Description
A legendary meat dish from Dezhou, Shandong, praised nationwide as one of 'China's Four Famous Chickens'. A whole chicken, legs elegantly crossed, is deep-fried, then simmered for a full day on extreme low in a master stock (Lao Tang) of soy, honey, and 10+ spices. Characterized by unbelievable tenderness where even the bones can be chewed.
Restaurants serving Dezhou Braised Chicken
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole chicken
- Honey
- Soy sauce
- Master stock(Lao Tang)
- Star anise
- Cinnamon
- Cloves
- Ginger
Instructions
- [Authentic Recipe]
- Clean a whole chicken; cross and tuck the legs into the belly to form its unique 'sitting' shape.
- Brush lightly with honey (or maltose) and flash-fry in hot oil until golden.
- Prepare a giant pot of 'Lao Tang' (master stock), often replenished for decades.
- Add soy, star anise, cinnamon, cloves, Angelica, and 10+ spices.
- Submerge the fried chicken and bring to a boil.
- [Secret]: Reduce to extreme low (micro-fire) where the surface barely ripples. Simmer for 4-
- hours until the flavor reaches the marrow and the meat is near melting.
- Carefully extract without breaking and let cool.
Learn more Spice, substitutes, tips
Key spices
Soy sauce infused with dozens of medicinal spices、and ultimate tender chicken
Substitutes at Japanese supermarkets
Brush JP bone-in chicken thighs with honey, sear, and braise with soy and star anise
Pairing
Beer / Snack on it as is
Trivia
Born in the Qing Dynasty, its fame exploded nationwide when it was sold at Dezhou Station on the newly opened railway in the early 20th century. It is the original success story of 'train station gourmet'.
Eating tips & etiquette
Served cold or room temp. No cleaver needed. A gentle pull with fingers makes the meat fall off the bone. Small bones are so soft they can be crunched and eaten, allowing you to taste the marrow umami.
Allergen
Poultry, Soybeans, Wheat