There are two famous braised chickens in Texas, one is the food city of Sanba Road, and the other is Dezhou Braised Chicken Company. It is recommended to buy braised chicken or go to the food city, which is convenient, safe and affordable.

as early as the Qianlong period of the Qing dynasty, Dezhou braised chicken was listed as a tribute from Shandong and sent to the palace for the emperor and the royal family to enjoy. In 195s, on the way back from Shanghai, Vice President Soong Ching Ling stopped in Dezhou several times to buy braised chicken from Dezhou and gave it to President Mao Zedong as a tribute. Dezhou braised chicken is famous all over the country and exported overseas, and is known as "the best chicken in the world".

the characteristics of Dezhou braised chicken are: excellent in shape and color, spiced and boneless, tender and pure in taste, light and elegant, delicious and nourishing. In modeling, the legs are rolled up, the claws enter the chicken chamber, and the wings cross the neck and come out of the mouth. The whole chicken is lying, golden in color and red in yellow. It looks like a duck floating in the distance and has a feather in its mouth. It is very beautiful and is a fine food art treasure.

Braised chicken, as a traditional delicacy of the Chinese nation, has been widely spread in China, forming many well-known brands recognized by the public. For example, Shandong Braised Chicken Co., Ltd.' s spiced boneless braised chicken has long been well-known at home and abroad, and brands such as Deshunzhai, Baolanzhai, Shenglanzhai, Fushunzhai, Zhongxinzhai, Yongsheng Zhai, Debaozhai and Shen Shi have also become famous all over the world. Braised chicken has become a cultural carrier, spreading Chinese food culture to the world.

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Practice of braised chicken in Dezhou

1. Slaughter live chickens, remove their internal organs and wash them with clear water. Insert the chicken's left wing from the incision under the neck, so that the tip of the wing protrudes from the inside of the mouth and is pinned to the chicken's back; Pin the right wing of the chicken on the back of the chicken. Then gently break the leg bones with the back of the knife and cross them, put the two claws into the chicken's abdomen and dry the water.

2. Add 5g of caramel and clear water, and evenly spread it on the chicken. Heat the wok and add oil to 8% heat. Add oil and explosives to the chicken until golden brown, take it out and drain the oil.

3. Add clear water to the pot (to submerge the chicken), put the chicken with good explosives into the pot, and add spiced herbs (wrapped with cloth), ginger, salt, Tricholoma, and soy sauce. Bring the fire to a boil, skim off the floating foam, and simmer for half an hour on low heat until the chicken is crisp and rotten. Pay attention to keep the chicken skin intact and the whole chicken intact when fishing.