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    Home » Recipes » chicken and poultry

    Chinese Braised Chicken (卤鸡)

    November 1, 2017 by Elaine 15 Comments | Jump to Recipe

    Learn how to make full of aroma and soft Chinese slow braised Chicken—脱骨卤鸡.

    braised chicken (master stock) steps | chinasichuanfood.com

    My daughter is a big fan of all kinds of non-spicy braised chicken and roasted chicken. Thighs and wings are her favorite. So basically I cook lots of similar dish in my kitchen. She is quite skilled to enjoy this type of dish and eat up all the meat around the bones. But I am proud to promise that you can move the bones out of the chicken easily, other than tearing the meat from the bones.

    For typical Chinese roasted chicken, a long marinating time is quite important for a qualified flavor. The method used today is quite different, but based on similar concept- a long time together with the seasonings.After the slow braising process, the chicken is roasted in oven for 15 minutes. This can help to enhance the aroma.

    braised chicken (master stock) steps | chinasichuanfood.com

    Ingredients

    • 1 chicken (1 to 1.5 kg)

    Marinating Ingredients

    • 2 tsp. salt
    • ¼ tsp. Chinese five spice powder
    • 1 tbsp. light soy sauce
    • 1 thumb ginger
    • 2 green onions
    • 1 tbsp. Chinese cooking wine

    Slow Braising Ingredients

    • ½ cup dark soy sauce
    • 2 tbsp. rock sugar
    • 2 star anises
    • 2 bay leaves
    • 1 tbsp. salt
    • 1 bark Chinese cinnamon (break into small sections)
    • ½ tsp. Sichuan peppercorn
    • Water as needed

    Wash

    • 1 tbsp. honey
    • ½ tbsp. water

    Instructions

    1.Clean the chicken and then soak in clean water for 30 minutes. Drain.

    2. And then add all the marinating ingredients and marinate for 2-3 hours (the inner side should be well marinated too).

    braised chicken (master stock) steps | chinasichuanfood.com

    3. Transfer only the chicken to a large pot, add enough water to cover. Add all the spices, green onion, sugar and soy sauce. Bring to a boil and then simmer for 30 minutes (If you use larger chicken, cook another 15 to 20 minutes).

    braised chicken (master stock) steps | chinasichuanfood.com

    4.Turn off the fire and let the chicken soak in the liquid overnight. Re-heat the content to a boiling and pick the chicken out and air dry naturally.

    5. Then pre-heat oven to 180 degree C, brush a small layer of honey (optional) and roast in middle rack for 15 minutes.

    braised chicken (master stock) steps | chinasichuanfood.com

    6. Cut into small chunks and serve warm.

    braised chicken (master stock) steps | chinasichuanfood.com

    braised chicken (master stock), super soft-6 copy

    By the way, you can also check Chinese roasted chicken if you love to cook whole chicken. Happy cooking, if you make yummy dishes with Elaine’s recipe. You can tag #chinasichuanfood and send me a photo on Instagram. I love your brilliant works.

    Chinese Braised Chicken (Super Soft)

    Chinese slow braised chicken (super soft version)
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Keyword: Braised, chicken
    Prep Time: 2 hours
    Cook Time: 15 minutes
    Total Time: 2 hours 15 minutes
    Servings: 2
    Calories: 1250kcal
    Author: Elaine

    Ingredients

    • 1 chicken ,1 to 1.5kg

    Marinating Ingredients

    • 2 tsp. salt
    • ¼ tsp. Chinese five spice powder
    • 1 tbsp. light soy sauce
    • 1 thumb ginger
    • 2 green onions
    • 1 tbsp. Chinese cooking wine

    Slow Braising Ingredients

    • ½ cup dark soy sauce
    • 2 tbsp. rock sugar
    • 2 star anises
    • 2 bay leaves
    • 1 tbsp. salt
    • 1 bark Chinese cinnamon ,break into small sections
    • ½ tsp. Sichuan peppercorn
    • Water as needed

    Wash

    • 1 tbsp. honey
    • ½ tbsp. water

    Instructions

    • Clean the chicken and then soak in clean water for 30 minutes. Drain.
    • And then add all the marinating ingredients and marinate for 2-3 hours (the inner side should be well marinated too).
    • Transfer only the chicken to a large pot, add enough water to cover. Add all the spices, green onion, sugar and soy sauce. Bring to a boil and then simmer for 30 minutes. Turn off the fire and let the chicken soak in the liquid overnight. Re-heat the content to a boiling and pick the chicken out and air dry naturally.
    • Then pre-heat oven to 180 degree C, brush a small layer of honey (optional) and roast in middle rack for 15 minutes.
    • Cut into small chunks and serve warm.

