Photograph of the finished Dezhou braised chicken

China · Gà om nước tương rút xương Đức Châu

Dezhou braised chicken

3 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 2 kg
  • Photograph of Soy sauce Soy sauce 200 ml
  • Photograph of Cinnamon and star anise Cinnamon and star anise 40 g
  • Photograph of Five-spice powder Five-spice powder 24 g
  • Photograph of Rock sugar Rock sugar 100 g
  • Photograph of Ginger Ginger 140 g
  • Photograph of Shaoxing Wine Shaoxing Wine 140 ml
  • Photograph of Oil Oil 1.2 l
  • Photograph of Spring onion Spring onion 140 g
  • Photograph of Dried tangerine peel Dried tangerine peel 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Fold the chicken's legs towards its belly and tuck its wings behind its head so that the whole chicken forms a compact shape.
  2. 2 Fry the whole fish in oil at 180 degrees for 5 minutes until the skin is golden brown and crispy.
  3. 3 Simmer over the lowest heat for 2 hours and 30 minutes in soy sauce with cinnamon, star anise, five-spice powder, and orange peel.
  4. 4 Simmer for a full 2 hours and 30 minutes until the meat separates from the bone when gently shaken; this is a sign of authentic Duc Chau chicken.
  5. 5 Do not stir or flip the chicken in the pot; simply ladle the broth over it every 20 minutes.
  6. 6 Let it cool in the braising liquid, then remove it; the meat should slide off the bone when picked up with chopsticks.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 3: Incubate under high pressure for 40 minutes, then release the pressure naturally and let it cool in the incubation water.

Start cooking