Ingredients with Measurements:
- 1 whole chicken (about 3 lbs)
- 1 cup soy sauce
- 1 cup Shaoxing wine
- 1 cup water
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 head of garlic, peeled and smashed
- 1 inch piece of ginger, sliced
- 2 cinnamon sticks
- 2 star anise
- 2 bay leaves
- 1 tsp Sichuan peppercorns
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 green onions, sliced
- Sesame seeds for garnish
Special equipment needed:
- Large pot or Dutch oven with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the chicken and pat dry with paper towels. Tie the legs together with kitchen twine.
2. Heat the vegetable oil in the pot over medium-high heat. Add the chicken and brown on all sides, about 5 minutes.
3. Add the soy sauce, Shaoxing wine, water, honey, brown sugar, rice vinegar, garlic, ginger, cinnamon sticks, star anise, bay leaves, Sichuan peppercorns, salt, and black pepper. Bring to a boil.
4. Reduce the heat to low and cover the pot. Simmer for 1 hour, turning the chicken occasionally, until the chicken is cooked through and tender.
5. Remove the chicken from the pot and let it rest for 10 minutes before carving.
6. Meanwhile, strain the braising liquid through a fine-mesh sieve into a saucepan. Bring to a boil and cook until the sauce thickens, about 10 minutes.
7. Serve the chicken with the sauce and garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 30g
Protein: 50g
Sodium: 2500mg
Substitutions for ingredients:
- Chicken can be substituted with pork belly or beef brisket
- Shaoxing wine can be substituted with dry sherry or rice wine
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar
- Sichuan peppercorns can be substituted with black peppercorns
Variations:
- Add sliced carrots, potatoes, or mushrooms to the pot for a heartier meal
- Use chicken thighs instead of a whole chicken for a quicker cooking time
- Add a few dried red chili peppers for some heat
Tips and tricks:
- Brown the chicken well for more flavor
- Use a large pot or Dutch oven with a tight-fitting lid to keep the braising liquid from evaporating too quickly
- Let the chicken rest before carving to allow the juices to redistribute
Storage instructions:
Refrigerate leftover chicken and sauce separately in airtight containers for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a pot over low heat until warmed through.
Presentation ideas:
Serve the chicken on a platter with the sauce drizzled over it. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled cucumbers
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg fried rice
Troubleshooting advice:
- If the braising liquid is too salty, dilute it with more water or chicken broth
- If the sauce is too thin, simmer it for longer to thicken it
- If the chicken is not cooked through, simmer it for longer until the internal temperature reaches 165°F
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness
- Refrigerate leftovers promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours
Food history:
Dezhou braised chicken is a famous dish from Dezhou, a city in Shandong province, China. It is traditionally made with a free-range chicken that is braised in a mixture of soy sauce, Shaoxing wine, and spices until tender and flavorful.
Flavor profiles:
Salty, sweet, savory, umami
Serving suggestions:
Serve the chicken with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese