山東燒雞係一味山東菜，係用紅燒整法整嘅雞，整法係先用油炸熟隻雞，再將佢放落一盤用八角、薑、葱、豉油整嘅鹵水，紅燒（或者隔水蒸）一段時間，等啲肉軟腍腍，就可以上碟。山東燒雞嘅骨同肉好易分開，有啲食肆會整成手撕雞畀客。
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