Deli Counter · Braised Chicken
Daokou Shaoji (Daokou Spiced Braised Chicken)
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The old shops' formula is summed up in one line, 'eight spices plus old broth': the chickens are simmered in a long-kept master stock rather than a fresh one.
Whole chickens are simmered in the spiced aged broth until the meat is tender and fragrant but not greasy, and so loose on the bone that it can be pulled apart by hand. It is eaten hot or cold, no utensils needed.
Why it's made this way: It comes from Daokou town in Hua County, northern Henan, and is counted with Dezhou, Fuli and Goubangzi chicken among China's four famous chickens; it is a geographical-indication product.
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Part of World of Street Food — 3422 dishes from 118 countries.
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