Dezhou Braised Chicken
Dezhou Braised Chicken is a classic Shandong dish, known for its glossy red-brown skin, tender meat that falls off the bone, and a rich five-spice fragrance.
Ingredients
17 items- Three-yellow chicken 1 (approx. 1000g)
- Light soy sauce 3 tablespoons
- Dark soy sauce 2 tablespoons
- Cooking wine 2 tablespoons
- Salt 1 teaspoon
- Sugar 1 teaspoon
- Five-spice powder 1 teaspoon
- Star anise 3 pieces
- Cinnamon stick 1 small piece
- Bay leaves 3 leaves
- Sichuan peppercorns 1 teaspoon
- Cloves 3 pieces
- Black cardamom 1 piece
- Ginger 5 slices
- Scallion 3 sections
- Cooking oil as needed
- Broth or water 2000 ml
Nutrition
Steps （8 steps）
Clean the chicken, remove head, feet and innards, wash and drain. Pat the legs and wing joints lightly with the back of a knife to help marinate.
In a bowl, mix light soy sauce, dark soy sauce, cooking wine, salt, sugar and five-spice powder. Rub the mixture all over the chicken and marinate for 30 minutes, turning once.
Pat the chicken dry with paper towels. Heat enough oil in a pot to 180°C (medium heat). Fry the chicken over medium-low heat until golden and crispy, about 5-8 minutes. Drain.
Prepare the spice bag: combine star anise, cinnamon, bay leaves, Sichuan peppercorns, cloves, cracked black cardamom, ginger and scallion in a cheesecloth bag or directly in the pot.
In a large pot, add broth or water, the spice bag, light soy sauce, dark soy sauce, cooking wine, salt and sugar. Bring to a boil over high heat, then reduce to low heat.
Place the fried chicken into the braising liquid, cover, and simmer on low heat for 60 minutes until the meat is tender and easily pierced with chopsticks.
Turn off the heat and let the chicken soak in the liquid for at least 30 minutes to deepen the flavor. Remove and drain.
Before serving, chop the chicken into pieces or serve whole. Drizzle some braising liquid on top. Serve with minced garlic or chili oil.
Tips
Make sure to pat the chicken dry before frying to avoid oil splatter; adjust braising time based on the chicken's age; longer soaking yields a more flavorful chicken.
You May Also Like
More recipes you might enjoy
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.
Jianbing Guozi
Jianbing Guozi is the quintessential street breakfast from Tianjin, China. A thin mung bean crepe is cooked on a hot griddle, topped with an egg, flipped, brushed with sweet bean sauce and chili paste, and filled with a crunchy fried wonton sheet or youtiao. Soft outside, crispy inside, each bite is pure comfort.
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.
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.