Shanghai Drunken Chicken

Step 1

Pat the chicken breast completely dry with a paper towel on both sides, so the broth sticks and flavors it evenly.

Step 2

Slice the ginger lengthwise into coins about 1/8-inch thick, leaving the skin on for flavor.

Step 3

Cut the scallion white and green sections separately; hold the scallion upright and cut down across it into 2-inch segments.

Step 4

Pour the chicken broth and Shaoxing wine into a medium pot and bring to a boil over high heat—you will see large bubbles breaking the surface constantly, about 4 minutes.

Step 5

Add the ginger coins and scallion whites to the boiling liquid, then stir once.

Step 6

Gently slide the chicken breast into the hot broth, making sure it is fully submerged.

Step 7

When the broth returns to a gentle simmer (small bubbles rising slowly from the bottom), reduce heat to low and cover the pot.

Step 8

Poach the chicken covered for 12–15 minutes until a meat thermometer inserted into the thickest part reads 165°F (74°C).

Step 9

Remove the pot from the heat and stir in the soy sauce until combined.

Step 10

Transfer the chicken to a cutting board and let it rest for 2 minutes until cool enough to touch.

Step 11

Slice the chicken against the grain (perpendicular to the long muscle fibers) into 1/4-inch-thick slices.

Step 12

Arrange the chicken slices on a serving plate in a single overlapping layer.

Step 13

Ladle 1/4 cup of the warm broth over the chicken slices, then scatter the scallion greens on top.

Step 14

Serve immediately at room temperature, or chill for 2 hours and serve cold—both are authentic.