Ingredients with Measurements:
- 1 whole chicken, about 3-4 pounds
- 2 tablespoons vegetable oil
- 1 tablespoon five-spice powder
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/2 cup Shaoxing wine
- 1/2 cup soy sauce
- 1/2 cup dark soy sauce
- 4 cups chicken broth
- 4 scallions, cut into 2-inch pieces
- 4 slices ginger
- 4 cloves garlic, peeled
- 2 star anise
- 2 cinnamon sticks
- 2 bay leaves
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
Special equipment needed:
- Large pot or Dutch oven with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the chicken inside and out with cold water and pat dry with paper towels. Tie the legs together with kitchen twine.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the five-spice powder, Sichuan peppercorns, salt, and sugar. Stir for 1-2 minutes until fragrant.
3. Add the chicken to the pot and brown on all sides, about 5-7 minutes.
4. Pour in the Shaoxing wine, soy sauce, and dark soy sauce. Add the chicken broth, scallions, ginger, garlic, star anise, cinnamon sticks, and bay leaves.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 hour, turning the chicken over halfway through.
6. Remove the chicken from the pot and let it rest for 10 minutes.
7. Strain the braising liquid through a fine-mesh sieve into a separate pot. Discard the solids.
8. Bring the braising liquid to a boil and reduce it by half, about 20-30 minutes.
9. Stir in the sesame oil and white pepper.
10. Carve the chicken into serving pieces and arrange on a platter. Pour the reduced braising liquid over the chicken.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the chicken, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 18g
Protein per serving: 35g
Carbohydrates per serving: 10g
Sodium per serving: 2000mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Dark soy sauce can be substituted with regular soy sauce.
Variations:
- Add sliced mushrooms or carrots to the braising liquid for extra flavor and nutrition.
- Use bone-in chicken thighs or drumsticks instead of a whole chicken.
Tips and tricks:
- To make the chicken more tender, marinate it in the braising liquid for a few hours or overnight before cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Skim off any excess fat from the braising liquid before reducing it.
Storage instructions:
Store leftover chicken and braising liquid separately in 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 warmed through.
Presentation ideas:
Serve the chicken on a platter with the reduced braising liquid poured over it. Garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions and cilantro
Pairings:
Steamed rice, stir-fried vegetables, or a simple green salad
Suggested side dishes:
Steamed bok choy, stir-fried green beans, or roasted sweet potatoes
Troubleshooting advice:
- If the braising liquid is too salty, dilute it with more chicken broth or water.
- If the chicken is not cooked through after 1 hour, continue simmering until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and utensils thoroughly before and after handling raw chicken.
- Cook chicken to an internal temperature of 165°F to kill any harmful bacteria.
- Store leftover chicken and braising liquid in the refrigerator within 2 hours of cooking.
Food history:
Dezhou braised chicken is a famous dish from the city of Dezhou in Shandong province, China. It is traditionally made with a local breed of chicken that is known for its tender meat and rich flavor. The dish is braised in a mixture of soy sauce, Shaoxing wine, and spices for several hours until it is fall-off-the-bone tender.
Flavor profiles:
Savory, salty, umami, slightly sweet, aromatic
Serving suggestions:
Serve the chicken family-style on a platter with steamed rice and a side of stir-fried vegetables.
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Region: Chinese