Entree: China – Shandong – 德州扒鸡 ➤ Dézhōu Pá Jī (Whole chicken slowly braised in a fragrant soy-spice glaze typical of Dezhou)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cleaned and patted dry
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine or dry sherry
- 3 tbsp (45 g) granulated sugar or rock sugar, broken
- 4 cups (960 ml) water (or enough to just cover the chicken)
- 5 slices fresh ginger (about 25 g)
- 4 scallions (white and light-green parts tied in a knot)
- 2 star anise
- 1 small cinnamon stick (about 2 inches / 5 cm)
- 1 tsp (2 g) Sichuan peppercorns
- 2 bay leaves
- 1 tsp (5 g) salt, adjust to taste
- 1 tbsp (15 ml) sesame oil (optional, for finish)
- 1–2 tbsp (15–30 ml) maltose or honey (optional, to glaze)

Instructions

1. Bring a large pot of water to a rolling boil. Blanch the whole chicken 1–2 minutes to tighten the skin and remove impurities; remove and rinse under cold water, then pat dry.
2. In a clean heavy pot or shallow braising pan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add ginger slices and lightly fry until aromatic, about 1 minute.
3. Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, star anise, cinnamon, Sichuan peppercorns, bay leaves, tied scallions, and 4 cups (960 ml) water. Stir to dissolve sugar and bring to a gentle boil.
4. Submerge the prepared chicken breast-side down in the braising liquid. Bring to a gentle simmer, then reduce heat to low, cover, and poach gently for 30 minutes.
5. Turn the chicken carefully so it cooks evenly; continue to simmer, uncovered, for another 20–30 minutes until the chicken is cooked through and skin has taken on a deep, even color. Baste occasionally with the braising liquid.
6. Remove chicken and strain braising liquid into a saucepan. Skim fat, then simmer the liquid over medium heat until reduced and slightly syrupy, about 8–12 minutes. Stir in sesame oil and maltose or honey if using to create a glossy glaze.
7. Brush the glaze over the whole chicken, or chop the chicken into portions and toss pieces briefly in the reduced sauce to coat.
8. Serve warm or at room temperature, traditionally cut into pieces so skin and meat are presented together. Store any remaining sauce for serving on the side.