📝 About This Recipe
Hailing from the Shandong province, Dezhou Braised Chicken is a legendary masterpiece of Chinese culinary arts, once favored by the Qing Dynasty emperors. This dish is renowned for its 'five-fragrance' profile and a texture so tender the meat effortlessly falls away from the bone with a gentle shake. Its deep mahogany glaze and complex herbal aroma make it an unforgettable centerpiece of the Lu cuisine tradition.
🥗 Ingredients
The Bird
- 1 piece Whole Young Chicken (approx. 2.5-3 lbs, head and feet kept on for authenticity)
- 2 tablespoons Maltose or Honey (dissolved in 1/4 cup warm water for glazing)
- 4 cups Vegetable Oil (for deep-frying the skin)
The Master Braising Liquid
- 1/2 cup Light Soy Sauce
- 3 tablespoons Dark Soy Sauce (for rich color)
- 1/2 cup Shaoxing Rice Wine
- 50 grams Rock Sugar (provides a glossy finish)
- 50 grams Ginger (thickly sliced and smashed)
- 4-5 stalks Green Onions (tied into a knot)
- 8-10 cups Chicken Stock or Water (enough to fully submerge the chicken)
The Spice Sachet
- 3 pieces Star Anise
- 1 piece Cinnamon Stick (Cassia bark preferred)
- 1 piece Dried Tangerine Peel (Chenpi)
- 1 teaspoon Sichuan Peppercorns
- 3 pieces Cloves
- 2 pieces Bay Leaves
- 1 piece Cao Guo (Black Cardamom) (cracked open)
- 2-3 slices Sand Ginger (Kempferia Galanga) (essential for authentic flavor)
👨🍳 Instructions
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1
Thoroughly clean the chicken, removing any remaining pinfeathers. Tuck the wings into the mouth/neck cavity and cross the legs, securing them into the lower body cavity to create a compact, elegant shape.
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2
Blanch the chicken in boiling water for 2-3 minutes to remove impurities, then pat it completely dry with paper towels. This is crucial for the frying step.
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3
Brush the entire surface of the chicken with the maltose/honey water mixture. Hang or set aside in a ventilated area for 30 minutes to let the skin dry.
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4
Heat the vegetable oil in a wok to 350°F (175°C). Carefully lower the chicken into the oil and fry until the skin turns a beautiful, uniform golden-brown. This step is for color and texture, not to cook the meat through.
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5
Remove the chicken and immediately plunge it into a bowl of ice water for 2 minutes. This creates the signature 'tiger skin' texture.
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6
In a large heavy-bottomed pot or Dutch oven, combine the chicken stock, soy sauces, rice wine, rock sugar, ginger, and green onions.
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7
Place all ingredients from the 'Spice Sachet' section into a cheesecloth bag and add it to the pot.
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8
Bring the liquid to a boil, then reduce to a very low simmer. Place the chicken into the pot, ensuring it is completely submerged. Use a plate to weigh it down if necessary.
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9
Cover and simmer very gently. For a young chicken, cook for 3-4 hours. For an older hen (more traditional), cook for up to 6 hours until the meat is incredibly tender.
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10
Turn off the heat and allow the chicken to steep in the braising liquid for at least 1-2 hours (or overnight in the fridge for maximum flavor) before handling.
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11
Carefully lift the chicken out using a wide skimmer—it will be very fragile. Transfer to a serving platter.
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12
Strain 1 cup of the braising liquid into a small saucepan. Reduce it by half over high heat until syrupy, then brush this glaze over the chicken for a final shine.
💡 Chef's Tips
The secret to the 'fall-apart' texture is a very low simmer; never let the liquid boil vigorously or the skin will break. If you cannot find maltose, honey is a perfect substitute for the glaze, but ensure the chicken is dry before frying to avoid oil splatters. Save the braising liquid! It can be frozen and reused as a 'Master Stock' (Lo Sui) which improves in depth every time it is used. For the most authentic experience, use a 'spent' hen (old laying hen) which has tougher meat but significantly more flavor; just increase braising time by 2 hours.
🍽️ Serving Suggestions
Serve warm or at room temperature as a centerpiece dish with steamed jasmine rice. Pair with a crisp, chilled cucumber salad dressed in black vinegar to cut through the richness. A pot of aged Pu'er tea or a bold Oolong is the traditional beverage accompaniment. Serve alongside stir-fried bok choy or gai lan with garlic for a balanced meal.