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The Hirshon Anhui Fried And Poached Chicken – 符離集燒雞

  • Total Time: 0 hours


  • Poaching broth:
  • 4 cups chicken stock
  • ½ cup Shaoxing rice wine
  • Salt to taste
  • ¼ cup light soy sauce
  • 10 grams cinnamon
  • 15 grams of Chinese yellow rock sugar
  • 10 grams dried tangerine peel
  • 4 grams fennel seeds
  • 9 grams star anise
  • 2 grams cumin
  • 20 grams ginger
  • 3 grams nutmeg
  • 3 grams Sand Ginger sheet
  • 2 grams Black Cardamom
  • 3 grams Cloves
  • 5 grams Angelica
  • 3 grams Grass Fruit
  • 6 grams Magnolia
  • 5 grams Peppercorns
  • 5 grams Sichuan Peppercorns
  • 桂皮10克,特級黃冰糖15克,陈皮10克,4克茴香种子 , 八角9克,小茴香2克,姜20克, 肉蔻3克,山奈片3克,砂仁2克,丁香3克,白芷5克,草果3克,辛夷6克 , 花椒5克,花椒5克,饴糖,芝麻油 。
  • For the Chicken:
  • One fryer chicken (3 to 4 pounds), trimmed, rinsed, and patted very dry
  • ½ cup maltose
  • 4 cups roasted sesame oil


  1. Toss all of the poaching broth ingredients together in a large, narrow pot like a pasta pot; it should be just wide enough to hold the chicken. Bring the ingredients to a boil and then allow them to simmer while you prepare the chicken.
  2. Pat the chicken all over again with a paper towel to ensure that the skin is dry and tacky, since the maltose will glide off of any wet areas. Fold the wings underneath themselves so that they lie flat against the body, and tie the legs together along with the tail so that you have a nice, tight, football-shaped chicken; this will help keep any pieces from burning and allow all of the chicken to brown evenly.
  3. Melt the maltose until it is runny, place the chicken on a clean plate, and then use a pastry brush to complete coat the chicken with the syrup. If the maltose starts to harden because of the cold chicken, just reheat it as needed.
  4. Heat the oil in a wok until a wooden or bamboo chopstick inserted in the oil immediately bubbles all over. Do not drop any moisture into the oil after this point, as it will explode and possibly burn you.
  5. Gently lower the chicken into the oil and carefully turn it over and around in the hot oil so that all of the surfaces are a deep, mahogany brown.
  6. I like to use two bamboo tongs to do this, as they can be shoved into the top and bottom cavities, be used to prop up the chicken as it browns on a wobbly side, and even flip it up on its end. Try not to use metal spatulas, which will tear the skin. If the skin does tear in places, or if it sticks to the wok, don’t worry, as the chicken will be chopped up before serving and no one will be the wiser.
  7. When the chicken is completely browned, gently lower it into the poaching broth and add water, if needed, to cover the chicken. Bring the broth to a boil and then lower the heat to the lowest setting, which should give you a very, very slow simmer.
  8. Cover the pot and allow the chicken to gently poach for about 2 hours, then turn off the heat and let the chicken rest in the covered pot until the broth is warm, at least 2 hours. Use a wide strainer or spatula to help you carefully lift the chicken out of the broth and onto a plate – use extreme care, as it will fall apart easily.
  9. Drain any liquids back into the pot, let the chicken come to room temperature, and then chill it for at least 4 hours or overnight. Chop into pieces and serve at room temperature or slightly warm; no sauces or accompaniments are needed.
  10. Note: The frying oil may be strained, refrigerated, and used again, and the poaching liquid can be strained and frozen.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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