What You Need to Know
The marinade's ethanol (12-20% ABV) disrupts hydrophobic protein interactions while acetic acid from Zhenjiang vinegar further denatures collagen. Key volatile compounds like ethyl hexanoate and isoamyl alcohol diffuse into muscle tissue via Fickian kinetics.
Served chilled with gelatinized poaching liquid, the dish balances wine aromatics with goji berry sweetness. Traditional preparation uses whole free-range chickens for optimal collagen content.
Key Parameters
Temperature
°C - °C
Time
12 hours submerged
2 hours (basic infusion) - 48 hours (full flavor development)
Equipment
Thermocouple-controlled water bathVacuum sealer (modern technique)Earthenware crock (traditional)
Steps
- 1.
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The Science
Primary Reaction
Ethanol-protein interaction