What is Shanghai Chicken? Famous Dishes & Recipes

Shanghai cuisine, known for its sweet and savory flavors, features several iconic chicken dishes that showcase the region’s culinary finesse. From drunken chicken marinated in rice wine to red-braised chicken glazed in soy sauce, these recipes highlight the city’s love for tender, aromatic poultry. Here’s a guide to Shanghai’s most famous chicken dishes—and how to recreate them at home.

1. Drunken Chicken (醉鸡, Zuì Jī)

The Quintessential Cold Appetizer

• What It Is: Poached chicken steeped in Shaoxing rice wine, creating a fragrant, slightly boozy dish served chilled.
• Key Flavors: Herbal, wine-infused, with a silky texture.

Recipe (Serves 4)

Ingredients:

• 1 whole chicken (or 4 bone-in thighs)
• 2 cups Shaoxing wine
• 1 tbsp goji berries
• 3 slices ginger
• 1 star anise
• 1 tsp salt
• 1 tbsp sesame oil

Steps:

1. Poach the chicken in water with ginger and salt (20 mins).
2. Shock in ice water to tighten the skin.
3. Submerge in wine with goji berries and star anise (refrigerate overnight).
4. Slice and drizzle with sesame oil before serving.

Pro Tip: Use hua diao wine for a richer taste.

2. Red-Braised Chicken (红烧鸡, Hóngshāo Jī)

Shanghai’s Comfort Food

• What It Is: Chicken braised in soy sauce, sugar, and spices until fall-off-the-bone tender.
• Key Flavors: Sweet, umami, with a sticky glaze.

Recipe (Serves 4)

Ingredients:

• 1.5 lbs chicken wings/drumsticks
• 3 tbsp dark soy sauce
• 2 tbsp rock sugar
• 1 cinnamon stick
• 2 star anise
• 1 cup water

Steps:

1. Sear chicken in oil until golden.
2. Add soy sauce, sugar, and spices; simmer 30 mins.
3. Reduce sauce to a glossy coating.

Serving Suggestion: Garnish with scallions and pair with rice.

3. Beggar’s Chicken (叫化鸡, Jiàohuā Jī)

A Legendary Feast

• What It Is: Whole chicken stuffed with mushrooms and pork, wrapped in lotus leaves and clay, then baked for hours.
• Key Flavors: Earthy, aromatic, with melt-in-your-mouth meat.

Simplified Recipe (Serves 6)

Ingredients:

• 1 whole chicken
• 5 dried shiitake mushrooms
• 100g pork belly
• 2 lotus leaves (or parchment paper)
• 1 tbsp hoisin sauce

Steps:

1. Marinate chicken overnight in hoisin sauce.
2. Stuff with mushrooms/pork, wrap in leaves, then foil.
3. Bake at 300°F (150°C) for 4 hours.

Fun Fact: Traditionally buried in hot coals to cook!

4. White Cut Chicken (白斩鸡, Báizhǎn Jī)

Minimalist Perfection

• What It Is: Poached chicken served with ginger-scallion oil—a test of a chef’s skill.
• Key Flavors: Pure chicken essence, punctuated by pungent dipping sauce.

Recipe (Serves 4)

Ingredients:

• 1 free-range chicken
• 1 tbsp salt
• Dipping sauce:
  • 2 tbsp ginger (minced)
  • 2 tbsp scallions
  • 3 tbsp hot oil

Steps:

1. Poach chicken in barely simmering water (30 mins).
2. Ice bath for 10 mins to crisp the skin.
3. Chop into bite pieces; serve with sauce.

Pro Tip: Save the broth for congee or noodles.

5. Soy Sauce Chicken (酱油鸡, Jiàngyóu Jī)

Street Food Star

• What It Is: Chicken simmered in soy sauce, sugar, and spices until deeply caramelized.
• Key Flavors: Sweet-salty, with a lacquered sheen.

Recipe (Serves 4)

Ingredients:

• 4 chicken thighs
• ½ cup light soy sauce
• ¼ cup rock sugar
• 1 orange peel (for aroma)

Steps:

1. Simmer chicken in soy sauce mixture (25 mins).
2. Baste frequently for even color.
3. Reduce sauce to a syrup.

Where to Try It: Zhen Lao Mei in the French Concession.

6. Chicken and Chestnut Stir-Fry (栗子鸡, Lìzǐ Jī)

Autumn Specialty

• What It Is: Tender chicken with sweet chestnuts in a glossy sauce.
• Key Flavors: Nutty, slightly sweet, with a velvety texture.

Recipe (Serves 4)

Ingredients:

• 1 lb chicken breast
• 1 cup peeled chestnuts
• 1 tbsp oyster sauce
• 1 tsp sesame oil

Steps:

1. Stir-fry chicken until golden.
2. Add chestnuts and sauce; simmer 10 mins.

Pair With: Jasmine rice to soak up the sauce.

Where to Eat Shanghai Chicken in the City

• Lao Zheng Xing (老正兴): Legendary for drunken chicken.
• Xin Guang (新光): Best red-braised chicken.
• Nanxiang Steamed Bun Restaurant: Hidden gem for soy sauce chicken.

Final Tip: The Shanghai Chicken Trinity

Master these 3 techniques for authenticity:

1. “Red cooking” (红烧): Braising in soy sauce.
2. “Drunken” (醉): Marinating in wine.
3. “White cut” (白斩): Precision poaching.

Whether you’re dining in a humble canteen or cooking at home, Shanghai’s chicken dishes deliver comfort and sophistication in every bite. Which recipe will you try first?