Dishes · A classic of Anhui · Fuliji, northern Anhui
Fuliji roast chicken
Also Fuliji shaoji, Fuliji chicken
A whole chicken glazed, fried red-gold and then simmered in a spiced master stock until the meat falls from the bone.
What makes it fuliji roast chicken
A whole chicken, trussed tight, glazed and fried for colour.
Simmered in a master stock with a bag of spices.
Soft enough that the meat comes away at a shake.
Where it comes from
From Fuliji, a market town on the northern Anhui plain, and often counted among China's four famous chickens. Despite the name it isn't roasted: it's brushed with sugar or honey, fried until red-gold, then simmered long in an old spiced stock that's topped up and reused.