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A Detailed Guide to the Traditional Method of Making Dezhou Boneless Braised Chicken

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The five-spice boneless braised chicken of Dezhou, Shandong, known as "Dezhou Braised Chicken," is a traditional flavorful dish. It uses superior ingredients, is made with fine craftsmanship, and keeps its shape intact; when tasting it, one gives the chicken a shake, and in an instant the meat separates from the bones, hence the name. "Dezhou Braised Chicken" has a long history and is renowned at home and abroad. In the early 20th century, roast chicken vendors in Dezhou sprang up like bamboo shoots after rain, with many famous shops competing with one another, all striving to improve quality. It began with Hou Baoqing, owner of "Baolanzhai," who studied carefully and, building on roast chicken, pot-braised chicken and soy-braised chicken, and based on the cooking methods for braised pork knuckle and braised beef,

The five-spice boneless braised chicken of Dezhou, Shandong, known as "Dezhou Braised Chicken," is a traditional flavorful dish. It uses superior ingredients, is made with fine craftsmanship, and keeps its shape intact; when tasting it, one gives the chicken a shake, and in an instant the meat separates from the bones, hence the name.

"Dezhou Braised Chicken" has a long history and is renowned at home and abroad. In the early 20th century, roast chicken vendors in Dezhou sprang up like bamboo shoots after rain, with many famous shops competing with one another, all striving to improve quality. It began with Hou Baoqing, owner of "Baolanzhai," who studied carefully and, building on roast chicken, pot-braised chicken and soy-braised chicken, and based on the cooking methods for braised pork knuckle and braised beef, created the production process for braised chicken. By 1911, Han Shigong, manager of the roast chicken shop at the old brand "Deshunzhai," and others improved the traditional process and recipe, adding several Chinese herbs that strengthen the spleen and stimulate the appetite, and, summarizing Hou Baoqing's experience in making roast chicken and braised chicken, (during preparation) incorporating techniques such as frying, smoking and pot-braising, combining local tastes while also accommodating the southern preference for sweetness, the northern preference for saltiness and the eastern preference for sourness. After many trials, they finally produced "five-spice boneless braised chicken."

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