Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 2 cups of water
- 1 cup of Shaoxing wine
- 1 cup of dark soy sauce
- 1 cup of light soy sauce
- 1 cup of rock sugar
- 10 slices of ginger
- 10 cloves of garlic
- 2 cinnamon sticks
- 2 star anise
- 2 bay leaves
- 1 tsp of Sichuan peppercorns
- 1 tbsp of vegetable oil
- 2 green onions, chopped
- 1 tbsp of sesame oil
Special equipment needed:
- Large pot or Dutch oven with a lid
Step-by-step instructions:
1. Rinse the chicken and pat dry with paper towels.
2. Heat the vegetable oil in the pot over medium-high heat. Add the ginger, garlic, cinnamon sticks, star anise, bay leaves, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
3. Add the chicken to the pot, breast side down. Brown the chicken on all sides for about 5-7 minutes.
4. Add the Shaoxing wine, dark soy sauce, light soy sauce, and rock sugar to the pot. Stir to combine.
5. Add enough water to the pot to cover the chicken. Bring the liquid to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the chicken for about 45 minutes, turning it over once halfway through cooking.
7. Remove the chicken from the pot and let it cool slightly. Cut it into bite-sized pieces.
8. Strain the braising liquid through a fine-mesh sieve into a separate pot. Bring the liquid to a boil and reduce it until it thickens to a sauce consistency.
9. Pour the sauce over the chicken pieces. Add the chopped green onions and sesame oil. Toss to coat.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Medium-high heat for browning the chicken, low heat for simmering the chicken
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 4g
Cholesterol: 105mg
Sodium: 2000mg
Total carbohydrates: 16g
Dietary fiber: 1g
Sugar: 12g
Protein: 30g
Substitutions for ingredients:
- Chicken thighs or drumsticks can be used instead of a whole chicken.
- Brown sugar can be used instead of rock sugar.
- Regular soy sauce can be used instead of light soy sauce, but the color of the dish will be darker.
Variations:
- Add sliced shiitake mushrooms or bamboo shoots to the pot during the last 15 minutes of cooking.
- Use pork belly or beef brisket instead of chicken.
Tips and tricks:
- Use a pot that is large enough to fit the chicken comfortably.
- Brown the chicken well to develop flavor and color.
- Skim any foam or impurities that rise to the surface of the braising liquid.
- Let the chicken cool slightly before cutting it to prevent the meat from falling apart.
Storage instructions:
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a pot over low heat until heated through.
Presentation ideas:
Serve the chicken and sauce in a large bowl or on a platter. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Steamed rice, stir-fried vegetables, pickled cucumbers
Suggested side dishes:
Steamed bok choy, stir-fried snow peas, steamed dumplings
Troubleshooting advice:
- If the sauce is too salty, dilute it with a little water or chicken broth.
- If the sauce is too thin, reduce it further until it thickens.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken and sauce in the refrigerator within 2 hours of cooking.
Food history:
Dezhou braised chicken is a popular dish in Shandong province, China. It is named after the city of Dezhou, where it originated. The dish is known for its rich, savory flavor and tender texture.
Flavor profiles:
Savory, umami, slightly sweet, aromatic
Serving suggestions:
Serve the chicken and sauce family-style, with steamed rice and a variety of side dishes.
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Region: Chinese