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Fuli Braised Chicken (Fuliji Shao Ji in Chinese, a classic Anhui cuisine)

Fuli Braised Chicken is a renowned traditional dish from Fuli Town, Anhui Province, with a history of over 100 years. It’s famous for its golden, crispy skin, tender and juicy meat, and rich, layered fragrance from slow braising in a proprietary spice broth. The chicken is first marinated to infuse flavor, then seared to lock in juices, and finally braised with a blend of aromatic spices and soy sauce—resulting in a dish where every bite is packed with savory, slightly sweet, and spicy notes. It’s a perfect centerpiece for family gatherings, festivals, or any occasion wanting to showcase authentic Chinese regional cuisine.
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Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 8 people
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken
  • - 1 whole young chicken about 2.5-3 pounds/1.1-1.3kg, preferably free-range or three-yellow chicken, cleaned and gutted
  • - 2 tablespoons Shaoxing rice wine for marinating and deodorizing
  • - 3 slices ginger for blanching
  • - 2 green onions tied into knots, for blanching
  • - 2 tablespoons vegetable oil for searing chicken skin
  • - 1 teaspoon salt for marinating
  • For the Braising Spice Mixture
  • - 3 star anise
  • - 1 cinnamon stick about 3 inches long
  • - 5 cloves
  • - 1 tablespoon Sichuan peppercorns
  • - 1 tablespoon fennel seeds
  • - 2 bay leaves
  • - 1 piece dried tangerine peel about 2 inches, optional, adds citrusy aroma
  • - 4 cloves garlic crushed
  • - 4 slices ginger smashed
  • For the Braising Sauce
  • - 3 tablespoons light soy sauce for seasoning and umami
  • - 1 tablespoon dark soy sauce for golden color
  • - 2 tablespoons rock sugar or granulated sugar, for subtle sweetness
  • - 4 cups 960ml chicken broth (homemade preferred, or water + 1 chicken bouillon cube)
  • - 1 teaspoon salt adjust to taste, note soy sauce is salty
  • - 1 tablespoon sesame oil for finishing aroma

Equipment

  • - Sharp kitchen knife and cutting board (for trimming chicken and chopping aromatics)
  • - Large pot (for blanching and initial boiling of chicken)
  • - Heavy-bottomed braising pot or Dutch oven (for slow braising, retains heat evenly)
  • - Wok or skillet (for searing chicken skin)
  • - Slotted spoon (for transferring chicken and skimming foam)
  • - Cheesecloth (for wrapping whole spices, optional but easy to remove)
  • - Cotton string (for trussing chicken, keeps shape during braising)
  • - Meat thermometer (for checking internal temperature)
  • - Paper towels (for patting dry chicken)

Method
 

  1. Prep and marinate the chicken: Rinse the whole chicken thoroughly inside and out, removing any remaining feathers or viscera. Pat dry with paper towels. Rub 1 teaspoon salt and 1 tablespoon Shaoxing rice wine evenly inside the chicken cavity and on the skin. Let marinate for 30 minutes at room temperature (or refrigerate for 1 hour for deeper flavor).
  2. Blanch the chicken: Fill a large pot with enough cold water to cover the chicken. Add 3 slices ginger, green onion knots, and 1 tablespoon Shaoxing rice wine. Bring to a boil, then gently lower the marinated chicken into the pot. Simmer for 5 minutes to remove blood and impurities. Skim off any foam on the surface, then transfer the chicken to a colander and rinse with warm water. Pat dry again.
  3. Sear the chicken skin: Heat 2 tablespoons vegetable oil in a wok or skillet over medium heat. Place the chicken in the pan, skin-side down first. Sear for 3-4 minutes until the skin turns golden and crispy. Use tongs to turn the chicken and sear the other sides lightly (1 minute each) to lock in juices. Transfer to a plate.
  4. Prepare the spice base: If using cheesecloth, wrap star anise, cinnamon stick, cloves, Sichuan peppercorns, fennel seeds, and bay leaves in it and tie with string (this makes removing spices easier later). Heat the braising pot over medium heat, add no extra oil (use the residual oil from searing if possible). Add crushed garlic and smashed ginger, stir-fry for 30 seconds until fragrant. Add rock sugar and stir until it melts and turns light amber (about 1 minute).
  5. Braise the chicken: Pour light soy sauce and dark soy sauce into the braising pot, stir quickly to combine with the sugar. Add chicken broth and the spice bag (or loose spices) and dried tangerine peel (if using). Bring to a boil, then adjust the heat to low to maintain a gentle simmer. Place the seared chicken into the pot (ensure the sauce covers 2/3 of the chicken; add more broth if needed). Cover with a lid and braise for 40-50 minutes (for a 2.5-pound chicken). For a more tender texture, use a pressure cooker: cook on high pressure for 20 minutes, then natural release for 10 minutes.
  6. Finish and glaze: After braising, carefully transfer the chicken to a serving plate. Increase the heat of the braising sauce to medium and simmer for 10 minutes until it thickens slightly. Drizzle 1 tablespoon sesame oil into the sauce and stir. Use a spoon to ladle the thickened sauce over the chicken repeatedly (about 5 times) to form a glossy glaze.
  7. Serve: Let the chicken rest for 5 minutes, then carve into pieces (or serve whole for presentation). Pour the remaining braising sauce over the carved chicken. Garnish with fresh cilantro or sliced green onions if desired. Serve hot with steamed rice or mantou (Chinese steamed buns) to soak up the sauce.

Notes

- Chicken selection: Choose a young, plump chicken (under 1 year old) for the most tender meat. Three-yellow chicken (a Chinese breed with yellow feathers, skin, and feet) is ideal for authentic flavor.
- Crispy skin tip: Patting the chicken dry thoroughly before searing and braising is key to achieving crispy skin. Avoid over-braising, as it can make the skin soggy.
- Spice adjustment: The spice mixture can be adjusted to taste—reduce Sichuan peppercorns for less spiciness, or add a small piece of licorice root for a subtle sweet aroma.
- Braising time: The cooking time depends on the chicken size—add 10-15 minutes for larger chickens. Use a meat thermometer to check: the internal temperature of the thigh should reach 165°F (74°C).
- Leftover braising sauce: Strain the sauce to remove spices and store it in an airtight container in the refrigerator for up to 1 week or freeze for 1 month. It can be reused for braising pork or tofu.