Entree: China – Gansu – 庆阳焖鸡 ➤ Qingyang Men Ji (Rustic braised chicken from Qingyang, Gansu, cooked slowly with soy, aromatic spices, and ginger until tender)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 3 lb (1.4 kg) whole chicken, cut into serving pieces (about 8 pieces)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, cut into wedges (about 8 oz / 225 g)
- 1 (2-inch) piece fresh ginger, sliced (about 1.5 oz / 40 g)
- 6 cloves garlic, smashed (about 1.5 oz / 45 g)
- 3 scallions, cut into 2-inch (5 cm) lengths
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 3 tbsp (45 ml) Shaoxing wine
- 1 tbsp (15 ml) rock sugar or granulated sugar
- 1 tsp (5 ml) Sichuan peppercorns, lightly crushed
- 2 whole star anise
- 2 bay leaves
- 2 cups (480 ml) low-sodium chicken stock or water
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) white pepper
- 2 tbsp (30 ml) chopped fresh cilantro or scallion greens for garnish
- 1 tbsp (15 ml) toasted sesame oil (optional)

Instructions

1. Prepare the chicken pieces and pat dry. Season lightly with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) white pepper.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches, skin-side down first, until golden, 3–4 minutes per side. Transfer browned pieces to a plate.
3. In the same pot, add the onion wedges and cook 2–3 minutes until softened. Add sliced ginger and smashed garlic and cook 1 minute until fragrant.
4. Return chicken to the pot. Add light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, crushed Sichuan peppercorns, star anise, and bay leaves. Stir to coat the chicken.
5. Pour in 2 cups (480 ml) chicken stock or water to come about halfway up the chicken pieces. Bring to a gentle boil, then reduce heat to low, cover, and simmer gently for 30 minutes.
6. After 30 minutes, check liquid level and tenderness. Uncover and simmer another 15–30 minutes on low, spooning sauce over the chicken occasionally, until sauce is reduced, glossy, and the chicken is tender and easily pierced with a fork.
7. Adjust seasoning with additional salt or a splash more Shaoxing wine if desired. Stir in 1 tbsp (15 ml) toasted sesame oil if using.
8. Transfer to a serving platter, sprinkle with chopped cilantro or scallion greens, and serve hot with steamed rice or flatbread.