Braised chicken is a famous snack in Shandong Province.

Braised chicken is one of the representative dishes of Shandong Province and a traditional specialty. It belongs to Shandong cuisine and is made with chicken, amomum villosum, cloves, jade fruits, etc.

Texas Braised Chicken, also known as Texas Five-Spice Boneless Braised Chicken, is a traditional delicacy in Shandong, China, and is a classic in Shandong cuisine.

Texas Braised Chicken is a very famous Texas three treasures besides Texas watermelon and Texas Golden Dates. Moreover, Texas Braised Chicken has many years of history.

To make braised chicken, it is better to use local young roosters weighing about 1 kilogram or hens that have not laid eggs.

Slaughter the neck of the chicken, bleed it, scald it in hot water at 60°C to remove its hair, and clean it.

Make a small opening on the side of the chicken's neck in front of the right wing and pull out the esophagus and trachea.

Make an opening under the abdomen near the anus, remove the internal organs and rinse them thoroughly.

Soak the bare chicken in cold water to remove the blood, remove and drain the water, place it on the workbench for shaping, cross-insert the wings from the incision on the neck, extend from the mouth to the left and right, and insert the two claws into the abdominal cavity to form a

The shape looks like a mandarin duck playing in the water, controlling moisture.

Put the white sugar into the pot, add 50 grams of water, stir-fry over medium heat until it turns maroon red, add 300 grams of water and boil until it melts, remove from the heat and let cool, which is the color of sugar.

Then apply sugar color evenly on the chicken body and let dry.

Put the pot on high heat, pour in vegetable oil and heat until it is 70% hot. Add the colored chicken carcasses and fry for 2 minutes until golden brown and shimmering. Remove and drain the oil.

The oil temperature should not be too high to avoid blackening.