drunken chicken
Enable an agent to recognise a preparation identified as drunken chicken, assess its ingredients and handling state, and determine suitable preparation, storage and serving actions.
Bundle → Layer → Finding → Questions Filled
5 bundles · 9 layers · 14 findings · 26 questions
Dish identity and variant Establish what drunken chicken means for this entry and for a particular preparation.
Name and culinary reference
Connect the dish name to the source that defines its intended preparation.
Declared variant
Record the recipe or culinary attribution used to interpret the name, retaining uncertainty where attribution is missing.
- Which recipe, menu description or culinary source identifies this preparation as drunken chicken? provenance
- Does that source define a particular regional preparation or use the name for a broader family of dishes? definition
Membership and adaptations
Determine which changes preserve the selected dish identity and which require an adaptation label.
Alcohol role and dish boundary
Test the defining role of the alcohol-associated treatment rather than classifying by ingredient presence alone.
- What role must the alcoholic ingredient play for the selected source to call the result drunken chicken? boundary
- If alcohol is omitted, substituted or used only as an accompaniment, how should the preparation's relationship to drunken chicken be labelled? boundary
Chicken and treatment formulation Describe the chicken and the liquid or seasoning system that produces the declared preparation.
Chicken form
Capture the edible material and its physical arrangement during preparation.
Cuts, bones and skin
Identify the chicken portions and whether their form changes between cooking, alcohol treatment and service.
- Which cuts are used, and are skin and bones retained during the alcohol treatment? definition
- What are the chicken mass and portion dimensions when cooking and soaking begin? measurement
Alcohol and seasoning system
Capture alcoholic ingredients, dilution and accompanying flavour components.
Treatment liquid composition
Record the actual formulation and ingredient evidence without treating input alcohol strength as final dish strength.
- Which alcoholic ingredient, stock or other liquid, salt and seasonings enter the preparation, and in what quantities? measurement
- What label or recipe evidence establishes the alcoholic ingredient's identity, alcohol strength and additional ingredients? provenance
- Which ingredient substitutions are permitted by the selected variant, and which need an explicit adaptation label? boundary
Cooking and alcohol treatment Represent the ordered transformations that turn chicken and alcoholic ingredients into the dish.
Thermal and cutting sequence
Track cooking, cutting and cooling in relation to alcohol addition.
Ordered preparation events
Record the actual order of operations and the evidence used to accept completion of cooking.
- In what order are the chicken cooked, cut, cooled and exposed to the alcoholic ingredient? provenance
- Which time and temperature observations establish that the chicken meets the selected cooking procedure's completion criteria? measurement
Soaking and flavour development
Describe any alcohol-bearing contact stage and its intended endpoint.
Contact conditions and endpoint
Specify whether soaking occurs and, if so, its duration, temperature, coverage and acceptance criteria.
- Does this variant require soaking, and what chicken-to-liquid ratio, coverage, duration and temperature does its source specify? measurement
- What evidence determines when alcohol treatment is complete and the chicken should be drained, retained in liquid or served? action
- Which expected changes in aroma, seasoning penetration or texture distinguish successful treatment from an unacceptable result? definition
Batch condition and serving Assess the prepared batch and the suitability of its final serving configuration.
Handling and release
Evaluate cooking, cooling, liquid handling and storage records before further use.
Batch handling evidence
Link each batch to the handling procedure and observations needed for a storage or service decision.
- What time and temperature history is recorded from cooking through cooling, any soaking stage and final holding? measurement
- Has treatment or serving liquid contacted raw chicken, and what documented handling step governs its subsequent use? provenance
- Under the applicable handling procedure, does the available evidence permit service, require further assessment or require disposal? action
Portion and consumer fit
Describe what is served and support ingredient, alcohol and sensory disclosures.
Serving composition and claims
Assess the plated portion, including accompanying liquid, against the selected variant and the diner's stated requirements.
- Is the chicken served hot, warm or chilled, with or without treatment liquid, and how are bones and skin presented? definition
- What evidence supports any claim about residual alcohol or dietary suitability for the actual serving, including its liquid and seasonings? provenance
- What serving adjustment or disclosure is needed when alcohol content, ingredient composition or conformity to the declared variant remains uncertain? action
Evidence and external alignment What the world already says about this thing, gathered so the model can be checked against it.
Reported evidence
Findings from the breadth pass, kept separate from the structural claims.
Check these first
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these check these first hold for the sense of drunken chicken this model covers, and on what evidence? provenance
Kinds and varieties
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these kinds and varieties hold for the sense of drunken chicken this model covers, and on what evidence? provenance
Real-world use
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these real-world use hold for the sense of drunken chicken this model covers, and on what evidence? provenance
Failure modes and hazards
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these failure modes and hazards hold for the sense of drunken chicken this model covers, and on what evidence? provenance
Regional variation
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these regional variation hold for the sense of drunken chicken this model covers, and on what evidence? provenance
Neighbouring kinds and how to tell them apart
Recalled without web access and unsourced; every item is a lead to verify.
- Which of these neighbouring kinds and how to tell them apart hold for the sense of drunken chicken this model covers, and on what evidence? provenance
Classifiers Filled
- Family
- Thing Registry
- Category
- Physical world and living systems
- Entry kind
- thing
- Plane
- PHY
- Domain
- PHY.MAT
What it is Filled
Drunken chicken, in the Zhejiang sense, is a dish originating in Zhejiang consisting of cooked chicken steeped in a seasoned rice-wine mixture and served cold.
