Kongji Braised Chicken

Kongji Braised Chicken

　　Over a hundred years ago, it was introduced to Kongji by He Dou from Maikuntun in Taikang County. The first successor was Kong Zhaozhuo, followed by Kong Xianti and Kong Xianlai; Kong Xianlai then passed it on to Kong Qinglian and Kong Qinggui. Kong Qinglian dedicated himself to perfecting the craft, excelling especially in braising techniques, which made Kongji Braised Chicken famous far and wide. Nicknamed “Ma Dama,” Kong Qinglian gave rise to the alternative name “Ma Dama’s Braised Chicken.” The dish uses carefully selected ingredients and involves refined preparation: live chickens are slaughtered, cleaned, air-dried, and then fried in oil. It is then simmered over an open flame in a rich broth along with more than ten kinds of seasonings. Known for its tender, flaky meat that falls off the bone without being mushy, its richness without greasiness, vibrant color, delicious taste, and deep flavor, it is also praised for warming the body, enriching the blood, nourishing vitality, promoting growth, and delaying aging. It has gained fame nationwide and entered the market in Shenzhen.

　　Kongji Roast Chicken is a renowned delicacy famous across the country. Named after its place of origin in West Kongji, Luyi County, it is called Kongji Roast Chicken. It won a gold medal in the snacks category at the 16th Zhoukou Food Festival.

　　 　　Kongji Roast Chicken has a long history. It is said that during the Jiajing era of the Ming Dynasty, Kongji Roast Chicken, along with other local specialties such as ShiLiang Dog Meat and Luyi Straw Plaiting, was once offered as a tribute to the imperial court. Its braising broth is prepared using dozens of precious herbs and slow-cooked over a low flame, resulting in a unique flavor and appearance—brightly colored with a golden-red hue, tender meat with crispy tendons, rich yet not greasy, and wonderfully fragrant. Even the bones of young chickens are soft enough to eat, while those of older chickens easily separate from the meat. Moreover, it remains untouched by flies even in the height of summer, can be stored for days without spoiling, and is believed to have medicinal benefits such as warming the body, dispelling cold, strengthening the spleen, and stimulating appetite. As a result, it has become highly popular among the public and gradually developed into a distinctive traditional delicacy.

　　 　　Today, Kongji Roast Chicken has become a premium dish served at local banquets and a favored gift among family and friends. During festivals, it even finds a place on the altars of the Jade Emperor and the Kitchen God. As a result, it enjoys widespread fame, sells well across the country, reaches as far north as Beijing and Tianjin, as far south as Fujian and Guangdong, and has even made its way into the Asian Games Village and been featured at the prestigious Baiyun Restaurant.

　　 　　Another characteristic of Kongji Roast Chicken is that its preparation techniques are not as strictly guarded as those of other similar foods, resulting in a relatively large number of producers.