This step keeps the meat tender while building a delicious base.

In a medium pot, add water, ginger slices, and scallions.

Bring to a boil, then lower the heat to a gentle simmer.

Carefully add the chicken thighs, making sure they're fully submerged.

Simmer gently (don’t boil!) for about 15–18 minutes, or until cooked through.

Remove chicken and let it cool slightly. Reserve ½ cup of the poaching liquid for the marinade.

✅ Pro Tip: To check for doneness, insert a skewer—the juices should run clear, and the meat should be opaque all the way through.

This trick gives the chicken that classic, clean presentation seen in Chinese banquets.

While the chicken is still warm and pliable, roll it tightly in plastic wrap like a log.

Twist the ends and chill it in the fridge until firm—about 2–3 hours.

🎯 This step is purely for aesthetics and slicing ease. If you’re short on time, you can skip it and simply chill the chicken as-is.

Time to mix that signature Shaoxing wine marinade.

In a bowl, combine:

o Shaoxing wine

o Soy sauce

o Sesame oil

o Sugar

o Reserved chicken broth

Stir until sugar is dissolved. Taste and adjust if needed—it should be savory with a touch of warmth from the wine.

Place the cooked (and rolled, if using) chicken into a shallow container or resealable bag.

Pour the marinade over the chicken, ensuring it's well-coated.

Cover and chill for at least 4 hours, ideally overnight, so the flavors fully soak in.

⏳ The longer it sits, the more intense and balanced the flavors become—this dish gets better with time!

Once thoroughly chilled, slice the chicken into medallions.

Arrange on a serving plate, drizzle some marinade on top, and garnish with scallions, sesame seeds, or even a dash of chili oil if you like a little heat.