Ingredients with Measurements:
- 1 whole chicken (about 3-4 pounds)
- 2 cups Shaoxing wine
- 2 cups chicken broth
- 1 cup soy sauce
- 1 cup dark soy sauce
- 1 cup brown sugar
- 1 cup Sichuan peppercorns
- 1 cup ginger, sliced
- 1 cup garlic, sliced
- 1 cup scallions, chopped
- 1 cup dried red chilies
- 1 cup star anise
- 1 cup cinnamon sticks
- 1 cup fennel seeds
- 1 cup bay leaves
- 1 cup vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven with lid
- Kitchen twine
- Meat thermometer
Step-by-Step Instructions:
1. Rinse the chicken and pat it dry with paper towels. Tie the legs together with kitchen twine.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the ginger, garlic, scallions, dried red chilies, star anise, cinnamon sticks, fennel seeds, and bay leaves. Cook for 2-3 minutes until fragrant.
3. Add the chicken to the pot and sear on all sides until golden brown, about 5-7 minutes.
4. Add the Shaoxing wine, chicken broth, soy sauce, dark soy sauce, brown sugar, and Sichuan peppercorns to the pot. Bring to a boil, then reduce the heat to low and cover with a lid.
5. Simmer the chicken for 1-2 hours, or until the internal temperature reaches 165°F on a meat thermometer.
6. Remove the chicken from the pot and let it rest for 10-15 minutes before carving.
7. Strain the braising liquid through a fine-mesh sieve and discard the solids. Skim off any excess fat from the surface.
8. Serve the chicken with the braising liquid on the side.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Internal temperature of chicken should reach 165°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 34g
Carbohydrates: 25g
Protein: 45g
Sodium: 5000mg
Substitutions for ingredients:
- Chicken can be substituted with duck or pork.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Soy sauce and dark soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the pot during the last 30 minutes of cooking.
- Use boneless chicken thighs instead of a whole chicken for a quicker cooking time.
- Add a splash of vinegar or lime juice to the braising liquid for a tangy flavor.
Tips and Tricks:
- Use a meat thermometer to ensure the chicken is fully cooked.
- Let the chicken rest before carving to allow the juices to redistribute.
- Skim off any excess fat from the surface of the braising liquid for a healthier dish.
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 braising liquid in a separate bowl. Garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or Chinese-style pickles.
Troubleshooting Advice:
- If the braising liquid is too salty, dilute it with water or chicken broth.
- If the chicken is not fully cooked, return it to the pot and continue simmering until the internal temperature reaches 165°F.
Food Safety Advice:
- Always wash your hands and surfaces before handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Store leftover chicken and braising liquid separately in the refrigerator.
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.
Flavor Profiles:
Savory, sweet, spicy, and aromatic.
Serving Suggestions:
Serve as a main course for a family dinner or special occasion.
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Region: Chinese