I subscribe to the "Inside History" newsletter put out by the Smithsonian Institute. Just learned an amazing fact about the 1st Chinese Restaurant
in the US. (Which is still going strong in Butte Montana.

Here's a Tin Yurl to the article - https://tinyurl.com/ist-CHINESE

And a recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dezhou Braised Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 2 servings

1 kg Whole chicken
30 g Green onions
30 g Ginger
20 g Salt
20 g Soy sauce
15 g Oil consumption
20 g Cooking wine
10 g Honey
1 Cinnamon stick
1 Lemongrass
1 Grass fruit (Cao Guo)
1 Bai Kou (White Cardamom)
5 g Dried tangerine peel
2 g Cloves
4 Fragrant leaves
1 Galangal
3 Shannai (Resurrection lily)
2 Star anise
2 Angelica root
10 g Peppercorns
10 g Dried chile

Clean the chicken first, take out the excess chicken
fat, take out the trachea and esophagus, remove the
chicken butt, puncture the chicken eyes, and clean the
chicken.

Pass the chicken wing through the mouth, wrap the other
chicken wing around the neck, stuff the chicken feet
into the chicken stomach, and fix the chicken body.

Spread the chicken body evenly with honey or maltose.

Roast the meat in a pot, and fry the chicken when the
oil temperature rises. It is best to fry it (the shape
is better), and fry it until golden brown.

Stir-fry the spices to make it easier to taste.

It is best to use old soup or chicken soup to marinate,
add salt, soy sauce, oil consumption, cooking wine, must
enlarge onion, ginger, add chicken and spices, marinate
for 2 hours, after cooking, soak the chicken in the
marinade for half Hours are more delicious. Such a
delicious Dezhou Braised Chicken is finished.

BY: Zang Daole

RECIPE FROM: https://www.cnfooood.net

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