Crispy Whole Braised Chicken (Hu Lu Ji / 葫芦鸡)
Originating from Shaanxi Province, Hu Lu Chicken (literally “Gourd Chicken”) is a classic Chinese imperial-style dish celebrated for its stunning golden crust and tender, flavorful meat. The whole chicken is first marinated to remove gaminess, then braised with aromatic spices until juicy and tender, and finally deep-fried to achieve a crispy, crackling skin. Its name comes from the traditional practice of shaping the chicken into a small gourd-like form, though modern versions often retain the whole-chicken shape for simplicity. With a perfect balance of crispy exterior and succulent interior, this dish is a centerpiece for festive dinners, family gatherings, or special occasions. Serve it with sweet bean sauce or chili oil for an extra layer of flavor.
Ingredients
Equipment
Method
- Marinate the Chicken: Make 3-4 small cuts on the chicken’s body (avoid cutting through the meat) to help absorb flavor. Place the chicken in a large bowl, add Shaoxing wine, 2 tbsp light soy sauce, minced ginger, minced scallion, salt, and white pepper. Rub the marinade evenly over the chicken, including the cavity. Marinate for 30 minutes at room temperature (or 2 hours in the fridge for deeper flavor).
- Prepare the Braising Broth: Heat vegetable oil in a stockpot over medium heat. Add star anise, cinnamon stick, cloves, bay leaves, and Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant. Add rock sugar and cook until it melts and turns light brown. Pour in light soy sauce and dark soy sauce, stir well. Add water, whole ginger slices, and scallion sections. Bring the broth to a boil, then reduce heat to low and simmer for 10 minutes to infuse the spices.
- Braise the Chicken: Place the marinated chicken into the simmering broth (ensure it’s fully submerged; add more hot water if needed). Use a spoon to ladle broth into the chicken’s cavity several times to fill it with flavor. Add the remaining marinade to the broth. Cover the pot, keep the broth at a gentle simmer (not boiling vigorously, to avoid breaking the chicken), and braise for 40-50 minutes. Check doneness with a toothpick—insert it into the thickest part of the thigh; if the juice runs clear, it’s done. Transfer the chicken to a plate and let it cool for 15 minutes (reserve the braising broth for other dishes if desired).
- Shape the Chicken (Optional): To achieve the traditional “gourd” shape, gently press the chicken’s back to flatten it slightly. Tuck the wings under the body and tie the legs together with kitchen string. Use toothpicks to seal the cavity to prevent oil from entering during frying.
- Dry the Chicken: Pat the chicken thoroughly with kitchen paper towels to remove all surface moisture. This is crucial for achieving a crispy crust and preventing oil splatters. Let it air-dry for 10 minutes (or use a fan to speed up the process).
- Deep-Fry the Chicken: Heat vegetable oil in a wok or deep fryer to 180°C (350°F). Gently lower the chicken into the hot oil (use a slotted spoon to support it to avoid breaking). Fry for 3-4 minutes, turning occasionally, until the skin turns golden brown and crispy. If the chicken is large, use a ladle to continuously pour hot oil over the parts not submerged. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Finish & Serve: Brush the chicken with a thin layer of sesame oil to enhance aroma. Garnish with fresh cilantro or sliced scallions. Serve hot with dipping sauces on the side. To eat, tear the chicken into pieces or carve it at the table.
Notes
– Chicken Selection: Choose a young, small chicken (1.2-1.5kg) as it’s more tender and easier to cook evenly. Avoid old hens, which have tougher meat.
– Braising Tip: Simmer the chicken gently instead of boiling it—vigorous boiling can make the skin break and the meat tough. Ladling broth into the cavity ensures even flavor penetration.
– Crispy Skin Secret: Ensuring the chicken is completely dry before frying is key. For extra crispiness, you can brush the chicken with a thin layer of cornstarch water before drying.
– Safety Warning: When deep-frying, use a large wok with high sides to prevent oil splatters. Keep a lid nearby to cover the wok if oil splatters excessively.
– Leftovers: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in an oven at 180°C (350°F) for 10-15 minutes to restore crispiness, or slice it and stir-fry with vegetables.
