Aokuo Oil-Braised Chicken
A classic Jiangsu specialty with golden-yellow skin, tender white meat, and a rich, fragrant aroma.
Ingredients
fresh young hen (cleaned)
1 (about 1750 g)
nutmeg
3 g
cinnamon bark
3 g
star anise
3 g
fennel seed
3 g
sand ginger
3 g
turmeric
3 g
scallion
25 g
ginger
25 g
Shaoxing wine
30 g
fine salt
10 g
soy sauce
25 g
vegetable oil (for oil pouring)
50 g
chicken broth (for clay pot)
to taste
Instructions
1
Initial Preparation
Clean the hen, drop it into a pot of boiling water and cook for 5 minutes, then remove and rinse clean.
2
Toast the Spices
Place a wok over the heat, add the nutmeg, cinnamon bark, star anise, fennel seed, sand ginger, and turmeric. Stir-fry for 3 minutes, then remove and place inside a cloth bag, tying it tightly.
3
Combine in the Clay Pot
Place the spice bag into a deep clay pot. Add the chicken broth, a scallion knot, and pieces of ginger.
4
Prepare the Oil Marinade
Heat a wok over the flame, pour in the vegetable oil and heat until it reaches about 60% hot (around 150°C). Remove from the heat, let cool completely, then pour into the clay pot.
5
Braise the Chicken
Place the clay pot over the flame, add the Shaoxing wine and bring to a boil. Add the hen and the salt, weigh the chicken body down with a basin to keep it submerged, cover the pot, bring up to a boil over medium heat, then move to low heat and gently braise the chicken until fully cooked.
6
Plating
Remove the chicken, let cool, then chop into pieces and arrange on a plate. Drizzle with the oil marinade and soy sauce to finish.
