohol intensity, you can alter the rice wine to stock ratio or briefly boil the brine. These adjustments allow tailoring the dish according to preference and available ingredients.
Ingredients
For the chicken
- 3 chicken legs about 680g/1.5 lb (see note 1, free-range
- 5 lices ginger
- 2 talks scallions
- 6 dried red dates optional, aka jujube
For the brine
- 2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon Goji berries optional, aka wolfberries
- 180 ml Shaoxing rice wine about ¾ cup, preferably Hua Diao/花雕 variety
Instructions
Make chicken rolls
- Remove the bones of the chicken legs. Lay one piece flat with the skin side down. Roughly score the meat to make it more even in thickness (do not cut through).
- Tightly roll the meat into a cylinder. Use kitchen twine to secure (You may also wrap it with kitchen foil/aluminium foil).
Cook the chicken
- Put the chicken rolls, along with the bones, into a small pot (ideally just big enough to hold the rolls in a single layer). Add ginger, scallions and red dates. Pour in water enough to cover the meat.
- Bring it to a full boil then turn the heat to the lowest. Leave to simmer with a lid on for 10 mins. Then remove the pot from the cooker. Leave to steep (still covered) for a further 10 mins.
- Check the doneness by inserting a skewer into a chicken roll. They’re cooked if there isn’t much resistance and the juice coming out is clear (if using a kitchen thermometer, the inner part of the chicken should be above 165°F/74°C).
- Put the chicken rolls into a big bowl of cold water (ideally with ice cubes). Leave to cool for 10 mins.
Prepare the brine
- While waiting for the chicken to cool. Pour about 250ml (1 cup) of the chicken stock made from last step, through a sieve, into a non-reactive container. Add the cooked red dates, salt, sugar, rice wine and goji berries (see note 2). Leave to cool.
Soak the chicken
- Once the brine cools down to room temperature, put in the chilled chicken rolls (They should be fully immersed. Top up with more stock if necessary).
- Refrigerate for at least 12 hours. Slice the rolls and put into a serving bowl. Pour in some brine and garnish with red dates and goji berries.
Notes
- Other chicken cuts such as breast, thighs, or wings can be used; adjust cooking times accordingly.
- To lessen the alcoholic flavor, increase stock and reduce rice wine ratio or boil the brine for 2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 305kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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