Chaozhou Braised Chicken
Chaozhou braised chicken boasts a golden lacquer-like skin, a rich aromatic blend, and irresistibly tender meat. It's a classic cold dish served at Chaoshan banquets.
Ingredients
15 items- Whole chicken 1 (about 3.5 lbs)
- Star anise 3
- Cinnamon stick 1 (2-inch)
- Sichuan peppercorns 1 tsp
- Licorice root 2 slices
- Cloves 3
- Bay leaves 2
- Dried tangerine peel 1 piece
- Ginger 5 slices
- Scallion 2 segments
- Light soy sauce 1/2 cup (120 ml)
- Dark soy sauce 1/4 cup (60 ml)
- Rock sugar 2 tbsp (30g)
- Shaoxing rice wine 3 tbsp (45 ml)
- Salt 1 tsp
Nutrition
Steps （8 steps）
Clean the whole chicken, remove head, feet, and excess fat; pat dry thoroughly with paper towels.
Place star anise, cinnamon, Sichuan peppercorns, licorice, cloves, bay leaves and tangerine peel in a spice bag. Slice ginger and scallion.
In a pot, heat 1 tbsp oil over low heat; sauté ginger and scallion for 1 minute until fragrant. Add the spice bag and stir for 30 seconds until aromatic.
Add 1.5 liters (6 cups) water to the pot. Add light soy sauce, dark soy sauce, rock sugar, rice wine, and salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Bring a separate large pot of water to a rolling boil. Hold the chicken by the neck and dip into the boiling water for 10 seconds; lift and repeat twice. Then fully submerge and blanch for 2 minutes. Transfer to an ice bath to cool completely.
Place the chicken into the aromatic stock (stock should cover the chicken). Bring to a boil over high heat, then immediately reduce to low heat, cover, and braise for 20 minutes. The chicken is done when a chopstick inserted into the thigh yields clear juices.
Turn off the heat; leave the chicken in the stock to cool naturally. Soak for at least 2 hours (refrigerate overnight for best results) to allow the flavors to penetrate the meat.
Remove the chicken, drain, and chop into serving pieces. Arrange on a plate. Strain 2 tbsp of the braising liquid and drizzle over the chicken. Garnish with chopped scallions or cilantro.
Tips
1. Use a young tender chicken for the best texture. 2. The blanching and shocking step tightens the skin. 3. Strain and reserve the braising liquid as 'master stock' for future use. 4. Marinating for at least 2 hours is crucial; overnight yields deeper flavor.
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