Fuliji Braised Chicken

📝 I. Ingredient List

Here are the main ingredients needed to make one Fuliji Braised Chicken:

👨🍳 II. Cooking Process

Making Fuliji Braised Chicken requires careful attention to procedure. The core steps include shaping, frying, and braising.

1. 🐔 Processing & Shaping:
   • •After slaughtering, drain the chicken’s blood completely. Scalp in ​65°C hot water​ to remove feathers, then clean thoroughly.
   • •Make an opening on the abdomen, remove internal organs, and rinse completely.
   • •​Key Shaping: Use the back of a knife to break the thigh bones. Cross the legs and tuck them into the abdominal cavity. Make a small incision under each rib, and tuck the wings into these openings, leaving only the rear part exposed. The right wing can be inserted through the neck incision so the wingtip protrudes from the mouth, and the head is bent back and tucked under the wing. This step, called “bié jī” (别鸡), shapes the chicken into a plump oval for even braising and an attractive appearance.
2. ⏳ Drying & Sugar Coating:
   • •Hang the shaped chicken in a cool, ventilated place to dry the surface moisture (approx. 4 hours). ​Natural drying is recommended​ as it helps the meat undergo acid release, improving texture.
   • •Use a brush to evenly coat the entire chicken with maltose syrup (or honey water). This is key for achieving a shiny red color after frying.
3. 🔥 Frying for Color:
   • •Pour sufficient vegetable oil into a wok/pot and heat over high heat to approx. ​70% hot (170°C-210°C)​.
   • •Reduce to low heat, carefully add the chicken, and fry until ​golden red​ all over. Remove and drain oil. ​Note: Control the oil temperature carefully; too high will burn it, too low won’t color it properly. For home cooking, you can ladle hot oil over the chicken repeatedly for even coloring.
4. 🍲 Braising for Flavor:
   • •Place enough water (or stock) in a large pot—enough to fully submerge the chicken. Add it all at once; do not add more midway.
   • •Place ​all spices​ (see seasoning ratio table below) into a cheesecloth bag, tie tightly, and add to the pot.
   • •Add seasonings (salt, sugar, dark soy sauce, cooking wine, ginger slices, etc.) and the fried chicken.
   • •Bring to a boil over high heat, skim off any foam, simmer for about 5 minutes, then turn the chicken over once. Cover, reduce heat to ​low, and simmer gently for ​4-6 hours, until the meat is fall-off-the-bone tender.
   • •Add scallion white sections before turning off the heat. If possible, ​soaking in the master stock for several hours​ after cooking greatly enhances the flavor.
5. 🔥 Reducing Sauce & Storage:
   • •The master stock is the soul of this dish. After use, strain out impurities, let cool, skim off surface fat, bring to a boil, then store sealed in the refrigerator or freezer. For next use, simply add water and seasonings. It improves with age.

🌶️ III. Spice Ratio & Nutritional Information

The authentic flavor of Fuliji Braised Chicken relies on a precise blend of spices.

​Precise Spice Ratios (grams)​​