User:Jiang Yaping
My name is Jiang Yaping，you can call me Sunny. My home is in Yueyang, Hunan. I am a second-year graduate student majoring in English Translation in the School of Foreign Languages at Hunan Normal University. I have an introverted and gentle personality. Changsha ia a beautiful and vibrant city with many delicious foods and I love this city. I am very interested in our country's culture and hope to learn more about Chinese culture in this course.
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Braised Chicken Rice
Jiang Yaping/Sunny
Abstract:Braised Chicken Rice, also known as Fragrant Chicken Pot or Rich Sauce Chicken Pot Rice, belongs to Shandong style of home-cooked dishes. It is a traditional famous dish originating from Tianqiao District, Jinan City, Shandong Province. It takes selected chicken leg meat as the main material, with shiitake mushrooms, green pepper and other ingredients, through a unique cooking process, and finally presents a golden color, fragrant, delicious taste. This delicious dish not only carries the taste memories of Jinan locals but has also won widespread recognition and affection across the country.
Origin
Illustration
Compared with delicacies like Shaxian Snacks and Wuhan Hot Dry Noodles, which are directly “branded” with the names of their cities, the name of Braised Chicken Rice seems somewhat mysterious, and diners can not judge the origin of this dish from the name. Consequently, most people, when they first savor the delicious Braised Chicken Rice, are left wondering: “Where does it come from?”
Stories about the origin of Braised Chicken Rice are as numerous as the restaurants serving it. It is said that in the 1930s, “Braised Chicken with a Hundred Herbs” was the signature dish of the renowned Shandong cuisine restaurant “Jilingyuan” in Jinan, named so because it required over a dozen spices in its preparation. Han Fuju, then Chairman of Shandong Province, praised the dish after tasting it, saying, “This dish is a masterpiece, superior even among the best, truly unique,” and rewarded the chef with 30 silver dollars. Another saying is that during the Jiaqing period of the Qing Dynasty, the famous Jinan restaurant “Yanliuyuan” introduced this braised chicken to the imperial court, making it a palace dish. While it is difficult to ascertain the truth of this claim, there are also records in Eating in the Court written by Aisin-Gioro Hao, the wife of Puyi’s brother Pujie. (Zhuge, Liu Yuechen 2021, 32)
Development
Illustration
It was the fast-food chains in Jinan that truly made Braised Chicken Rice a household name, such as the most famous “Yang Mingyu Braised Chicken Rice.” With the continuous influx of franchise stores, since 2013, Braised Chicken Rice has gone viral nationwide, soaring in popularity and becoming a new “national snack.”
In just a few years, “Braised Chicken Rice” has opened all over the major provinces and cities in the country, and after occupying the shopping malls of second and third-tier cities, Beijing, Shanghai and other first-tier cities have now shown a prosperous scene of “full of braised chicken”. Before this, Shaxian Snacks have always been the representative of “national snacks”, but Braised Chicken Rice has since surpassed it, gradually pushing Shaxian aside to become the new favorite of the nation. At present, there are more than 200 brands of Braised Chicken Rice, with Yang Mingyu Braised Chicken Rice leading the industry with as many as 3,852 brand stores. Apart from these franchise brands, some people choose not to franchise and instead create and operate their own brands. (Jiang Huashan 2013, 58)
On the basis of inheriting the classics, Braised Chicken Rice is also constantly innovating and developing. From the initial single flavor to today’s diverse options, such as spicy, hot and spicy, and sauce fragrance, each flavor satisfies the needs of different consumers. At the same time, businesses are also working hard in the selection of ingredients, cooking skills, seasoning ratio and other aspects, striving to make every bowl of Braised Chicken Rice the “that bowl” in consumers’ hearts. (Zhuge, Liu Yuechen 2021, 32)
Reasons for Popularity
Firstly, it has a unique texture and delicious taste. Braised Chicken Rice is a dish primarily made with chicken, complemented by vegetables such as potatoes, carrots, and onions, along with a special braising sauce, all slow-cooked to perfection. The chicken is tender and juicy, the vegetables are well-seasoned, and when paired with fragrant rice, the dish offers a rich texture and a delightful flavor that leaves a lasting impression. This unique combination of taste and texture has made Braised Chicken Rice widely popular across the country.
Secondly, it is affordable and offers great value. Compared to some high-end dining options, Braised Chicken Rice is more accessible in terms of price, allowing more consumers to enjoy this dish. Moreover, its portion sizes are typically generous. This is also an important reason why Braised Chicken Rice has become so popular in China in a short period.
Thirdly, the production process is simple and easy to promote. The cooking process of Braised Chicken Rice is relatively simple, involving cutting the chicken and vegetables into pieces, adding the braising sauce, and then slow-cooking them. This simple process makes it easy to promote this kind of dish across the country, and restaurants can easily produce this food to meet the needs of consumers.
Making Process
Ingredients:
6 dried dark shiitake mushroom 1/2 pack Enoki mushroom 1/2 lb chicken thigh, cut into bite-size piece 3 slices of ginger 2 cloves garlic, chopped 2 shallots, chopped 1 carrot, chopped 1 pepper, chopped 1 potato, chopped 4 dried red peppers, chopped
Marinate:
2 teaspoons soy sauce 2 teaspoons cooking wine
Sauce:
1 teaspoon of dark soy sauce 1 teaspoon of oyster sauce 1/2 teaspoon of sugar 1/4 teaspoon of salt 1 teaspoon of cooking wine
Directions:
Step 1: Use 1 cup of water to soak dried mushroom for 1 hour, remove stems. Save the water. Set Aside Step 2: Marinate chicken with soy sauce, wine for 20 minutes Step 3: Heat oil in a wok with saucepan, stir fry ginger, shallots, garlics, fried red pepper for 1 minutes. Add chicken and cook for 2 minutes. Step 4: Add dried mushrooms, the reserved mushroom water, oyster sauce, sugar, soy sauce, salt. Bring it to boil, then turn to low heat, cover and simmers for 20 minutes Step 5: Add potato, pepper, carrot, enoki mushroom, dried red peppers, garlic, and cook for 15 minutes Step 6: Stir in scallions. Step 7: Enjoy this dish with rice.
Terms and Expressions
Braised Chicken Rice黄焖鸡米饭 Shiitake Mushroom香菇 Signature Dish招牌菜 Shaxian Snacks沙县小吃 Enoki Mushroom金针菇 Affordable价格亲民
Questions
1. Which cuisine does Braised Chicken Rice belong to?
2. Which part of the chicken is selected for Braised Chicken Rice?
3. What are the flavors of Braised Chicken Rice?
4. Why is Braised Chicken Rice so popular among people?
References
Zhuge, Liu Yuechen诸葛,刘悦琛. (2021). 正宗济南味儿：“火出圈”的黄焖鸡米饭 [Authentic Jinan Flavor: The “Breakout Hit” of Braised Chicken Rice ]. Go Global走向世界.2021, (20): 32-33. Jiang Huashan 姜华山. (2013). 满城尽是“黄焖鸡” [The City is Full of “Braised Chicken Rice”]. Enterprise Observer, 企业观察家,2013,(12):58-59. Anderson, E.N. The food of China [M]. New Haven: Yale Press, 1998. https://mp.weixin.qq.com/s/TQ6lJDYbL3sXLxgoWRmd-w https://mp.weixin.qq.com/s/gLi-Yviy2qhq2XCx0yCOgQ https://mp.weixin.qq.com/s/EFTlCZwVX5yih3slMDU5JQ