Hunan-Style Braising Brine

Name: Hunan-Style Braising Brine
Prep time: 15 min
Cook time: 7 h 5 min
Total time: 7 h 20 min
Cuisine: Chinese
Ingredients: 1500 g mature chicken (washed and blanched); 1500 g pork belly (washed and blanched); 1500 g Jinhua ham (washed and blanched); 2500 g pork knuckle bones (washed and blanched); 250 g dried hot chiles (dry-toasted); 30 g guanghexiang spice (dry-toasted); 30 g angelica root (dry-toasted); 30 g sand ginger (dry-toasted); 30 g dianxiang aromatic wood (dry-toasted); 70 g star anise (dry-toasted); 35 g cassia bark (dry-toasted); 50 g fresh galangal (dry-toasted); 50 g bay leaves (dry-toasted); 50 g licorice root (dry-toasted); 20 g aged tangerine peel (dry-toasted); 20 g fennel seeds (dry-toasted); 20 g coriander seeds (dry-toasted); 10 black cardamom (dry-toasted); 5 g cloves (dry-toasted); 10 g black peppercorns (dry-toasted); 10 g magnolia blossoms (dry-toasted); 2 monk fruits (dry-toasted); 4 g lemongrass (dry-toasted); 2 bottles doubanjiang broad bean chili paste (oil-fried); 2 bottles Hunan Chili Sister chili sauce (oil-fried); 500 g oyster sauce (oil-fried); 100 g Chinese leeks (oil-fried); 100 g fresh ginger (oil-fried); 50 g garlic (oil-fried); 50 g onion (oil-fried)

A reddish-brown spice blend with a savory, mildly sweet heat, suitable for braising poultry such as duck, squab, and young chicken.

7h 20m

Easy

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Ingredients

mature chicken (washed and blanched) 1500 g

pork belly (washed and blanched) 1500 g

Jinhua ham (washed and blanched) 1500 g

pork knuckle bones (washed and blanched) 2500 g

dried hot chiles (dry-toasted) 250 g

guanghexiang spice (dry-toasted) 30 g

angelica root (dry-toasted) 30 g

sand ginger (dry-toasted) 30 g

dianxiang aromatic wood (dry-toasted) 30 g

star anise (dry-toasted) 70 g

cassia bark (dry-toasted) 35 g

fresh galangal (dry-toasted) 50 g

bay leaves (dry-toasted) 50 g

licorice root (dry-toasted) 50 g

aged tangerine peel (dry-toasted) 20 g

fennel seeds (dry-toasted) 20 g

coriander seeds (dry-toasted) 20 g

black cardamom (dry-toasted) 10

cloves (dry-toasted) 5 g

black peppercorns (dry-toasted) 10 g

magnolia blossoms (dry-toasted) 10 g

monk fruits (dry-toasted) 2

lemongrass (dry-toasted) 4 g

doubanjiang broad bean chili paste (oil-fried) 2 bottles

Hunan Chili Sister chili sauce (oil-fried) 2 bottles

oyster sauce (oil-fried) 500 g

Chinese leeks (oil-fried) 100 g

fresh ginger (oil-fried) 100 g

garlic (oil-fried) 50 g

onion (oil-fried) 50 g

whole onions (oil-fried) 50 g

fine salt 70 g

MSG 150 g

chicken bouillon powder 200 g

light soy sauce 500 g

fresh soy sauce 550 g

Huadiao cooking wine 600 g

red yeast rice (tie separately in muslin cloth) 30 g

rock sugar (fried in oil until caramel-colored) 100 g

rose wine 50 g

salad oil 500 g

clean water 30 kg

Instructions

Prepare the stock

Wash the mature chicken, pork belly, Jinhua ham, and pork knuckle bones, then blanch them in boiling water over high heat for 10 minutes. Remove them, place them in a large stockpot, add 30 kg clean water, and bring to a boil over high heat. Reduce to low heat and simmer for 5 hours, then strain the liquid, reserving the broth and discarding the solids.

Toast the spices

Toast the spices in a dry pan over low heat for 10 minutes, keeping the heat low to prevent scorching. Tie the spices in muslin cloth, place them in the stockpot, and simmer for 30 minutes.

Fry the sauce and finish the brine

Heat the salad oil in a pot. When it reaches about 50% heat, add the sauces and vegetables and stir-fry over low heat for 10 minutes. Remove the mixture, tie it in muslin cloth, and place it in the stockpot. Tie the red yeast rice separately in muslin cloth and add it. Heat the oil to 50% heat, immerse and fry the rock sugar for 20-30 minutes until it forms a caramel syrup, then pour it into the stockpot and simmer over low heat for 40 minutes.