Fuli Ji Roast Chicken (符离集烧鸡) is a renowned dish from Anhui Province, with a rich history that stretches back to the Han Dynasty. Known for its tender meat, golden color, and aromatic flavor, this dish has been cherished for centuries, evolving from an ancient delicacy to a modern culinary masterpiece.
Historical Origins
The history of Fuli Ji Roast Chicken can be traced to the Han Dynasty. In 1994, during an archaeological excavation at the tomb of the Chu King Liu Wu in Xuzhou’s Lion Mountain, chicken bones were discovered along with a seal bearing the inscription “Fuli Cheng Seal” (符离丞印). Experts believe these remains may have belonged to an ancient form of “Fuli Tribute Chicken,” linking the dish to the royal court. However, it wasn’t until the Qing Dynasty that Fuli Ji Roast Chicken gained widespread fame.
In 1757, during the Qianlong Emperor’s second southern tour, he passed through Fuli and tasted the famous braised chicken offered as a tribute by the local official, Zhang Kaishi. The emperor was so impressed that he praised the dish lavishly, contributing to its rising popularity.
The modern version of Fuli Ji Roast Chicken began to take shape in the early 20th century. In 1910, a Shandong man named Guan Jiazhu, fleeing war, settled in Fuli and adapted the method of cooking Dezhou Braised Chicken, using local Fuli Ma chicken as the base. This innovation resulted in the creation of “Guan’s Red Fermented Chicken.” Five years later, in 1915, a man from Henan named Wei Guangming further refined the recipe, giving it a more aesthetically pleasing shape and enhancing its flavor, making it famous across the region.
In 1917, a local resident named Han Jingyu combined the techniques from Guan and Wei’s braised chicken, with guidance from renowned Chinese herbalist Lü Maolin. After years of experimentation, he developed a perfected version of the dish, known for its beautiful color, aroma, and flavor. This version became known as “Han’s Roast Chicken,” and in 1951, the government officially named it “Fuli Ji Roast Chicken,” recognizing it as one of the region’s most prominent culinary exports.
Preparation Process
The making of Fuli Ji Roast Chicken is an intricate process, which requires precision and attention to detail. Here is an overview of the steps involved in preparing this flavorful dish:
- Selection of Ingredients: The key ingredient is the local Fuli Ma chicken, which is known for its robust flavor and tenderness. Only mature, healthy cocks are chosen to ensure the best taste and texture.
- Marinating: After the chicken is dried, it is coated with malt sugar and then fried in sesame oil. This process adds a subtle sweetness and enhances the chicken’s flavor.
- Braised Cooking: The fried chicken is placed in a pot of aged broth, where it is cooked with 13 different types of precious spices, including sand ginger, white angelica, nutmeg, cloves, magnolia, and fennel. The chicken is first braised over high heat, then simmered slowly on low heat for 4 to 6 hours to ensure it becomes tender and flavorful.
Flavor and Characteristics
Fuli Ji Roast Chicken is celebrated for its distinctive appearance, texture, and taste. The chicken has a golden, shiny skin with a rich, aromatic fragrance. The meat is a tender, pale white color and is soft yet retains a satisfying chewiness. The chicken’s tenderness is so remarkable that the meat easily separates from the bone, leaving behind a lingering, savory aroma.