Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 2 cups of red wine
- 1 cup of soy sauce
- 1 cup of dark soy sauce
- 1 cup of sugar
- 1 cup of water
- 6 slices of ginger
- 6 cloves of garlic
- 2 cinnamon sticks
- 2 star anise
- 1 tsp of Sichuan peppercorns
- 1 tsp of salt
- 2 tbsp of vegetable oil
- 2 green onions, chopped
- 1 tbsp of sesame seeds
Special equipment needed:
- Dutch oven or large pot with a lid
Step-by-step instructions:
1. Rinse the chicken under cold water and pat it dry with paper towels. Cut it into bite-sized pieces and set aside.
2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat. Add the ginger, garlic, cinnamon sticks, star anise, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
3. Add the chicken pieces to the pot and stir-fry for 5-7 minutes until lightly browned.
4. Pour in the red wine, soy sauce, dark soy sauce, sugar, water, and salt. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1-1.5 hours until the chicken is tender and the sauce has thickened.
6. Garnish with chopped green onions and sesame seeds before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1-1.5 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 40g
Protein: 30g
Sodium: 3000mg
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Red wine can be substituted with chicken broth or vegetable broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Dark soy sauce can be substituted with regular soy sauce.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the pot for a more hearty meal.
- Use bone-in chicken for a richer flavor.
- Add dried chili peppers for a spicy kick.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Skim off any excess fat or foam that rises to the surface while simmering.
- Marinate the chicken in the sauce overnight for a more intense flavor.
- Serve with steamed rice or noodles.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or platter with the sauce drizzled over the top.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a simple green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes until it thickens.
- If the chicken is tough, simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers 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 flavorful and tender chicken pieces that are braised in a rich and savory sauce.
Flavor profiles:
Savory, sweet, and slightly tangy.
Serving suggestions:
Serve as a main dish for dinner or as a special occasion meal.
Related Categories
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Region: Chinese
Taste: Savory, Rich, Tangy, Herbaceous, Aromatic