“Wash a fat hen clean and boil it whole in a pot. Add two liang of lard and four fennel seeds to the chicken and cook until it is around eighty percent done. Next, take out the chicken and sear it in sesame oil until it is golden brown then put it back into the liquid to cook. Simmer until the cooking liquid has thickened, then add autumn sauce, wine, a whole stalk of green onion, and simmer to reduce the liquid to a glaze. When one is about to serve the chicken, chop it into slices, and ladle the glaze on the chicken. One can also toss the chicken in the glaze or serve it on the side as a dip. This is a recipe from the abode of Yang Zhongcheng, but the one from Brother Fangfu’s abode is also good.”
Jiaoji chicken (焦) means literally “burnt”, “blackened”, or “charred” chicken. I think calling it “browned chicken” captures a good bit of Chinese name’s meaning and the technique used to make this dish. I considered calling it “blackened chicken”, though that name has already been claimed by another dish.
Browning the chicken before braising is pretty common in making soy sauce chicken with the practice being quite standard in making soy sauce duck. Yuan Mei’s method does the browning when the chicken is almost done, which is less common. It probably changes the texture of the skin in some way, though in what way, I’m not sure. A more bubbly skin to soak up more sauce perhaps?
Still, looking at the ingredients and the basic cooking technique, this feels pretty much like the same soy sauce chicken you can get in most Cantonese siu mei eateries. Four fennel seeds as spice seems a bit too little, but then again maybe Yuan Mei and company were not a huge fan of its flavour?