From Historical Anecdote to Culinary Delight
1. Legendary Origins: From Historical Anecdotes to Culinary Delight
The creation of Cao Cao Chicken is closely linked to the famous Three Kingdoms military strategist and statesman, Cao Cao. It is said that after unifying northern China, Cao Cao suffered from severe headaches due to years of military campaigns and managing state affairs. While marching to Luzhou (modern Hefei), a local chef, upon hearing of his condition, carefully crafted a medicinal dish. Using high-quality local young chicken and medicinal herbs such as Gastrodia (Tian Ma) and Eucommia bark (Du Zhong), the chef prepared the chicken with unique techniques. After tasting it, Cao Cao’s headaches eased and his health improved, so delighted was he that the dish became known as “Cao Cao Chicken.”
2. Ingredient Essence: Perfect Blend of Main Chicken and Medicinal Herbs
Cao Cao Chicken’s appeal begins with meticulous ingredient selection. The key is choosing the right chicken: authentic Cao Cao Chicken uses local young chickens (about six months old, roughly 750g each) for their tender meat, moderate fat, excellent flavor absorption, and ability to remain juicy even after long cooking.
The soul of the dish lies in its medicinal herb formula. Traditional recipes often include Gastrodia (for headaches and dizziness), Eucommia bark (for liver and kidney health, strengthening bones), Gujing Gongjiu (a famous Anhui rice wine that removes odor, adds fragrance, and promotes circulation), and rock sugar (to balance flavors and add subtle sweetness). These herbs are carefully balanced according to the “food as medicine” principle of traditional Chinese medicine, making Cao Cao Chicken both delicious and nourishing—a perfect example of medicinal cuisine.From Historical Anecdote to Culinary Delight
3. Masterful Technique: Frying Then Braising in Gentle Heat
Preparing authentic Cao Cao Chicken is a test of a chef’s patience and skill. The process involves three key steps:
- Marinating: The cleaned whole chicken is rubbed inside and out with salt, cooking wine, ginger, and scallions to develop the base flavor.
- Frying for Shape: The marinated chicken is fried in hot oil until the skin turns golden-red and crispy. This step locks in juices and creates a texture that absorbs the braising liquid perfectly.
- Gentle Braising: This is the most critical step. The fried chicken is placed into a pre-prepared braising liquid made with the herbs, soy sauce, and Gujing Gongjiu. It is then simmered over low heat for several hours, allowing the flavors and medicinal aromas to penetrate the meat until tender and flavorful.
4. Flavor and Texture: A Layered Culinary Symphony
When a perfectly cooked Cao Cao Chicken is served, its red, glossy skin instantly stimulates the appetite. Before even taking a bite, the rich aroma of meat, the mellow scent of rice wine, and the freshness of medicinal herbs fill the air.
A gentle touch with chopsticks reveals tender meat that easily separates from the bone, showing the precision of cooking. The meat is juicy and tender, never dry. The savory base flavor balances with the slight sweetness of rock sugar, the fragrance of Gujing Gongjiu lingers, and the herbal notes of Gastrodia and Eucommia blend subtly, creating a rich, layered taste. Salty-sweet, aromatic yet not greasy, the dish leaves a long-lasting, memorable finish.
5. Tasting and Experience: How to Enjoy Cao Cao Chicken Like a Local
- Best time to eat: Cao Cao Chicken is warming and nourishing, especially suitable for autumn and winter, helping to drive away cold, restore energy, and reduce fatigue—a perfect boost during a busy travel day.
- Authentic serving style: In traditional Hefei restaurants, the chicken is usually served whole or half. The most authentic way is to savor the natural flavor first, then drizzle some of the braising sauce over rice. The chicken is so tender that it can be easily eaten with chopsticks or a spoon.
- Pairing suggestions: Pair with light stir-fried vegetables or cold dishes to balance flavors. A sip of warm Gujing Gongjiu enhances the experience, as if sharing a toast with Cao Cao across the centuries.
6. Visitor Guide
- Where to eat: For the most authentic experience, visit Hefei’s traditional restaurants or Chinese dining sections in star-rated hotels. Ask if they use local young chicken and the traditional recipe.
- Travel tips: Food streets like Huaihe Road Pedestrian Street and Lai Street are ideal for discovering local flavors. Combine tasting Cao Cao Chicken with visits to Xiaoyaojin Park (linked to Three Kingdoms history) and Bao Gong Temple for a deep cultural and culinary journey.
7. Simple Home Version: Recreate the Legendary Flavor at Home
- Ingredients: One Sanhuang chicken (~1.5 kg), 10g each of Gastrodia, Angelica root, Goji berries, several slices of ginger, scallion segments, light soy sauce, dark soy sauce, cooking wine, and rock sugar.
- Steps: Clean the chicken and blanch it. Add all herbs and seasonings (except Goji berries) to a large pot with water and bring to a boil to make the braising liquid. Place the chicken in, boil, then simmer for 1.5–2 hours. Add Goji berries 10 minutes before finishing. Cook until chopsticks can easily pierce the meat.
8. Conclusion
Cao Cao Chicken is a delicious dish that emerged from legend and has become a culinary symbol of Hefei. It carries history, embodies wisdom, and represents the Chinese philosophy of “food as medicine.” When planning your next trip to China, include Hefei to experience this visually stunning, flavorful, and nourishing dish. This taste spanning a thousand years will make your journey truly unforgettable. Start exploring Hefei food guides and book your table today!
