Starch-Coated Simmered Chicken 粉鸡
Starch-Coated Simmered Chicken is featured among the local specialties of Anhui.
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Starch-Coated Simmered Chicken (粉鸡) is a traditional snack of Taihe County (太和县) in Anhui, where it is known as Taihe fenji (太和粉鸡) and is served by the bowl.
How it is made
Fresh chicken is cut into small, even pieces and paired with a specially made powder mix (特制的粉料). Its stages include boning the meat, coating it in a starch batter (上浆), blanching it in boiling water (汆水), making a stock (吊汤) and assembling the bowl (装碗). The dish is finished by slow simmering over a low flame.
Coating meat in a starch batter before it meets boiling water is a common Chinese technique for keeping small pieces tender.
Flavour and texture
A Xinhua report describes the finished Starch-Coated Simmered Chicken as fresh, tender and smooth (鲜嫩爽滑), and calls it a favourite of local people.
Where it comes from
In 2024 the making technique of one local version, Wang Laotai fenji (王老太粉鸡, literally 'Granny Wang's fenji'), was entered on the Taihe County list of intangible cultural heritage under the name "Taihe Wang Laotai fenji making technique" (太和王老太粉鸡制作技艺).
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-23. Recipes and servings vary between kitchens.