Step 1 · Ingredient List
Gather the following ingredients to start making Dezhou Braised Chicken.
| Category | Ingredient | Quantity | Notes & Substitutions |
|---|---|---|---|
| Main | Fresh Sanhuang Chicken / Young Rooster | 1 (approx. 1000g) | Best to choose a 45-day-old pullet (young hen that hasn’t laid eggs) or a young rooster. |
| Frying & Coloring | Honey | 20g | Can be substituted with maltose (饴糖). |
| Warm Water | 60g | Used to dissolve the honey. | |
| Aromatics | Dried Mushrooms (Kou蘑) | 5g | Adds umami. Can be substituted with dried shiitake mushrooms. |
| Ginger | 15g | About 3-4 slices, smashed. | |
| Cooking Liquid | Water (or Master Stock) | Enough to cover | Needs to completely submerge the chicken. |
Okay, here is the English translation of the provided Dezhou Braised Chicken recipe, maintaining the original format.
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👋 Want to recreate the famous Chinese dish “Dezhou Braised Chicken” at home? This traditional Shandong cuisine, known for being fall-off-the-bone tender and richly aromatic, requires a specific process. Below is a simplified version suitable for home cooking. Let’s try it together!
| Item | Description |
|---|---|
| ⏰ Prep Time | About 40 minutes (excluding braising and soaking time) |
| 🍗 Cooking Time | About 3-4 hours (including braising and soaking time) |
| 🍲 Yield | 1 whole braised chicken (approx. 600g of meat) |
| 🔥 Cooking Method | Deep-frying, Braising |
| 🍽️ Serves | 3-4 people |
I. Ingredient List
Gather the following ingredients to start making Dezhou Braised Chicken.
| Category | Ingredient | Quantity | Notes & Substitutions |
|---|---|---|---|
| Main | Fresh Sanhuang Chicken / Young Rooster | 1 (approx. 1000g) | Best to choose a 45-day-old pullet (young hen that hasn’t laid eggs) or a young rooster. |
| Frying & Coloring | Honey | 20g | Can be substituted with maltose (饴糖). |
| Warm Water | 60g | Used to dissolve the honey. | |
| Aromatics | Dried Mushrooms (Kou蘑) | 5g | Adds umami. Can be substituted with dried shiitake mushrooms. |
| Ginger | 15g | About 3-4 slices, smashed. | |
| Cooking Liquid | Water (or Master Stock) | Enough to cover | Needs to completely submerge the chicken. |
II. Detailed Instructions
Here are the detailed steps for making Dezhou Braised Chicken.
- 🐔 slaughtering & Shaping:
- •Slaughter the chicken, drain the blood, scald in about 65°C hot water to remove feathers. Remove internal organs and rinse thoroughly with clean water.
- •Shaping is characteristic of Dezhou Braised Chicken: Insert the left wing through the cut under the neck so the wingtip protrudes from the mouth and rests on the back; do the same with the right wing. Gently break the leg bones with the back of a knife, cross the legs, and tuck both claws into the abdominal cavity, forming the “duck floating on water” shape. Hang to air-dry surface moisture.
- 🎨 Coloring & Frying:
- •Mix 20g honey with 60g warm water to make a honey solution. Brush this evenly all over the chicken skin, making sure not to miss any spots.
- •Pour ample peanut oil (or other cooking oil) into a wok/pot, heat to 80% hot (approx. 180°C). Carefully place the chicken in the oil and fry until the entire body is golden reddish (about 3 minutes). Remove and drain excess oil. Control oil temperature to avoid burning.
- 🍲 Braising (Most Critical Step):
- •In a sufficiently deep pot (stainless steel recommended), add enough water (or master stock) to completely submerge the chicken.
- •Place the fried chicken into the pot. Add the pre-measured spice pack (from Step 3), smashed ginger, dried mushrooms, soy sauce, and salt.
- •Bring to a vigorous boil first, then immediately reduce to a very low simmer (the liquid should be shimmering but not rolling aggressively), cover the pot, and braise.
- •Braise for about 2 hours (for a 45-day-old chicken), older chickens may require longer, until the chicken is extremely tender and the bones separate easily.
- •After turning off the heat, do not remove immediately. Let the chicken continue soaking in the broth for at least 4 hours (ideally longer, like overnight). This is crucial for flavor development and absorption.
- 4.🚰 Removing from Pot:
- •Gently lift the chicken out with a skimmer, supporting it from the bottom. Move slowly and carefully as the chicken will be very tender and can break easily.
- •The removed chicken can be slightly cooled, then lightly brushed with a clean brush if needed before serving.
III. Spice Ratios & Nutrition Info
Precise spice ratios and nutritional information.
Precise Spice Ratios (Grams)
| Spice | Precise Amount (g) | Notes |
|---|---|---|
| Soy Sauce (Light Soy Sauce) | 150 | For seasoning and umami. |
| Fine Salt | 25 | Provides base seasoning. |
| Five-Spice Herb Pack | ||
| Star Anise | 10 | Also called badiana, adds fragrance. |
| Cinnamon | 6 | Adds fragrance. |
| Angelica Dahurica | 6 | Reduces gaminess, adds fragrance. |
| Tsao-ko | 3 | 1-2 pieces, cracked and seeds removed. |
| Fennel Seeds | 6 | Adds fragrance. |
| Sichuan Peppercorn | 4 | Adds fragrance. |
| Amomum Villosum | 2 | Adds fragrance. |
| Clove | 2 | About 5-6 pieces, strong aroma, don’t overuse. |
| Cardamom | 3 | Adds fragrance, reduces gaminess. |
| Dried Tangerine Peel | 4 | Cuts richness, adds fragrance. |
| Total (Spices) | ~46g | Wrap all spices tightly in a cheesecloth/muslin bag before adding to the pot. |
| Total (All Seasonings) | ~221g | Includes soy sauce and salt. |
