Fushan Braised Young Chicken
A traditional Lu (Shandong) chicken dish featuring a glossy, vibrant red sheen, appealing shape, tender meat and rich, aromatic flavor.
Ingredients
Chicken (washed, lower legs removed)
750 g
Peanut oil
300 g
Ginger (sliced, for marinating; also minced to stuff into the chicken cavity)
10 g
Scallion (cut into segments, for marinating; also minced to stuff into the chicken cavity)
10 g
Star anise
5 g
Fine salt
4 g
Sugar (for making maltose)
30 g
Five-spice powder
5 g
Maltose (apply a thin layer)
to taste
Soy sauce (pour into the serving plate)
to taste
Instructions
1
Prepare the chicken
Wash the chicken, remove the lower legs, and evenly sprinkle the ginger slices, scallion segments, star anise, and fine salt over the chicken. Marinate for 3 hours.
2
Shape the chicken
Crack the thigh bones of the chicken, make a 5 cm slit under the belly, cross the two drumsticks, and tuck them into the cavity.
3
Apply color
Evenly coat the chicken with a thin layer of maltose.
4
Deep-fry
Pour the peanut oil into a wok and heat over high heat until 80% hot (about 200°C). Add the chicken and fry until purplish-red, then remove.
5
Stuff the cavity
Finely mince additional scallion and ginger, mix with the five-spice powder, and stuff into the chicken cavity.
6
Steam
Place in a serving plate, pour the soy sauce over, sprinkle with fine salt, steam over high heat for 15 minutes, then remove and serve.
