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    Title: Dezhou Braised Chicken
Categories: Chinese, Chicken
 Servings: 4

          Caramelized sugar
          Chicken
          Oil
          Spiced broth made with:
          Sichuan pepper
          Star anise
          Chinese cinnamon
          Amomum tsaoko (a ginger-like
          -plant)
          Dried tangerine
          Soy sauce
          Sugar
          Salt

This dish is named after its place of origin, Dezhou in Shandong
province

Rub caramelized sugar evenly over the chicken, deep-fry in oil until
the skin turns golden. Place a grill at the base of a pot to prevent
the chicken from sticking to the bottom and burning; put the
prepared chickens into the pot one by one, add a spiced broth and
make sure the chickens are fully submerged. Bring to the boil, then
reduce the heat and simmer for six to eight hours for young
chickens, and eight to ten hours for older ones. The broth is a
traditional recipe consisting of 16 ingredients including Sichuan
pepper, star anise, Chinese cinnamon, amomum tsaoko (a ginger-like
plant), dried tangerine, soy sauce, sugar and salt.

The dish is golden in appearance, tender and savory.

From: China Today

Recipe FROM: http://en.chinaculture.org/

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