    Nutrition

    Calories: 1250kcal | Carbohydrates: 36g | Protein: 101g | Fat: 76g | Saturated Fat: 21g | Cholesterol: 375mg | Sodium: 8781mg | Potassium: 1157mg | Fiber: 6g | Sugar: 22g | Vitamin A: 935IU | Vitamin C: 11.1mg | Calcium: 198mg | Iron: 9.8mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

     

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    Reader Interactions

    Comments

    1. Alice

      May 15, 2017 at 9:11 am

      Looks absolutely delicious! It's neat that this recipe involves both boiling and roasting.

      Reply
      • Elaine

        May 16, 2017 at 8:01 am

        Thanks Alice,
        The slow braising make this chicken well-flavored and baking helps to tighten the skin and make it more aromatic. Traditionally Chinese slow braising does not involve baking. That's a personal creation.

        Reply
    2. chris 06

      May 30, 2017 at 1:22 am

      La méthode me rappelle un peu la préparation du canard chinois, et des grosses volailles françaises(poulet de Bresse) Je vais essayer,mais il faudra que je trouve des idées pour finir les restes ,car nous ne sommes que 2
      Bises Chris 06

      Reply
    3. Gwen

      May 30, 2017 at 2:44 am

      Elaine, I've finally found some Sichuan pepper! Been looking for a long time and now I am thoroughly in love with it. There was both "green" and "black (or red)" One has a perfume like scent and the other more spicy. \

      In all the recipes I've seen that call for Sichuan pepper - they never state if it is to be ground or whole. I can see in this recipe no need for grinding as in a marinade but what is generally done in other recipes? Which one do you use? In a marinade would the flavours come through stronger when ground?

      I have put both colours into a pepper grinder and get a mix of both. Have no idea if this is how they are used but I'm in love with this stuff! LOL

      Reply
    4. Julie

      September 17, 2017 at 4:59 am

      Clarification please - does the chicken soak in liquid overnight in fridge or on stove

      Reply
      • Elaine

        September 17, 2017 at 8:22 am

        Julie,
        It depends on your room temperature. In cooler days, just soak them at room temperature. Soaking can make the flavors stranger. Placing in fridge is needed in hot summer days.

        Reply
    5. Julie Fox

      October 22, 2017 at 7:45 am

      Help. Your recipe says roast in oven 180 degrees C which is almost equal to 350 degrees F. How does chicken cook through in 15 minutes.? Going to make tomorrow. Help!!

      Reply
      • Elaine

        October 22, 2017 at 7:35 pm

        Hi Julie,
        The chicken is already cooked in the soy sauce broth. Roasting is just used for improving the taste.

        Reply
    6. Julie Fox

      October 23, 2017 at 2:32 am

      Oh thank you for the clarification. I’m looking forward to dinner tonight.

      Reply
    7. Rod

      June 08, 2019 at 2:33 pm

      Looking forward to trying this, thank you !

      Reply
    8. Sue

      February 05, 2020 at 2:15 am

      Do you add water with the marinade ingredients to dry marinate it ?

      Reply
      • Elaine

        February 05, 2020 at 1:44 pm

        Dry marinate with only marinade ingredients, no water added.

        Reply
    9. Adam

      May 18, 2020 at 10:56 pm

      Hey Elaine

      This was delicious, thanks.

      Just quick one - the leftover poaching liquid tastes pretty good. Would you recommend using it as the basis for a soup or reducing it into a sauce for another dish?

      Reply
    10. Michelle Khor

      September 19, 2020 at 12:44 pm

      5 stars
      I like eat chicken, thanks for your recipe. I read a lot your recipe, the step & note are very clear & easier understanding.

      Reply
      • Elaine

        September 21, 2020 at 8:17 am

        Thanks Michelle for your lovely feedback!!

        Reply

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