Braised Oil Chicken

Braised Oil Chicken

　　Braised Oil Chicken was created by Wangsi Tavern in the 26th year of the Guangxu reign during the Qing Dynasty (1900). The tavern’s owner, Wang Si, possessed a secret oil-cooking pot. During the pleasant seasons of spring and autumn, he would take a free-range Sanhuang hen, cook it until half-done, let it cool, and then braise it slowly over a low flame in the oil pot. The resulting chicken is plump and full-bodied, with a golden, shiny color, tender and juicy meat that’s rich and flaky, and an aromatic, mouthwatering oil broth. It has also been included in the “Chinese Cookbook”

　　(Changshu)