Flat pot chicken braised cake can also be called ShN name

Di pot chicken:

Di pot chicken is a famous Han Chinese dish from Shandong, Jiangsu and Anhui. The ground pot dish originated in the Weishan Lake area at the junction of north Jiangsu and south Lu. The soup of the ground pot dish is less, the taste is fresh and mellow, the cake borrows the flavor of the vegetables, the vegetables borrow the fragrance of the cake, with a soft and smooth and dry aroma coexisting characteristics. (Image and text are from: ground pot chicken)

ground pot chicken home practice

ground pot chicken home practice

Ingredients

Medium gluten flour 150g

Chestnuts 200g

Chicken half

Garlic 50g

Pepper 1

Garlic seedlings 1

Oyster sauce 5g

Wine 5ml

Soy sauce 10ml

Red oil 10ml

Salt to taste

Anise to taste

Cinnamon to taste

Ginger to taste

Methods/Steps

1

Add gluten free flour to the bowl.

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2

Add salt.

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3

Add water and mix well.

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4

Knead with hands to form a smooth dough.

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5

Rise the dough for twenty minutes.

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6

Knead the dough into small balls.

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7

Place the dough in cold water to make it softer.

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8

Cut half of the chicken into cubes.

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9

Heat the oil in a wok and add star anise.

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10

Add cinnamon.

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11

Add peppercorns.

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12

Add green onion and garlic.

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13

Add ginger slices and sauté for flavor.

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14

Add dried chili and sesame leaves.

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15

Add the chili peppers.

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16

Add chicken pieces and stir fry.

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17

Add cooking wine.

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Add soy sauce.

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Add oyster sauce and stir-fry.

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Add chestnut and stir fry.

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Add water and simmer on low heat for 25-30 minutes.

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Press the dough and stick it to the side of the pan.

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Simmer on low heat for 20 minutes.

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Add colored peppers and garlic cloves.

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Add salt and red oil and stir fry.

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Stir well and serve.

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A delicious ground pot chicken is finished.

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Ginseng chicken belongs to where the specialties

This dish is made by the Oriental Hotel Jialinyu. 2000 was named the famous dish of Taishan, the soup is clear, mellow flavor, crispy meat.

The main raw materials are a grass chicken (about 1250 grams), Taishan dry wild ginseng 1, ginger, pepper, anise, cinnamon, peanut oil, five spices pickles, salt, monosodium glutamate.

The production of the first grass chicken slaughtered, chopped into pieces spare, dry wild ginseng soaked in warm water to soften, five spiced pickles cut into rolling D block, soaked in cool water, soak until the pickles are basically no salty stop. Then put a small amount of peanut oil in the pot, ginger, pepper, star anise, chicken, cinnamon, stir-fry with medium heat, stir-fry until the chicken bone from the chicken slightly leaked out, add ginseng and soak the juice, and then add boiled water, five spice savory, a little salt, cover, simmer over low heat until the savory, the chicken pieces of crispy until, and then put a little monosodium glutamate can be.

(No picture, welcome to provide.)