Dezhou Braised Chicken
A classic Lu (Shandong) specialty, Dezhou Braised Chicken is prized for its golden hue, tender and juicy meat, bone-deep aroma, and clean separation of meat from bone.
Ingredients
young chicken
100 g
five-spice powder
20 g
ginger
10 g
salt
5 g
soy sauce
10 g
Instructions
1
Step 1
Cross the cleaned chicken's two legs backward and tuck them into the vent cut. Insert the two wings through the neck cut and cross them out through the beak so the chicken holds the wings in its mouth, sitting in a reclining posture. Let it air-dry. Dilute maltose with water and brush it evenly over the entire chicken.
2
Step 2
Heat oil in a wok to about 200°C (roughly 80% hot). Fry the chicken until golden brown, then remove and drain the oil.
3
Step 3
Place the fried chicken into a pot. Add the master stock and fresh water (enough to cover the chicken), then add the five-spice powder, ginger, salt, and soy sauce. Bring to a rolling boil over high heat, skim off the foam, then move to gentle heat and simmer-braise until the chicken is tender and falling off the bone. When lifting the chicken out, keep the skin intact and the whole bird unbroken.
