Liangzhou Marinated Chicken

Liangzhou Marinated Chicken

　　Liangzhou Marinated Chicken, also known as Liangzhou Roast Chicken, has a long history. With strict ingredient selection, meticulous preparation, and a refined recipe, it is renowned across the Hexi Corridor for its large size, tender and juicy meat, golden color, rich aroma, and unique flavor. The traditional method of making Liangzhou Marinated Chicken involves carefully selecting plump and tender young chickens and processing them with great precision. The broth used to cook the chicken contains seasonings such as dark soy sauce, white pepper, cloves, star anise, cinnamon, cardamom, ginger, Sichuan peppercorns, and fennel. The broth can be reused multiple times—the older the broth, the more flavorful the chicken. Once the broth comes to a boil, the cleaned and prepared chicken is added to the pot along with a small amount of rock sugar and salt. Depending on how much broth has evaporated, additional water and seasonings may be added. After the chicken is placed in the pot, quickly cover it and bring it to a rolling boil over high heat before reducing to low heat for slow simmering. When the chicken is fully cooked and has absorbed the flavors of the broth, remove it from the heat. Once the chicken has cooled slightly, brush its surface with sesame oil to give it a glossy and appealing appearance, then it’s ready to enjoy. Liangzhou Marinated Chicken is one of the long-standing traditional delicacies of Liangzhou and is as famous across the northwest as Jingning Roast Chicken.