Braised Whole Chicken
A Shandong-style braised whole chicken with a deep jujube-red color, rich and mellow aroma, tender, falling-off-the-bone meat, authentic savory flavor, and a well-balanced salty taste.
Ingredients
Chicken (after slaughter, chop off the beak tip and claw tips, debone the whole chicken, and wash clean)
1000g
Scallion (cut into sections)
10g
Ginger (sliced)
10g
Star anise
5g
Yellow soybean paste (mix with soy sauce and rub on the chicken)
10g
Soy sauce
10g
Refined salt
10g
Wet starch
25g
Shaoxing wine
20g
Sichuan pepper oil
200g
Peanuts
1500g (actually uses 150g)
Clear soup
As needed
Instructions
1
Deboning and Coating with Sauce
After slaughtering the chicken, chop off the beak tip and claw tips, then debone the whole chicken and wash clean. Mix soy sauce and yellow soybean paste evenly and rub over the chicken.
2
Deep-Frying for Color
Place into oil heated to 70% hot (about 175°C/347°F), skin side down, and fry until golden brown. Remove and drain off the oil.
3
Simmering
Heat a wok over the flame with a little oil, add scallion sections, ginger slices, and star anise. Add yellow soybean paste, soy sauce, clear soup, and refined salt. Place in the chicken and bring to a boil, then move to low heat and simmer for 10 minutes. Flip the chicken over, and once fully braised through, remove from the pot and drain off the soup.
4
Steaming
Place the chicken skin-side down into a large bowl, pour in the original braising soup, and steam over high heat in a steamer for 20 minutes. Once cooked through, remove from the steamer and pour off the original soup.
5
Thickening and Finishing
Then invert the chicken into a large bowl. Bring the original soup to a boil over the flame and thicken with a thin slurry of wet starch. Add Shaoxing wine and Sichuan pepper oil, and pour over the chicken to finish.
