Fushan Braised Young Chicken

Name: Fushan Braised Young Chicken
Prep time: 3 h 10 min
Cook time: 30 min
Total time: 3 h 40 min
Cuisine: Chinese
Ingredients: 750 g chicken (cleaned, drumsticks removed, thigh bones cracked); 300 g peanut oil; 10 g ginger (sliced, some minced); 10 g scallion (cut into sections, some minced); 5 g star anise; 4 g fine salt; 30 g sugar (maltose); 5 g five-spice powder; soy sauce, to taste

Fushan Braised Chicken

This classic Lu (Shandong) cuisine dish features a glossy, warm reddish hue, beautiful presentation, tender, fragrant chicken, a rich, mellow savory flavor, and a soft, pleasantly textured, palatable bite.

3h 40m

Easy

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Ingredients

chicken (cleaned, drumsticks removed, thigh bones cracked) 750 g

peanut oil 300 g

ginger (sliced, some minced) 10 g

scallion (cut into sections, some minced) 10 g

star anise 5 g

fine salt 4 g

sugar (maltose) 30 g

five-spice powder 5 g

soy sauce to taste

Instructions

Marination and Shaping

Clean the chicken, trim off the drumsticks, evenly spread sliced ginger, scallion sections, star anise, and fine salt over the chicken, then marinate for 3 hours. Crack the chicken's thigh bones, cut a 5 cm long slit under the belly, cross the two thighs and tuck them into the cavity.

Sugar Coating and Frying

Evenly coat the chicken with a thin layer of maltose. Pour peanut oil into a wok, heat over high heat until it reaches approximately 200℃ (80% heat). Add the chicken and fry until it turns purplish-red, then remove.

Stuffing and Steaming

Cut additional scallion and ginger into fine mince, mix with five-spice powder and stuff into the chicken cavity. Place the chicken on a plate, pour soy sauce over it, sprinkle with fine salt, then steam over high heat in a steamer for 15 minutes before serving.