Fushan Braised Chicken
A classic Lu cuisine dish, crispy outside and tender inside, rich savory sauce coats every piece, creating an unforgettable flavor.
Ingredients
15 items- Young chicken 1 (about 500g)
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 2 tbsp
- Salt 1/2 tsp
- Sugar 1 tbsp
- Egg 1
- Flour 3 tbsp
- Cornstarch 1 tbsp
- Scallion 2 stalks
- Ginger 1 small piece
- Garlic 4 cloves
- Sichuan pepper 1 tsp
- Star anise 2
- Cooking oil as needed
Nutrition
Steps （8 steps）
Chop chicken into 3 cm chunks. Mix with 1 tbsp light soy sauce, 1 tbsp cooking wine, ginger, scallion and salt. Marinate for 30 minutes.
In a bowl, beat egg, add flour and cornstarch to make a thick batter. Coat chicken pieces evenly.
Heat oil in a deep pan to 180°C. Fry chicken pieces in batches over low heat until light golden and set, about 8 minutes. Drain.
Reheat oil to 200°C. Fry chicken again until golden and crispy, about 3 minutes. Drain.
In another pan, sauté ginger, garlic, scallion, Sichuan pepper and star anise over low heat. Add 1 tbsp light soy sauce, dark soy sauce, 1 tbsp cooking wine, sugar and 1/2 cup water. Bring to a boil.
Add chicken, stir-fry over high heat, then reduce heat, cover and simmer for 10 minutes until sauce thickens and coats the chicken.
Increase heat to high, stir constantly until sauce reduces and turns glossy. Sprinkle with scallion.
Plate and serve hot.
Tips
Double-frying ensures extra crispy skin. Simmer on low heat to prevent burning. Stir constantly during sauce reduction to avoid sticking.
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