Diguo chicken, so called Diguo chicken, is located in the rural areas where Jiangsu, Shandong, Henan and Anhui provinces used to meet. Usually, cooking is done with a earthen pot, a fairly simple pottery stove without bellows, or even an open-air wood stove without chimney. This may be the reason for grounding gas. Let's go
That's the way the chicken is made from the stove. It's delicious to put wet bread along the edge of the pot. This practice is due to the evolution of simple boat dishes on Weishan Lake, such as pot fish, which is convenient for simple cooking when fishing.
Second, the comparison between Diguo chicken and saute spicy chicken
In fact, to be honest, after eating so many chickens, you should have some experience. Fried chicken with scallops, stewed chicken with dead bread. Which one is delicious? Seriously, each has his own strengths and is similar. Actually, diguo chicken will taste better. You can try if you don't believe me. Diguo chicken will taste better!
Third, the production method of diguo chicken
Lao Wang tried his best to describe the delicious way of Diguo chicken in the simplest way, because no one saw it: a rooster was chopped, and the cooking wine was slightly blanched before it was taken out and dried, and the blanched water was not fresh; Hot pot is full of hot oil. Stir-fry the chicken pieces with low fire, drain the water, stir-fry the onion, ginger, garlic and dried pepper to give a fragrance, pour a little white wine along the edge of the pot to enhance the flavor, stir-fry the pepper particles, star anise and fragrant leaves with medium fire, add light and dark soy sauce, and add beer or clear water, which is at least two centimeters higher than the chicken pieces. Put the lid on and start. At this time, the flour should be mixed well, and the wet noodles should not stick to your hands. Take out the agent and lay it flat on the edge of the pot for a week. Add soup to the bottom, then cover the pot and stew for 20 minutes until the scent of the rooster overflows obviously, indicating delicious. There is no strict standard for this time.
Four, about the dead bread
The supporting role of Diguo chicken is a dead cake. This kind of cake is crispy and fragrant, and Xuzhou folks call it "Ha cake". Very vivid. The cake smelled of chicken soup, which was delicious. After the dish is loaded, it is a very grounded dish.
Five, the last nagging
This folk dish is also absolutely hard. Only by burning wood in a rural pot can it have such a rich fragrance. Replacing pot chicken with wowotou, small steamed bread and so on is an improved version. Not dead bread. Adding fresh green and red peppers is also an improved version, and even potatoes don't have to be put! Just use seasoning to blow out the smell of chicken, and the rooster is free-range, which is definitely the first choice.
Say nothing, delicious, fragrant and perfect!
Diguo chicken is a traditional dish in China, which originated in Xuzhou, Suzhou and Jining, which are at the junction of northern Jiangsu Province, northern Anhui Province and southern Shandong Province. The main ingredients are chicken, pepper, white flour and corn flour, which tastes fresh and mellow. The cake tastes like a dish, and the dish tastes like a cake.
In the past, fishermen who worked and rested on Weishan Lake often took a small mud stove, sat on the stove with an iron pot, lit a fire with a few pieces of dry wood below, and then cooked a pot of dishes with cakes on the side of the pot as usual, so this cooking method of combining food with food came into being.
The vegetable pot has less vegetable soup, fresh and mellow, fragrant cakes and coriander, and has the characteristics of softness and dryness. Nowadays, some chefs have improved the traditional cooking methods of local dishes, so they have introduced local dishes such as local chicken, local fish, local beef, local three delicacies, local tofu and local lobster.
The manufacturing method is as follows:
Xuzhou diguo chicken
Raw materials: [2]
Half a chicken, onion, ginger, garlic, soy sauce, cooking wine, sugar, salt, fresh soup, a little dried pepper, a potato and a little raw noodles.
Exercise:
1, live a good face. Do not ferment, the dry humidity of noodles should be appropriate, and it is advisable not to touch them with your hands;
2. Divide the living noodles into several small noodles, which can be as big as lychees;
3. Press the flour paste thin by hand, with moderate size and thickness;
4. Stir-fry pepper, onion, ginger and garlic into the pot to make the fragrance;
5. Add chicken pieces, and then add cooking wine, soy sauce, sugar, salt, rich and fresh fragrant powder and other seasonings in turn;
6. Add fresh soup and potatoes after a little stir-frying, and stick pancakes around the pot in turn after the fresh soup is boiled;
7. Stew on medium fire at most 10 minute, and the cake is cooked.
Suzhou lingbi diguo chicken
Raw materials: 600g of Chai Chicken, 300g of flour, 80g of corn flour, 2 eggs, ginger slices15g, 25g of garlic, 2 strips of green pepper and coriander, dried pepper, star anise, pepper, refined salt, cooking wine, soy sauce, rich and fresh spicy powder, chicken essence, monosodium glutamate, soup stock and salad oil.
Exercise:
First, the main ingredients: Chai chicken washed and chopped, boiled in boiling water for later use.
Second, ingredients: put flour and corn flour into a bowl, knock in eggs, add a little refined salt and monosodium glutamate, and then add a proper amount of water to knead into a dough with moderate hardness. Then the dough was made into a dosage of 25g (about 16), and the dough was agglomerated and covered with a wet cloth to moisten the dough.
