Comments on: Chinese Drunken Chicken (Zui Ji, 醉鸡)

By: Wei Guo

Wei Guo — Mon, 15 May 2023 15:03:47 +0000

In reply to Jen. If your brine turns into jelly (aspic), that's probably because your chicken stock is too "concentrated". You can try using more water to cook the chicken the next time.

By: Jen

Jen — Tue, 14 Mar 2023 15:33:03 +0000

How can I prevent my brine from turning into jelly the next day?

By: Wei Guo

Wei Guo — Mon, 07 Feb 2022 16:53:59 +0000

In reply to John. Yes, it's usually served with bones in restaurants in China. But boneless ones are so much easier to eat. Glad you've enjoyed it!

By: John

John — Mon, 07 Feb 2022 16:49:33 +0000

Didn’t have the berries but it was still amazing. Just like I’ve had in Shanghai, except boneless for my wife. haha

By: Wei Guo

Wei Guo — Fri, 28 Jan 2022 18:24:27 +0000

In reply to Alexandra. I agree with you Alexandra! The quality of the Shaoxing wine does matter.

By: Alexandra

Alexandra — Fri, 28 Jan 2022 05:25:51 +0000

I have made this from a different recipe before. I want people to note that the quality of the shiaoxing is very important. The better the quality, the better the results. I first used an inexpensive brand that made it bitter tasting. This is a good recipe and I will definitely make this again.