Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 2 oranges, zested and juiced
- 1 cup Shaoxing wine
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/2 cup dark soy sauce
- 1/4 cup brown sugar
- 1 cinnamon stick
- 3 star anise
- 5 cloves garlic, minced
- 2-inch piece of ginger, sliced
- 2 green onions, chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. Rinse the chicken and pat dry with paper towels. Season with salt and pepper.
3. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the chicken and brown on all sides, about 8-10 minutes. Remove the chicken and set aside.
4. Add the garlic, ginger, and green onions to the pot and sauté for 1-2 minutes until fragrant.
5. Add the Shaoxing wine, chicken broth, soy sauce, dark soy sauce, brown sugar, cinnamon stick, star anise, orange zest, and orange juice. Stir to combine.
6. Return the chicken to the pot, breast side down. Spoon the sauce over the chicken.
7. Cover the pot with the lid and transfer to the oven. Bake for 1 hour, basting the chicken with the sauce every 20 minutes.
8. After 1 hour, flip the chicken over and bake for another 30 minutes, basting every 10 minutes.
9. Remove the pot from the oven and let the chicken rest for 10 minutes before carving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 20g
Protein per serving: 45g
Substitutions for ingredients:
- If you don't have Shaoxing wine, you can use dry sherry or rice wine vinegar.
- If you can't find dark soy sauce, you can use regular soy sauce instead.
- If you don't have brown sugar, you can use honey or maple syrup.
Variations:
- You can add sliced carrots, potatoes, and onions to the pot for a one-pot meal.
- You can use chicken thighs or drumsticks instead of a whole chicken.
Tips and Tricks:
- Make sure to brown the chicken well before braising to develop flavor.
- Baste the chicken every 20 minutes to keep it moist and flavorful.
- Let the chicken rest before carving to allow the juices to redistribute.
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the chicken and sauce in a pot over medium heat until heated through.
Presentation Ideas:
Serve the chicken on a platter with the sauce spooned over the top. Garnish with orange slices and chopped green onions.
Garnishes:
- Orange slices
- Chopped green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Roasted sweet potatoes
Suggested Side Dishes:
- Steamed rice
- Stir-fried bok choy
- Roasted sweet potatoes
Troubleshooting Advice:
- If the sauce is too thin, remove the chicken from the pot and simmer the sauce over medium heat until it thickens.
- If the chicken is not cooked through after 1 hour and 30 minutes, continue to bake until the internal temperature reaches 165°F.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken in the refrigerator within 2 hours of cooking.
Food History:
Dezhou braised chicken is a famous dish from Dezhou, a city in the Shandong province of China. It is known for its rich, savory flavor and tender texture.
Flavor Profiles:
This dish is savory, sweet, and slightly tangy with notes of orange, cinnamon, and star anise.
Serving Suggestions:
Serve this dish with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese