Xinyang is called the south of Henan. However, because it is located at the geographical dividing line between north and south, there are obvious differences between north and south. Guangshan and Gushi are both in Huaihe River, with subtropical monsoon climate in the south; The second district of Xinyang City is just north of Huaihe River, which belongs to temperate monsoon climate. The two places are connected and are an administrative region, but their living habits are completely different. For example, a woman in Guangshan must stew an old hen in confinement, saying that a rooster is a hairy thing. Xinyang city, on the other hand, stewed the rooster to make up the body, saying that the rooster is rich in nutrition, and the old hen left a dry shell without nutrition.
There are two kinds of stewed chicken in Guangshan County: hen stew and cock stew. Stewed soup, hen soup is crystal clear, and pearl yellow oil floats on it, which tastes fresh and sweet. After a bite, it spread to the limbs, and it was comfortable beyond words. No wonder women and people who have recovered from a serious illness want to drink old hen soup. Stew cock, mainly eat meat, soup thick meat, eat enough.
However, this state is over after all, and it is not easy to buy real native chickens, especially old hens. Even if there is, it is rare, and money can't buy it.
There are almost no people in the countryside now, and no one can stay, let alone chickens. When people arrive in the city, it looks very lively and life is convenient, but they can't raise chickens and there is no place to raise them.
Some people argue that there are many native chickens on the internet and in the vegetable market, and they are also very cheap. The vegetable market is 10 yuan a catty, and the online price ranges from 10 yuan to dozens of yuan. Shanghai Pudong Chicken, Guangdong Qingyuan Chicken, Yunnan Wuding Chicken, Jiangsu Luyuan Chicken, Henan Gushi Chicken, etc. Native chickens can be bought all over the country. That's good. I have bought it from several places. Look at the pictures and ask the customer service. They are all authentic chickens. When it was received, none of them were native chickens, but all were hybrid chickens with obvious characteristics.
In the long run, there are also great gains. After many times of practice and exploration, it is actually possible to stew these suspected non-local chickens into the taste of local chickens, with little difference. Here I share my experience in stewing hybrid chicken.
The first step is to buy chicken. Pick live chickens. The local chicken mentioned by the stall owner. Actually, it's not a chicken. It's big, like a native chicken. Let the stall owner clean it up. Better let him chop it up.
Step two, come back and soak the chicken pieces for more than two hours. Then prepare a handful of shallots. Take it. A piece of ginger, pat it open. Stir-fry a spoonful of liqueur, half a spoonful of soy sauce, half a spoonful of lard, and the right amount of salt.
Step 3, put the chicken pieces into a hot pot and stir-fry them with lard. Stir-fry until the fragrance turns yellow, then let it smoke, then add sweet wine, add boiling water to cover it, pour it into the stew pot, and add onion, ginger and salt.
Step 4: stew for an hour, turn off the fire, taste salty and light seasoning, add chopped black pepper, take out the pot and put it in a basin.
Pay attention to the following points when stewing this chicken with local flavor:
First, don't expect to buy pure native chicken at all. You can think of it this way: free-range, more than one year, and the variety is pure, in order to ensure that it is a native chicken. But this kind of chicken, as long as you eat two or two grains a day, is close.