Pot-Roasted Chicken

Name: Pot-Roasted Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1000 g Chicken (young chicken, boiled to 90% done then deboned, keeping original shape); 25 g Starch; 25 g Flour; 25 g Egg (mixed with water into a batter); 20 g Shaoxing wine; 4 g Refined salt; 10 g Soy sauce; 10 g Scallion (cut into segments); 10 g Ginger slices; 5 g Cinnamon bark; 5 g Star anise; 5 g Sichuan peppercorn (ground into powder); 1000 g Peanut oil (actual consumption 100 g); to taste Clear broth

A Shandong (Lu) specialty, tender and aromatic with excellent color and flavor. Best served with shredded scallions, radish strips, and sweet bean sauce.

1h 0m

Easy

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Ingredients

Chicken (young chicken, boiled to 90% done then deboned, keeping original shape) 1000 g

Starch 25 g

Flour 25 g

Egg (mixed with water into a batter) 25 g

Shaoxing wine 20 g

Refined salt 4 g

Soy sauce 10 g

Scallion (cut into segments) 10 g

Ginger slices 10 g

Cinnamon bark 5 g

Star anise 5 g

Sichuan peppercorn (ground into powder) 5 g

Peanut oil (actual consumption 100 g) 1000 g

Clear broth to taste

Instructions

Boil and Debone the Chicken

Place the cleaned young chicken in a soup pot, boil until 90% cooked, remove all bones, and arrange in a large serving dish while keeping the chicken's original shape.

Steam for Flavor

Add Shaoxing wine, refined salt, soy sauce, scallion segments, ginger slices, cinnamon bark, star anise, Sichuan peppercorn, and clear broth. Steam over high heat for 20 minutes, then remove. Discard scallions, ginger, and spices, and drain off the liquid.

Coat with Batter

Mix the egg with starch, flour, and water to make an egg batter. Take a plate, pour 1/3 of the egg batter onto the plate and spread it flat, place the chicken on top, then pour the remaining batter over the chicken to coat it completely.

Deep-Fry

Heat peanut oil in the wok until it reaches about 60% hot (approximately 150°C), gently slide the chicken into the pot, fry until golden brown, then remove and drain the oil.