Fuliji Braised Chicken
Originating from Fuliji, Anhui, this braised chicken is reddish-brown, tender and falling off the bone, with a rich aroma—a classic of Anhui cuisine.
Ingredients
17 items- Whole chicken 1 (about 1500g)
- Cooking wine 2 tablespoons
- Salt 2 teaspoons
- Ginger 1 piece (30g)
- Scallions 2
- Honey 2 tablespoons
- Dark soy sauce 2 tablespoons (1 for glaze, 1 for broth)
- Light soy sauce 3 tablespoons
- Rock sugar 30g
- Star anise 3
- Cinnamon stick 1 small piece
- Bay leaves 3
- Sichuan peppercorns 1 teaspoon
- Dried chili peppers 2
- Cooking oil 500ml (about 50ml consumed)
- Sesame oil 1 tablespoon
- Chicken stock or water 2000ml
Nutrition
Steps （8 steps）
Rinse chicken, pat dry, pound breast and thighs. Rub inside and out with cooking wine, salt, ginger slices, and scallions. Cover and marinate for 2 hours.
Bring a pot of water to a boil, blanch chicken for 3 minutes over high heat, skim foam, drain and pat dry.
Mix honey and 1 tablespoon dark soy sauce in a bowl. Brush mixture evenly over chicken skin. Let air-dry for 10 minutes.
Heat oil in a deep pot to 180°C (350°F). Deep-fry chicken over medium-low heat until golden brown, turning once, about 5-6 minutes. Drain.
In another pot, sauté star anise, cinnamon, bay leaves, Sichuan peppercorns, and chilies in oil until fragrant. Add light soy sauce, remaining dark soy sauce, rock sugar, and stock. Bring to a boil then simmer for 10 minutes.
Place chicken into the broth. Bring to a boil, then reduce to low heat, cover and braise for 1.5 hours, turning once halfway.
Turn off heat and let chicken steep in the broth for at least 1 hour to absorb flavors.
Carefully remove chicken, brush with sesame oil, chop into pieces and serve.
Tips
The keys are 'fry first then braise' and 'steep after braising'. Control oil temperature to prevent burning; ensure adequate braising time for tender meat; steeping is crucial for flavor penetration.
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