Rock Sugar Braised Chicken

Name: Rock Sugar Braised Chicken
Total time: 40 min
Ingredients: 2 pieces chicken drumsticks (washed and set aside); 10 g star anise (braising spice); 15 g fennel seed (braising spice); 35 g licorice root (braising spice); 50 g dried tangerine peel (braising spice); 15 g sand ginger powder (braising spice); 15 g cinnamon (braising spice); 25 g bay leaves (braising spice); 10 g Whole Sichuan peppercorns (braising ingredient); 1 piece Monk fruit (braising ingredient); 1500 g Rock sugar (braising ingredient); 1/2 cup Sorghum liquor (braising ingredient); 1500 g Flavor base liquid (braising ingredient); 1 cup Shaoxing wine (braising ingredient); 50 g Fermented bean curd (braising ingredient); 200 g Salad oil (braising ingredient); 250g caramel color (braising ingredients); 7500g water (braising ingredients)

Braised until glossy and tender, this rock sugar chicken features a sweet and silky flavor that makes it a favorite among children.

40 min

Medium

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Braised to a glossy perfection, this tender rock sugar chicken offers a delightfully sweet and silky texture that makes it an absolute favorite at the family dinner table.

Ingredients

chicken drumsticks (washed and set aside) 2 pieces

star anise (braising spice) 10 g

fennel seed (braising spice) 15 g

licorice root (braising spice) 35 g

dried tangerine peel (braising spice) 50 g

sand ginger powder (braising spice) 15 g

cinnamon (braising spice) 15 g

bay leaves (braising spice) 25 g

Whole Sichuan peppercorns (braising ingredient) 10 g

Monk fruit (braising ingredient) 1 piece

Rock sugar (braising ingredient) 1500 g

Sorghum liquor (braising ingredient) 1/2 cup

Flavor base liquid (braising ingredient) 1500 g

Shaoxing wine (braising ingredient) 1 cup

Fermented bean curd (braising ingredient) 50 g

Salad oil (braising ingredient) 200 g

caramel color (braising ingredients) 250g

water (braising ingredients) 7500g

Instructions

Prepare chicken legs

Wash the chicken legs and set aside (Picture 1).

Braise

Bring the braising spices to a boil over high heat to release their flavors. Reduce to low heat, add the chicken legs, and cook for 5 minutes before turning off the heat. Let the chicken legs soak in the braising liquid for 40 minutes until cooked through, then remove and drain.

Cut into pieces and drizzle with sauce

After the chicken legs have cooled, chop them into several pieces (Picture 2), place them on a plate, and drizzle with the braising liquid. Serve with baby cucumbers or pickled vegetables for an even more delicious flavor.