In scope
- The dish's identity and boundaries concern the Zhejiang rice-wine-steeped, cold-served preparation.
- Chicken cuts, edible components and portion form belong within this model.
- Rice wine, seasonings and treatment liquids belong within this model.
- Cooking status, soaking history, chilling history and serving condition belong within this model.
- Sensory condition, handling history and dietary suitability belong within this model.
Out of scope
- Chicken husbandry, slaughter and raw poultry production
- Manufacture and classification of alcoholic beverages
- General cookware and refrigeration equipment
- Restaurant operations and menu management
- Other chicken dishes whose identity does not depend on an alcohol-associated preparation
Why it exists Filled
Enable an agent to recognise a preparation identified as drunken chicken, assess its ingredients and handling state, and determine suitable preparation, storage and serving actions.
Distinguishing features Filled
- The preparation is identified as the Zhejiang drunken chicken dish by its recipe, producer or culinary source; merely containing alcohol is insufficient.
- Chicken is the defining edible component, rather than a garnish or flavouring in another dish.
- Steeping cooked chicken in a seasoned rice-wine mixture is part of the dish's identity.
- Cold service is a characteristic of the Zhejiang preparation covered here.
- A substitute or alcohol-free adaptation is identified explicitly so its relationship to the named preparation can be assessed.
What robots and AI may and may not do Filled
Must not
- Present the dish as alcohol-free or serve it to children without disclosure.
- Serve chicken that was not cooked through before steeping.
- Keep the steeping chicken outside refrigeration.
- Serve it to someone in alcohol recovery or avoiding alcohol for religious reasons without telling them.
Only with a human decision
- Serving it at an event where young children or people avoiding alcohol may eat it.
May
- Describe Zhejiang drunken chicken as cooked chicken steeped in a seasoned rice-wine mixture and served cold.
- Tell diners that the dish contains alcohol and is served cold.
Moral aspects Filled
- Alcohol in food that tastes mild can still affect children and people in recovery.
- Cold-served chicken depends on careful hygiene.
Who is affected
- Children
- Diners who avoid alcohol
- Cooks
Owners Filled
Steward
The cook or food business that prepares it; food safety authorities set the rules for sale.
Links to other meta-models Filled
parent
- Q27994917 - registry parent class
What else AI and robots need to interact with it Filled
Identity and identifiers required Filled
- Vercy registry: vr.tr.drunken-chicken
- Wikidata: Q5309356 (https://www.wikidata.org/wiki/Q5309356)
Direct properties required Filled
- Declared culinary variant: Source-attributed regional or recipe designation; unspecified
- Chicken portion form: Whole bird; jointed portions; sliced meat; other declared form; bone and skin presence
- Alcoholic ingredient identity: Named beverage or cooking ingredient, linked to its label or recipe specification
- Added liquid formulation: Ingredient masses in g, liquid volumes in mL, and ingredient alcohol strength in % ABV where known
- Alcohol treatment stage: Before cooking; during cooking; after cooking; multiple stages; substitution; unknown
- Preparation and holding history: Timestamped cooking, cooling, soaking, storage and serving events, with temperatures in °C where recorded
- Final alcohol content: g ethanol per 100 g edible portion, with measurement method and inclusion of serving liquid; unknown if unmeasured
- Serving configuration: Declared serving temperature; drained or in liquid; portion mass; bone and skin presentation
Recognition required Filled
- Cold pieces of pale poached chicken with skin, glossy with wine marinade.
- A noticeable smell of rice wine; often served as a cold starter.
Capabilities and actions required Filled
- Identify the declared drunken chicken variant and flag an unresolved naming boundary.
- Compare recipes by chicken form, alcoholic ingredient and treatment sequence.
- Guide preparation against a selected, source-supported recipe and handling procedure.
- Assess whether a documented batch can proceed to storage or service under applicable criteria.
- Describe a serving's ingredients, presentation and unresolved alcohol or dietary claims.
Hazards and failure modes required Filled
- Bacterial growth in cooked chicken held cold too long or warm.
- Unintended alcohol intake.
- Undercooking before steeping.
Standards and interfaces required Filled
- The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provides hygiene and hazard-control guidance applicable to preparing and serving this dish.
Context of use required Filled
- Drunken chicken is encountered in Chinese home cooking and restaurant service, particularly in preparations associated with Zhejiang cuisine.
- It is commonly served as a cold dish whose flavor comes from cooked chicken resting in a seasoned rice-wine mixture.
- Ingredient assessment matters because the preparation can retain alcohol and may include allergenic seasonings.
Sources Filled
- Wikidata item Q5309356: drunken chicken - identity and sense of the item
- Wikipedia: Drunken chicken - general description of the item
Open questions
- Does vr.tr.drunken-chicken denote a particular regional dish or a broader family of preparations sharing an English name?
- Which authoritative culinary sources establish the defining alcoholic ingredients, treatment sequence and serving form for the registry's intended meaning?
- Which substitutions, including alcohol-free versions, remain adaptations of this entry rather than neighbouring dishes?
- What validated cooking, cooling, soaking and storage procedures apply to the specific formulation and service setting?
- What evidence is available for residual alcohol in the edible chicken and accompanying liquid, and how does it vary with preparation?
Machine files
Provenance
thing registry research (pass 2) · unreviewed
Built from: models/things/publications/thing-q5309356/spec.json