What You Need to Know
Ethanol (40-50% in Shaoxing wine) disrupts hydrogen bonds in myofibrillar proteins while ethyl esters (ethyl caproate, ethyl lactate) undergo esterification with fatty acids. Maillard reaction precursors accumulate during subsequent cooking.
Essential for authentic 'drunken' preparations like drunken chicken, where controlled denaturation prevents mushiness while developing nuanced flavors.
Key Parameters
Temperature
6°C
4°C - 8°C
Time
12 hours
2 hours - 48 hours
Equipment
Food-grade ceramic crocksAirtight glass containersCheesecloth for straining
Steps
- 1.
Dunken Chicken (醉鸡) (Shanghai): Creates translucent, gelatin-rich meat with perfumed aroma
- 2.
Dunken Shrimp (Ningbo): Enhances sweetness while firming texture
The Science
Primary Reaction
Protein denaturation