Dezhou Braised Chicken
“This slow-cooked chicken is known for its succulent meat, infused with a rich blend of spices that give it a distinctive aroma.”
Where it comes from
Dezhou Braised Chicken is a celebrated dish from the city of Dezhou in Shandong, famous for being a traveler's delight since the Qing dynasty, often served to high-ranking officials and weary travelers.
On the Palate
How it's made
4 steps · Show ↓125 min active
How it's made
4 steps · Show ↓- 110 min
Rinse the chicken thoroughly and pat it dry with paper towels. In a large pot, place the chicken breast-side down. Add soy sauce, star anise, cinnamon, Sichuan pepper, ginger, scallions, garlic, rock sugar, bay leaf, and sugar.
- 210 min
Pour enough water into the pot to cover the chicken by an inch. Bring to a boil over high heat, then reduce to a gentle simmer.
- 390 min
Cover the pot and let the chicken braise slowly, allowing the flavors to penetrate the meat. Turn the chicken occasionally for even cooking.
Watch outMake sure the liquid remains at a gentle simmer; too vigorous a boil will toughen the meat.
- 415 min
Once the chicken is tender, remove it from the pot and let it rest for a few minutes before carving. Strain the braising liquid and reduce it slightly over medium heat to concentrate the flavors.
