Oil-Braised Chicken

Name: Oil-Braised Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 whole cleaned chicken (pat dry before use); 160 g dried shallots (120g finely chopped for stuffing chicken cavity, 40g for frying oil); 8 g ginger juice; 1 star anise; 16 g honey (dilute with equal amount of warm water before applying to chicken skin); MSG (for applying to chicken cavity), to taste; Chinese white liquor, to taste; fine salt (for applying to chicken cavity), to taste; 1500 g peanut oil (for frying)

A traditional Zhejiang dish, this oil-infused chicken is slow-cooked by fully submerging a whole chicken in hot oil, yielding juicy, tender meat with a rich, aromatic scallion flavor.

45 min

Easy

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Ingredients

whole cleaned chicken (pat dry before use) 1

dried shallots (120g finely chopped for stuffing chicken cavity, 40g for frying oil) 160 g

ginger juice 8 g

star anise 1

honey (dilute with equal amount of warm water before applying to chicken skin) 16 g

MSG (for applying to chicken cavity) to taste

Chinese white liquor to taste

fine salt (for applying to chicken cavity) to taste

peanut oil (for frying) 1500 g

Instructions

Prepare Chicken Cavity

Pat the whole cleaned chicken dry with a towel. Apply MSG and fine salt to the inside of the chicken cavity. Add the finely chopped 120g dried shallots, ginger juice, Chinese white liquor, and star anise to the cavity. Sew the opening of the cavity shut with a needle.

Apply Color

Dilute 16g honey with an equal amount of warm water, then apply the mixture to the chicken skin. Place the chicken into a clay pot.

Oil Immersion

Heat 1500g peanut oil with 40g dried shallots in a wok until it reaches 70% of its smoking point. Pour the hot oil into the clay pot with the chicken. Cover the pot and soak the chicken for 7 minutes. Flip the chicken over and soak for another 8 minutes.