Baoding Braised Chicken
A traditional Hebei delicacy, whole chicken slow-braised in aged master stock results in tender meat and a rich, aromatic flavor that lingers.
Ingredients
14 items- Whole chicken 1 (about 1.5 kg)
- Aged master stock or water 2000 ml
- Scallions 2
- Ginger 1 piece
- Star anise 3
- Cinnamon bark 1 small piece
- Bay leaves 2
- Sichuan peppercorns 1 small handful
- Dried chilies 3
- Light soy sauce 3 tablespoons
- Dark soy sauce 2 tablespoons
- Shaoxing wine 2 tablespoons
- Rock sugar 20 g
- Salt to taste
Nutrition
Steps （8 steps）
Clean chicken thoroughly, soak in cold water for 30 minutes to draw out blood; drain and set aside.
Place chicken in a pot with cold water, bring to a boil, skim off foam, blanch for 5 minutes, then rinse with warm water.
Prepare spice bag: combine scallion, ginger, star anise, cinnamon, bay leaves, Sichuan peppercorns and dried chilies in a cheesecloth bag and tie.
In a pot, add master stock or water, spice bag, light soy, dark soy, Shaoxing wine, sugar and salt. Bring to a boil then simmer for 15 minutes to release flavors.
Add whole chicken. Bring to a boil, then reduce heat to low, cover and gently simmer for 40 minutes until the thickest part of thigh can be easily pierced with a chopstick.
Turn off heat and let chicken steep in broth for at least 2 hours, turning once halfway, to develop rich flavor.
Remove chicken, brush with a layer of sesame oil to prevent skin from drying, chop into pieces and plate.
Take a small amount of the braising liquid, bring to a boil, thicken with cornstarch slurry, and pour over chicken to add shine.
Tips
The master stock is the soul of this dish; it can be reused and enriched each time. If you don't have aged stock, use water with added broth. The longer the chicken steeps, the more flavorful it becomes; at least 2 hours recommended.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.