Posted inCantonese cuisine

Cantonese Style Braised Chicken with Dried Mandarin Peel

Cantonese Style Braised Chicken with Dried Mandarin Peel

Cantonese Style Braised Chicken with Dried Mandarin Peel

Introduction

Cantonese cuisine is renowned for its delicate flavors and balanced taste, often incorporating ingredients that enhance both the aroma and texture of dishes. One of the most cherished Cantonese dishes is “Cantonese Style Braised Chicken with Dried Mandarin Peel.” This dish not only highlights the essence of traditional Cantonese cooking but also offers a unique twist with the inclusion of dried mandarin peel, which adds a subtle citrusy note to the dish. In this article, we will explore the origins, preparation methods, and culinary techniques required to create this exquisite dish.

Ingredients

  • Main Ingredients: Whole chicken (preferably free-range or organic), 1 piece dried mandarin peel (available in Asian markets), 3-4 slices of ginger, 2-3 star anise, 1 cinnamon stick, 2-3 cloves, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 2 cups chicken broth or water, 1 teaspoon sesame oil, 2 green onions (optional for garnish).
  • Additional Ingredients: Sesame seeds (for garnish), cornstarch slurry (to thicken the sauce).

Preparation Steps

  1. Prepare the Chicken: Begin by thoroughly washing the whole chicken under cold running water. Pat it dry with paper towels. Using kitchen shears, cut along the backbone of the chicken to remove it. Flip the chicken over and press down firmly on the breastbone to flatten it slightly. This step ensures even cooking and a more tender result.
  2. Marinate the Chicken: In a large bowl, combine soy sauce, Shaoxing wine, sugar, and sesame oil. Mix well until the sugar dissolves completely. Add the flattened chicken to the marinade and coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate deeply into the meat.
  3. Prepare the Aromatics: Slice the ginger into thin rounds and set aside. If using fresh mandarin peel, peel it thinly from a mandarin orange and dry it in a low oven until crisp. Alternatively, you can purchase pre-dried mandarin peel from Asian grocery stores.
  4. Braise the Chicken: Preheat your oven to 325°F (160°C). Place the marinated chicken in a deep baking dish or casserole. Arrange the sliced ginger, star anise, cinnamon stick, and cloves around the chicken. Pour the chicken broth or water over the chicken until it is about three-quarters covered. Drizzle with any remaining marinade. Cover the dish tightly with aluminum foil or a lid to prevent evaporation.
  5. Cooking Process: Bake the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Baste the chicken occasionally during cooking to ensure it remains moist and flavorful.
  6. Thicken the Sauce: Once the chicken is fully cooked, remove it from the oven and transfer it to a serving platter. Strain the braising liquid through a fine-mesh sieve, pressing down gently on the solids to extract as much flavor as possible. Return the strained liquid to the pot and bring it to a simmer over medium heat. Gradually whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce. Continue stirring until the sauce thickens to your desired consistency.
  7. Garnish and Serve: Garnish the chicken with chopped green onions and toasted sesame seeds if desired. Serve the braised chicken immediately with the rich, aromatic sauce drizzled over the top. Pair it with steamed rice or noodles for a complete meal.

Culinary Techniques

The art of Cantonese cooking lies in its attention to detail and precision. When preparing this dish, it’s crucial to balance the flavors and textures carefully. The use of dried mandarin peel is particularly important, as it brings a distinctive citrusy fragrance that complements the savory notes of soy sauce and Shaoxing wine. Additionally, the method of flattening the chicken ensures that each bite is equally tender and flavorful.

Another key technique involves the basting process during baking. Regularly basting the chicken helps to maintain moisture and enhances the overall flavor profile. The final step of thickening the braising liquid adds depth to the dish, creating a luscious sauce that clings to every bite.

Nutritional Value

This dish is not only delicious but also nutritious. Chicken is a lean protein source rich in essential amino acids, making it an excellent choice for those looking to maintain a healthy diet. The addition of dried mandarin peel provides antioxidants and vitamin C, while ginger and star anise offer anti-inflammatory properties. Together, these ingredients contribute to a balanced and wholesome meal.

Conclusion

Cantonese Style Braised Chicken with Dried Mandarin Peel is a testament to the elegance and sophistication of Cantonese cuisine. By following the steps outlined above and paying close attention to the details, you can recreate this delectable dish at home. Whether enjoyed on a casual weeknight or as part of a special occasion, this recipe promises to satisfy both your palate and your appetite.