Fuliji Braised Chicken
Originating from Fuliji, Anhui, this golden-red braised chicken is tender, juicy, and richly smoky—a classic festive dish that lingers in memory.
Ingredients
13 items- Young hen 1 (about 1.5 kg)
- Salt 30 g
- Sichuan peppercorns 5 g
- Cooking wine 30 ml
- Scallion 1 stalk
- Ginger 20 g
- Maltose 2 tbsp
- Light soy sauce 60 ml
- Dark soy sauce 15 ml
- White sugar 15 g
- Five-spice braising bag 1
- Tea leaves 10 g
- White sugar (for smoking) 10 g
Nutrition
Steps （8 steps）
Soak the chicken in clean water for 30 minutes to draw out blood, changing water once. Drain well.
Rub chicken inside and out with salt, Sichuan peppercorns, wine, scallion and ginger. Refrigerate in a bag for at least 2 hours to marinate.
Blanch the marinated chicken in boiling water for 2 minutes until the skin tightens. Rinse and drain.
Brush the chicken evenly with the maltose-water mixture. Air-dry for about 5 minutes until the surface is no longer sticky.
Heat enough oil to 180°C (350°F). Fry the chicken by holding the leg, immersing it for 4-5 minutes until golden brown. Turn to color evenly. Drain oil.
In a pot, add water (or reserved master stock), light and dark soy sauce, sugar, spice bag and remaining scallion/ginger. Boil, then add the chicken. Simmer over low heat for 45 minutes until a skewer slides easily into the thickest part of the thigh.
Line a wok with foil, place tea and sugar. Put a rack and the chicken inside, cover, and smoke over medium-low heat for 3-4 minutes until the skin turns glossy red and smoky. (Optional step)
Let the chicken cool slightly until safe to handle. Chop into serving pieces, arrange on a plate, drizzle with a little braising liquid and garnish with scallion.
Tips
Choose a young hen for the best texture. Dry the chicken thoroughly before frying to prevent splattering. Adjust braising time according to the size of the chicken; the meat is done when a skewer goes in easily. Smoking is optional but adds depth. The leftover braising liquid can be refrigerated and reused for even richer flavor.
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