Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 2 cups chicken broth
- 1 cup Shaoxing wine
- 1/2 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup sugar
- 2 cinnamon sticks
- 4 star anise
- 6 dried red chili peppers
- 1 piece of ginger (thumb-sized), sliced
- 6 cloves garlic, peeled
- 2 green onions, cut into 2-inch pieces
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Kitchen twine
Step-by-step instructions:
1. Clean and rinse the chicken thoroughly. 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 ginger, garlic, green onions, cinnamon sticks, star anise, and dried chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. Add the chicken to the pot and sear on all sides until golden brown, about 5-7 minutes.
4. Pour in the chicken broth, Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir to combine.
5. Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1-1.5 hours, or until the chicken is cooked through and tender.
6. Remove the chicken from the pot and let it rest for 10-15 minutes before carving.
7. Meanwhile, 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 let it reduce by half, about 10-15 minutes. Season with salt and pepper to taste.
9. Serve the chicken with the reduced braising liquid on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1-1.5 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- Chicken broth can be substituted with water or vegetable broth.
- Shaoxing wine can be substituted with rice wine or dry sherry.
- Soy sauce can be substituted with tamari or coconut aminos.
- Dark soy sauce can be substituted with regular soy sauce mixed with a bit of molasses or brown sugar.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped vegetables such as carrots, potatoes, or mushrooms to the pot during the last 30 minutes of cooking.
- Use bone-in chicken thighs or drumsticks instead of a whole chicken.
- Add a splash of vinegar or lemon juice to the braising liquid for a tangy flavor.
Tips and tricks:
- To make the chicken more flavorful, marinate it in the braising liquid for a few hours or overnight before cooking.
- If the braising liquid is too salty, add a bit of water or unsalted chicken broth to dilute it.
- To make the chicken skin crispy, broil it in the oven for a few minutes after braising.
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 drizzled over it. Garnish with chopped green onions and cilantro.
Garnishes:
Chopped green onions, cilantro, sesame seeds, sliced chili peppers
Pairings:
Steamed rice, stir-fried vegetables, pickled cucumbers
Suggested side dishes:
Steamed bok choy, stir-fried green beans, garlic noodles
Troubleshooting advice:
- If the braising liquid is too thin, let it reduce for a bit longer until it thickens.
- If the chicken is not cooked through, simmer it for a bit longer until the internal temperature reaches 165°F.
- If the chicken skin is not crispy enough, broil it in the oven for a few minutes after braising.
Food safety advice:
- Always cook chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover chicken and braising liquid in the refrigerator within 2 hours of cooking.
- Reheat leftover chicken and braising liquid to an internal temperature of 165°F before consuming.
Food history:
Dezhou braised chicken is a famous dish from Dezhou, a city in Shandong province, China. It is known for its rich, savory flavor and tender texture.
Flavor profiles:
Savory, salty, sweet, spicy
Serving suggestions:
Serve the chicken family-style on a large platter with steamed rice and a variety of side dishes.
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Region: Chinese