Yuji Braised Chicken

Yuji Braised Chicken

　　Jinan locals have a saying: “When it comes to chicken, Yuji is the best.”

　　 　 The braised chicken from Yuji Braised Chicken Shop features crisp bones, tender and juicy meat, intact skin, and succulent flesh with a bright reddish hue. When you lift a leg and give it a shake, the meat falls right off the bone. Yuji Braised Chicken boasts a uniquely enticing aroma—fragrant to the nose and incredibly satisfying to the palate.

　　 　 To make Yuji Braised Chicken, a single pot typically uses about 100 jin (50 kg) of chicken. The chickens are slaughtered, defeathered, and arranged. A thin layer of maltose syrup is brushed onto the chicken, which is then fried in oil heated to 70–80% of its maximum temperature until golden brown. After frying, the chicken is taken out and the oil is drained. The old broth is brought to a boil in the pot, any scum is skimmed off, and then soy sauce, salt, mushrooms, and ginger are added. The chicken is arranged in the pot, a small amount of water is poured in, and a package of five-spice medicinal herbs wrapped in a clean cloth is placed inside. An iron grate is placed on top of the chicken (to prevent it from moving around during boiling). The mixture is first brought to a rapid boil, then simmered over low heat for about four hours. However, the cooking time varies depending on the age of the chicken—older chickens take longer, younger ones shorter. When removing the cooked chicken, care is taken to keep the skin intact.