Dezhou Braised Chicken
Dezhou Braised Chicken is a traditional dish from Dezhou, Shandong Province. It features a glossy red-brown color, tender meat that falls off the bone, and rich five-spice aroma. Through marinating, frying, and braising, the chicken retains its shape while achieving a melt-in-your-mouth texture.
Ingredients
19 items- Free-range chicken (or young rooster) 1 (about 1.5 kg)
- Ginger 3 slices
- Green onion 2 sections
- Light soy sauce 5 tablespoons
- Dark soy sauce 2 tablespoons
- Cooking wine 3 tablespoons
- Honey 1 tablespoon
- Rock sugar 30 g
- Salt 1 teaspoon
- Vegetable oil as needed
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 3 pieces
- Cardamom (Caoguo) 1 piece
- Sichuan peppercorns 1 tablespoon
- Fennel seeds 0.5 tablespoon
- Cloves 3 pieces
- Dried tangerine peel 1 small piece
- Dried red chili peppers 2 pieces
Nutrition
Steps （6 steps）
Rinse the cleaned chicken under cold water. Cut off the feet and tail, fold the legs inward and tuck them into the cavity, press the wings against the body, and tuck the head under one wing to form a compact sleeping shape. Pat dry thoroughly with paper towels – this helps the marinade adhere and prevents oil splatter during frying.
In a small bowl, mix 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp cooking wine, 0.5 tbsp oyster sauce, 0.5 tsp sugar, and a pinch of five-spice powder. Rub this mixture all over the chicken, inside and out, massaging for a minute. Place in a sealable bag and marinate for 30 minutes, turning 2-3 times for even distribution.
Mix honey with an equal amount of water, brush a thin layer onto the marinated chicken skin, and let air-dry for 10 minutes. Pour enough oil into a deep pot to submerge half the chicken. Heat over medium heat to 180°C (the oil is shimmering and bubbles around a chopstick). Carefully lower the chicken in, holding a leg, and fry at medium heat for about 4 minutes, spooning hot oil over exposed areas, until the skin turns golden and crisp. Drain on a rack.
Prepare a spice sachet: place 2 star anise, 1 small cinnamon stick, 3 bay leaves, 1 cracked cardamom, 1 tbsp Sichuan peppercorns, 0.5 tbsp fennel seeds, 3 cloves, 1 small dried tangerine peel, and 2 dried chilies into a cheesecloth bag and tie it. In a deep pot, combine 2 liters of water or stock, the spice bag, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp cooking wine, 30 g rock sugar, 1 tsp salt, 3 ginger slices, and 2 scallion pieces. Bring to a boil, then reduce to a simmer and cook for 15 minutes to let the flavors meld.
Gently lower the fried chicken into the braising liquid, which should nearly cover it. Bring to a boil over high heat, then immediately reduce to the faintest simmer (barely bubbling). Cover and cook for 1.5 hours, turning the chicken every 20 minutes and basting the exposed parts. Cook until a chopstick can pierce the thickest part of the thigh without resistance.
Turn off the heat and let the chicken rest in the liquid for at least 30 minutes (or refrigerate overnight for deeper flavor). Remove the chicken from the broth, drain well, and brush the skin with sesame oil for shine and moisture retention. Serve whole or carved, optionally with some strained braising liquid as a dipping sauce.
Tips
The hallmark of Dezhou Braised Chicken is meat that falls off the bone yet remains intact. Braise over the lowest heat to keep the meat tender; never boil rapidly. The resting step is crucial for flavor penetration – longer is better. For crisper skin, you can skip the frying, but the traditional method of frying before braising gives the skin a resilient, chewy texture.
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