Crispy-skinned and tender braised chicken

Crispy-skinned and tender braised chicken

　　Crispy-skinned and tender braised chicken

　　Head north from Xiaolou Town, about 15 minutes to Paitan. Upon arriving in Paitan, be sure not to miss trying a bowl of mountain spring tofu pudding at a roadside eatery. With its beautiful mountains and clean water, perhaps it’s no wonder that the tofu here is especially smooth and silky—when made into Hakka-style pan-fried stuffed tofu, the result is first-class. But what Paitan is most famous for is its crispy-skinned, tender braised chicken.

　　Following your taste buds, walk into a Gao Potou Braised Chicken shop nestled by the mountainside, where the aroma of braised chicken fills the courtyard. The owner reveals that their secret braising method is traditional and authentic: using a charcoal-fired stove to heat up a coal brazier, then placing an entire locally raised Zengcheng chicken in the hot brazier and sealing it to braise at high temperature for 15 minutes. Since little charcoal is used, the chicken is less likely to get burnt, and there’s no smoky charcoal flavor—the chicken aroma is naturally rich. But the key to making the chicken truly flavorful lies in marinating the whole chicken in a special sauce before braising, along with various seasonings. Also, during the braising process, the temperature inside the brazier must reach up to 120 degrees Celsius, which enhances the flavor—a secret the owner spent three years perfecting.

　　Selecting the chicken is also an art. The owner explains that chickens raised on fruit farms have especially good meat quality due to their rich diet, making them the top choice for braised chicken. The expertly prepared fruit farm chicken has a unique shape—with both wings spread upward, it looks just like a soaring turkey. Bite into the crispy skin—it’s fragrant and crunchy—and some joints and bones can even be cracked and eaten. Then try the meat—it’s indeed tender, smooth, and delicious. You can either put on disposable gloves and “dismember” the chicken piece by piece, or twist off the head and pull out the legs—your choice. In any case, just enjoy playing with your food and savor the rustic fun.

　　Sit by a small stream formed by a nearby waterfall, surrounded on three sides by mountains, listening quietly to the bubbling springs, watching yellow cattle graze nearby, and birds flying in the distance. It’s truly a moment where “who can understand this feeling? I’d explain, but have already forgotten the words.” It’s rare to find such refined pleasure even when eating braised chicken.