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Chinese Braised Chicken (卤鸡)

November 1, 2017 15 Comments

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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
  • 1/4 tsp. Chinese five spice powder
  • 1 tbsp. light soy sauce
  • 1 thumb ginger
  • 2 green onions
  • 1 tbsp. Chinese cooking wine

Slow Braising Ingredients

  • 1/2 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)
  • 1/2 tsp. Sichuan peppercorn
  • Water as needed

Wash

  • 1 tbsp. honey
  • 1/2 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.

5 from 1 vote
Print
Chinese Braised Chicken (Super Soft)
Prep Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 15 mins
 
Chinese slow braised chicken (super soft version)
Course: Main Course
Cuisine: Chinese
Keyword: Braised, chicken
Servings: 2
Calories: 1250 kcal
Author: Elaine
Ingredients
  • 1 chicken ,1 to 1.5kg
Marinating Ingredients
  • 2 tsp. salt
  • 1/4 tsp. Chinese five spice powder
  • 1 tbsp. light soy sauce
  • 1 thumb ginger
  • 2 green onions
  • 1 tbsp. Chinese cooking wine
Slow Braising Ingredients
  • 1/2 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
  • 1/2 tsp. Sichuan peppercorn
  • Water as needed
Wash
  • 1 tbsp. honey
  • 1/2 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).
  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. 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.
  4. Then pre-heat oven to 180 degree C, brush a small layer of honey (optional) and roast in middle rack for 15 minutes.
  5. Cut into small chunks and serve warm.
Nutrition Facts
Chinese Braised Chicken (Super Soft)
Amount Per Serving
Calories 1250 Calories from Fat 684
% Daily Value*
Fat 76g117%
Saturated Fat 21g131%
Cholesterol 375mg125%
Sodium 8781mg382%
Potassium 1157mg33%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 22g24%
Protein 101g202%
Vitamin A 935IU19%
Vitamin C 11.1mg13%
Calcium 198mg20%
Iron 9.8mg54%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: chicken and poultry, Featured, poultry

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  1. Alice says

    May 15, 2017 at 9:11 am

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

    Reply
    • Elaine says

      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 says

    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 says

    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 says

    September 17, 2017 at 4:59 am

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

    Reply
    • Elaine says

      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 says

    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 says

      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 says

    October 23, 2017 at 2:32 am

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

    Reply
  7. Rod says

    June 8, 2019 at 2:33 pm

    Looking forward to trying this, thank you !

    Reply
  8. Sue says

    February 5, 2020 at 2:15 am

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

    Reply
    • Elaine says

      February 5, 2020 at 1:44 pm

      Dry marinate with only marinade ingredients, no water added.

      Reply
  9. Adam says

    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 says

    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 says

      September 21, 2020 at 8:17 am

      Thanks Michelle for your lovely feedback!!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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