Braised Chicken is a famous Chinese cuisine

Chinese cuisine

Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...

 dish

Dish (food)

A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", with cooking finished, and ready to eat, or be served.A "dish" may be served on dishware, or may be eaten out of hand; but breads are generally not called "dishes"....

 of Dezhou

Dezhou

Dezhou is a prefecture-level city in northwestern Shandong province, People's Republic of China. It borders the provincial capital of Jinan to the southeast, Liaocheng to the southwest, Binzhou to the northeast, and the province of Hebei to the north....

, Shandong Province, China

China

Chinese civilization may refer to:* China for more general discussion of the country.* Chinese culture* Greater China, the transnational community of ethnic Chinese.* History of China* Sinosphere, the area historically affected by Chinese culture...

.

Introduction

Braised chicken is a traditional dish from Dezhou, also known as “Dezhou Five-fragrant Boneless Braised Chicken”. It was developed by the Deshunzhai Restaurant in Dezhou in the era of Guangxu

Guangxu Emperor

The Guangxu Emperor , born Zaitian of the Aisin-Gioro clan, was the eleventh emperor of the Manchurian Qing Dynasty, and the ninth Qing emperor to rule over China. His reign lasted from 1875 to 1908, but in practice he ruled, under Empress Dowager Cixi's influence, only from 1889 to 1898...

 of the Qing Dynasty

Qing Dynasty

The Qing Dynasty was the last dynasty of China, ruling from 1644 to 1912 with a brief, abortive restoration in 1917. It was preceded by the Ming Dynasty and followed by the Republic of China....

. The main procedure is as follows: Deep-fry a chicken (about one kg) till it's lightly burned. Add mushrooms, premium soy sauce, clove, villous autumn fruit, cardamon, angelica dahurica, fennel and malt sugar. The finished dish is lustrous, tender, fleshy and savory. The more chewy, the more appealing. It gained popularity and became nationally known. In the past 100 years or so, this dish has been favored by domestic and international visitors.