Ingredients with Measurements:
- 1 whole chicken (about 3 lbs)
- 2 cups water
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup dark soy sauce
- 1 cup rock sugar
- 1 cup ginger, sliced
- 1 cup scallions, sliced
- 1 cup Chinese herbs (ginseng, angelica, astragalus, licorice root, dried jujube)
- 1 tbsp Sichuan peppercorns
- 1 tbsp salt
- 1 tbsp vegetable oil
Special Equipment Needed:
- Large pot or Dutch oven with a lid
- Kitchen twine
Step-by-Step Instructions:
1. Rinse the chicken and pat it dry. Tie the legs together with kitchen twine.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ginger and scallions and sauté for 2-3 minutes until fragrant.
3. Add the chicken to the pot and brown on all sides, about 5-7 minutes.
4. Add the water, Shaoxing wine, soy sauce, dark soy sauce, rock sugar, Sichuan peppercorns, and salt to the pot. Stir to combine.
5. Add the Chinese herbs to the pot and bring the liquid to a boil.
6. Reduce the heat to low, cover the pot with a lid, and simmer for 2-3 hours until the chicken is tender and the liquid has reduced by half.
7. Remove the chicken from the pot and let it rest for 10 minutes before carving.
8. Strain the liquid through a fine-mesh sieve and discard the solids. Serve the chicken with the braising liquid.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Protein: 40g
Carbohydrates: 10g
Sodium: 1800mg
Sugar: 8g
Substitutions for ingredients:
- If you can't find Chinese herbs, you can substitute with other herbs like rosemary, thyme, and bay leaves.
- If you don't have rock sugar, you can use regular granulated sugar.
Variations:
- You can add vegetables like carrots, potatoes, and mushrooms to the pot for a heartier meal.
- You can use chicken thighs or drumsticks instead of a whole chicken.
Tips and Tricks:
- To make the chicken more flavorful, marinate it in the braising liquid overnight before cooking.
- If the braising liquid is too salty, you can add more water to dilute it.
- You can use the leftover braising liquid as a soup base or sauce for other dishes.
Storage Instructions:
Store the leftover chicken and braising liquid in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken and braising liquid in a pot over low heat until heated through.
Presentation Ideas:
Serve the chicken on a platter with the braising liquid poured over it. Garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions and cilantro
Pairings:
Steamed rice, Chinese greens, and a light beer or white wine
Suggested Side Dishes:
Steamed rice and Chinese greens
Troubleshooting Advice:
- If the chicken is not tender enough, simmer it for another 30 minutes to an hour.
- If the braising liquid is too thick, add more water to thin it out.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before serving.
- Store leftover chicken and braising liquid in the refrigerator within 2 hours of cooking.
Food History:
Dezhou braised chicken is a traditional Chinese dish that originated in Dezhou, Shandong province. It is known for its tender meat and rich flavor.
Flavor Profiles:
Savory, sweet, and herbal
Serving Suggestions:
Serve the chicken with steamed rice and Chinese greens for a complete meal.
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Region: Chinese