作法
- 水加鹽、一半薑、青蔥、八角與花椒煮至微滾。把雞腿放入小火（絕不沸騰）煮20分鐘——水面應幾乎不動。
- 鍋離火讓雞在餘溫中浸15分鐘。撈出泡冰水10分鐘；冷激讓皮光亮、肉絲滑。
- 汆燙湯500毫升濾入乾淨碗中。加入紹興酒、生抽、冰糖、第二小匙鹽與剩餘薑。攪至糖溶解；冷卻至室溫。
- 把冷卻的雞腿用刀把肉從骨頭推下——保留皮。修成5公分寬的長方形塊。
- 塊放入深盤中。倒入酒醃料淹過雞肉。蓋上冷藏至少24小時，最好48小時——酒滲入肉，脂肪把醃料凝成軟凍。
- 冷雞逆紋切1公分片。排盤。舀數匙凝固醃料澆上——應在肉上閃亮。撒枸杞。作為冷前菜配上海菜其他菜餚上桌。
Common questions
Can 醉雞 be made ahead?
醉雞 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 醉雞 spicy?
醉雞 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 醉雞 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 醉雞 to make at home?
醉雞 sits at intermediate difficulty — total time about 60 minutes. The ingredients are not unusual but the timing requires attention.
Can 醉雞 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
醉雞屬於江南冷盤傳統——上海、杭州與運河城市重視餐前的長桌冷菜（涼菜）。紹興酒就是這道菜；劣質料理酒會做出平淡結果。在醃料中三天會更入味，常為節日或家族聚會準備——冷雞片配酒香雞凍對任何祖父母來自長江三角洲的人來說都是深沉的鄉愁味。
