Guifei Chicken (gui fei ji)

Why people make this dish

Nourilo remembers when chicken was a treat saved for the big festivals. These days it is everyday food, and a good chilled chicken, handled well, can taste nearly as fresh as a live-killed bird. This “Guifei chicken” simmers a fragrant spiced brine, chills it, then plunges the freshly steamed chicken straight in — the cold shock gives the skin its signature crisp, silky snap. He cooked a batch on the July 1st holiday to share.

Method

1. Make the brine: bring 1 litre water to a boil with 3 tbsp light soy, 2 tbsp Shaoxing wine, 1 piece cinnamon bark, 3 bay leaves, 3 ginger slices, 3 scallion whites, 2 tbsp chicken powder and a little white pepper. Simmer about 15 minutes, turn off the heat, cool completely, then chill in the fridge.
2. Rinse the chicken, rub with 2 tbsp salt to season, and steam over water about 15 minutes (for a 1.2 kg tender bird).
3. Immediately submerge the hot steamed chicken in the chilled brine and soak 5–6 hours. Chop and plate to serve.

Nourilo’s Tips

Plunging the hot chicken straight into the icy brine is the secret to that crisp, silky skin. For a shortcut, you can buy ready-made “Guifei chicken” sauce at the supermarket. Choose a chilled chicken with smooth, glossy skin and natural (not unnaturally snow-white) color, with little fat, from a reputable shop.