"Wang Shazi" Braised Chicken

"Wang Shazi" Braised Chicken

　　"Wang Shazi Braised Chicken" is a dish made by braising, deep-frying, and boiling chicken, which is then ready to eat after being brushed with sesame oil or Sichuan peppercorn oil. To preserve its original flavor, it's best to tear the meat apart by hand rather than slicing it with a knife. In the past, "Wang Shazi Braised Chicken" could be found in an obscure alley, making it quite a challenge for locals to locate. Nowadays, it's available right on the street.

　　Origin: Chef Wang Wenrang is a native of Bijie who began learning his craft at the age of nine and is now well into his seventies. Known for his honesty, diligence, and illiteracy, he was nicknamed "Wang Shazi" (literally 'Foolish Wang') by people in earlier years. Chef Wang possesses exceptional culinary skills, especially when it comes to braised chicken.

　　Wang Shazi Braised Chicken: Named after its maker, Wang Wenrang, whose nickname gave the dish its title. It is usually torn apart by hand rather than sliced with a knife, offering a unique flavor. The finished dish features a red-to-yellow hue, glossy and moist, with a crispy skin and tender meat, delivering a rich and delicious taste.