This classic Shanghainese banquet dish is traditionally served at the new year to represent togetherness and rebirth. To “intoxicate” the chicken, it’s marinated in rice wine for up to 5 days, so this is a great dish to make ahead. The final flavor will be pungent and alcohol-forward, so choose a high-quality Shaoxing wine.

February 2021


Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Recipe Summary test

25 mins
1 day
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken and ginger in a large pot, and add water to cover. Bring to a simmer over high. Cover, reduce heat to low, and gently simmer until a thermometer inserted in thickest portion of chicken breast registers 155°F, 20 to 25 minutes. To help maintain a gentle simmer as chicken cooks, reposition pot over stovetop burner so that the heat source only partially touches bottom of the pot. Remove from heat. Using tongs, transfer chicken to a cutting board. Let cool 15 minutes. Reserve 2 cups cooking water.

  • Using a cleaver, chop chicken Chinese-style into bite-sized pieces. Place chicken pieces in a medium bowl, and sprinkle evenly with salt. 

  • Stir together wine and reserved 1 cup cooking water in a small bowl, and pour over chicken pieces. Gently stir to coat, being careful not to disturb chicken skin. Cover bowl with plastic wrap; chill at least 1 day or up to 5 days.

  • When you are ready to serve, remove chicken pieces from marinade, and transfer to a platter; discard marinade. Cut chive stems and flowers over chicken to garnish.