Richly Flavored Braised Chicken
A dish made by braising a young chicken in a richly flavored master stock, resulting in a product with a rich aroma.
Story
This dish involves braising a tender spring chicken in a robust and aromatic master stock. The finished product is celebrated for its rich, deep flavor and mouth-watering fragrance that permeates every bite.
Ingredients
Spring chicken (slaughtered, cleaned, and shaped)
1 whole
Seasoning A (for marinating)
as needed
Salt
10 g
MSG
10 g
White sugar
10 g
Lemongrass
10 g
Fish brine
10 g
Dark soy sauce
10 g
Tsaoko
3g
Dried tangerine peel
3g
Star anise
3g
Bay leaves
2g
Angelica root
2g
Fennel seeds
2g
Mint leaves
6g
Chinese rue
6g
Licorice root
6g
Old ginger
250g
Fine salt
100g
Water
50kg
Chicken broth
2kg
Rice wine
150g
Sesame oil (drizzle before serving)
5g
Yu choy (blanched)
As needed
Instructions
1
Marinate
Clean and dress the spring chicken, secure the shape, and marinate in Ingredient A for 2 hours.
2
Fry
Heat the oil in a wok to 40% heat, then add the chicken to fry.
3
Braise
Put the fried chicken into the spiced brine and braise for about 2 hours, then remove.
4
Plating
Before serving, drizzle with 5g of sesame oil, add blanched rapeseed, and arrange on the plate.
