Dezhou braised chicken, also known as Dezhou spiced boneless braised chicken, is a traditional food in Shandong, China, and belongs to the classic of Shandong cuisine. Texan braised chicken is a very famous three treasures besides Texan watermelon and Texan golden jujube, with a long history.
Make braised chicken
It is best to choose a local cockerel around 1 kg or a hen without laying eggs. Slaughter and bleed the chicken neck, soak it in 60℃ hot water to remove hair, and wash it. Make a small incision in front of the right wing of the chicken and pull out the esophagus and trachea. Open an opening under the abdomen near the anus, dig out the internal organs and rinse them clean.
Soak the naked chicken in cold water to clean the blood, take out the water control, set it on the workbench, cross-insert the wings from the neck incision, extend from the mouth to the left and right, and cross-insert the claws into the abdominal cavity to form a duck-shaped water control.
Put the sugar into a pot, add 50g of clear water, stir-fry it to purple with medium fire, add 300g of water, cook it until it melts, and then leave the fire to cool, which is the color of sugar. Then evenly sprinkle sugar on the chicken and dry it.
Put the pot on the fire, pour in the vegetable oil and heat it to 70% heat. Add colored chicken and fry for 2 minutes until golden brown and shiny. Take out and drain the oil. The oil temperature should not be too high to avoid blackening.