Daokou Braised Chicken
A classic Henan specialty, Daokou braised chicken is prized for its beautiful shape, brilliant red color, and incredibly tender, flavorful meat. It's a must-have dish for festive banquets.
Ingredients
10 items- Young chicken 1 (about 2.2 lbs / 1 kg)
- Honey 2 tablespoons
- Cooking oil as needed
- Broth or water 8 cups (2000 ml)
- Light soy sauce 3 tablespoons
- Dark soy sauce 1 tablespoon
- Cooking wine 2 tablespoons
- Salt 1 teaspoon
- Sugar 2 teaspoons
- Spice sachet 1 pack
Nutrition
Steps （8 steps）
Clean the chicken thoroughly, pat dry with paper towels. Tuck the drumsticks into the cavity, twist the wings back to secure, and shape the chicken. Secure with toothpicks.
Mix honey with warm water. Brush the mixture all over the chicken skin, including under wings and legs. Air-dry in a ventilated spot for about 20 minutes until the skin is tacky.
Heat oil in a wok to 350°F (180°C). Hold the chicken by a leg and lower it into the oil. Fry over medium heat until golden brown, about 5-6 minutes, turning for even color. Drain.
In a large pot, combine broth, spice sachet, soy sauces, wine, salt, and sugar. Bring to a boil then reduce to a simmer. Cook for 15 minutes to infuse flavors.
Submerge the fried chicken in the braising liquid. Return to a boil, skim foam, then cover and simmer for 40-50 minutes, until a skewer inserts easily into the thickest part of the thigh.
Turn off the heat. Let the chicken steep in the hot liquid for at least 30 minutes to absorb more flavor. Remove and let rest until warm or cool.
Carefully take out the chicken. Chop into bite-size pieces or shred by hand. Arrange on a plate; garnish with toasted white sesame seeds or chopped scallions.
Strain some braising liquid, bring to a boil, and drizzle over the chicken. Serve as is or with a dipping sauce of mashed garlic and vinegar.
Tips
Use a young chicken for tender meat. Let the honey coating air-dry completely before frying for a beautiful color. Adjust braising time based on the chicken size. The leftover broth can be strained, refrigerated, and reused as master stock.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.