Drunken Chicken
Quick Info
- Flavor
- Boozy, savory, and clean with a delicate sweetness. Like a fine chicken terrine soaked in sherry — elegant, aromatic, and surprisingly refreshing.
- Texture
- Silky, tender poached chicken with a firm, jelly-like skin, served cold in a fragrant wine broth
- Spice Level
- Not spicy
- Temperature
- Served Cold
Ingredients
Allergens
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Drunken chicken is one of Shanghai’s most celebrated cold dishes, and the technique is beautifully simple: poach a whole chicken until just cooked, then submerge it in a bath of Shaoxing rice wine and let it steep overnight. The wine penetrates every fiber of the meat, curing it gently and infusing it with a warm, floral booziness. The result is a cold appetizer that is as refined as any French charcuterie.
Shaoxing wine is the backbone of Shanghainese cooking, and drunken chicken is its purest showcase. The quality of the wine directly determines the quality of the dish, so restaurants take pride in using the good stuff.
What to Expect
Slices of pale, ivory-colored chicken are arranged on a plate, glistening with a thin layer of wine-flavored jelly. The skin has firmed up in the cold marinade, creating a smooth, almost gelatinous coating over the tender meat. A few bright red goji berries are scattered on top for color and a subtle sweetness.
The first bite is cool, clean, and immediately followed by the warm bloom of Shaoxing wine. The chicken is incredibly tender — poached just to the point of doneness and then allowed to cool slowly in its broth. The wine flavor is present but not overwhelming, adding a depth and warmth that transforms simple poached chicken into something memorable.
Tips
This is a cold appetizer, served at the beginning of a meal. Do not expect warm chicken. The wine flavor is genuine — there is real alcohol in the marinade, so keep this in mind if you avoid alcohol. Some versions are made with an entire chicken leg, served bone-in, which you pull apart at the table. It pairs perfectly with other Shanghai cold starters for a multi-dish opening spread.