Tsinan Red Boiled Chicken

This dish comes from Tsinan in Schangtung province. Normally, a chicken is steamed, simmered or braised before it is fried until crispy. In this dish, interestingly, it is done the other way around: fried at the beginning and then steamed.

Chop the ginger and scallions as finely as possible and stir through with salt, sugar, soy sauce, sherry, pepper and five-spice powder. Rub the chicken inside and out with this mixture and marinate in a baking dish for 2 hours. On top of that, rub again extensively with the marinade that has dripped down and leave for another 2 hours.

Once the marinade has dried on the chicken skin, place the chicken in a wire basket and fry in hot oil for 8 to 10 min until golden brown. Drain and drizzle the remaining marinade into the belly. Place the chicken in an ovenproof dish and steam for about 40 min until the meat is tender.

Serve the chicken uncut. It should be so tender and soft that you can take it apart with chopsticks. Serve with cooked long grain rice and various dips.

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