3. Heat the oil in the production process pot, stir-fry ginger slices, garlic, star anise and pepper, pour chicken pieces, cook cooking wine, stir-fry until the water is dry, pour soy sauce for coloring, add broth (or clear water), cover and stew until the soup is thick and the chicken pieces are nearly cooked, add green pepper, and add refined salt, monosodium glutamate, chicken essence and water. You can cook directly in a small pot of alcohol stove, or you can cook directly in a wood stove in the table.
Fuyang diguo chicken
Region:
Fuyang is now popular in northern Anhui.
Raw materials:
Chicken, eggplant, flour, seasoning
Practice method:
Dice eggplant, marinate with salt, and drain. That is, chop the chicken into small pieces, beat an egg with a little flour and mix well until the chicken pieces are wrapped in flour. Dice eggplant, marinate with salt, and drain. Heat the oil in the pan, stir-fry some onions and peppers, and then stir-fry the chicken pieces in the pan until golden brown. At this time, add eggplant, add some salt, soy sauce and water. When the pot is boiled, you can break it into small pieces and pat it into cakes and stick it around the dishes. Remember that the bottom of the cake should be in vegetable water. Put a bowl with cold water on the lid and wait until the water in the bowl becomes hot.
In the production of Diguo Chicken, I will focus on the production technology of Xuzhou Diguo Chicken, a representative work of Jiangsu cuisine, and compare the production technology of Sichuan Diguo Chicken to see which method you like. Here, I will focus on the production process of two major cuisines. First of all, let's talk about the process of Xuzhou diguo chicken with Jiangsu cuisine.
The first kind: Xuzhou diguo chicken
Ingredients: chicken, eggplant, sweet potato vermicelli, flour, onion, ginger, pepper, star anise, dried pepper, soy sauce, oyster sauce, cooking wine and salt.
1, flour and water live into smooth dough, cover it with plastic wrap and put it aside for proofing; 2. Add cooking wine to the chicken in cold water, blanch the bleeding foam, take it out and rinse it, and control the water for later use; 3, onion, ginger, dried pepper, pepper, star anise; 4. Boil the oil in the pot and stir-fry the materials in the pot; 5. stir-fry the chicken; 6. Add salt, soy sauce, soy sauce and oyster sauce. Stir-fry the fire for a while; 7. Add water to the pot, add more water after the chicken is soaked (the water absorption of the vermicelli is poor), and add sweet potato vermicelli after the water is boiled for 5 minutes; 8, eggplant peeled and torn into strips; 9. Put the torn eggplant into the pot and cook for 5 minutes on medium heat; 10, add water to the small bowl of dough (dough does not stick to hands); 1 1. Modify a small piece of dough and pat it into such a small cake with both hands; 12, paste a circle of cookies, cover the pot and continue to stew 10 minute; 13, turn off the fire and sprinkle some garlic sprouts to refresh yourself.
Paste the cake, cover the pot and stew for 12- 15 minutes.
1. The ratio of wheat flour, corn flour and water is about 0.9:0. 1:0.48, that is, 1 kg dry flour uses 428% water, and the water is warm water. Generally, about four or two pieces of flour are enough for a pot.
Second, the noodles should be mixed well, covered with wet cloth or plastic wrap, and let stand for 20 minutes.
3. 5 minutes before pasting the cake, knead the dough (ball size) into warm water.
4. Hold the dough in your hand and put it in the middle finger position in front of your palm. Press the dough with your other hand and stretch it in the direction behind your palm. Repeatedly press the dough into an oval shape for several times to achieve the effect of uniform thickness and thinness without losing integrity.
5. Stick the stretched bread around the pot, half on the dish and half on the iron pot, cover the pot, simmer for about 10 ~ 15 minutes to collect juice, and the bread is cooked.
Precautions:
1, chopped onion, ginger and garlic should be flattened to facilitate the taste.
2. Delicious soy sauce, spicy chicken juice and cooking wine are put into the bowl of 1.
When adding soup, the soup in the pot must be 2 cm higher than the ingredients.
4, need spicy taste, add appropriate amount of dried pepper and pepper when frying onions, ginger and garlic.
The second kind: Sichuan cuisine series diguo chicken
The production process is as follows:
Ingredients: 500 grams of Sanhuang chicken.
Bread ingredients: 90g flour, 70g corn flour, 2 eggs, 2g refined salt and 2g monosodium glutamate.
Seasoning: soybean oil 90g, pot-grinding spice 15g, pot-grinding sauce 35g, ginger 20g, garlic 30g, broth 600g, cooking wine 20g, soy sauce 3g, refined salt 5g, monosodium glutamate and chicken essence 5g, and Weidamei soy sauce 9g.
Production method: 1, Sanhuang chicken washed and cut into pieces for later use. 2. Put flour and corn flour into a basin, add refined salt and monosodium glutamate, and then add appropriate amount of water to knead into a dough with moderate hardness. Then make the dough into 35g each dose, knead the dough into a ball and soak it in water for later use. 3. Heat soybean oil to 40% heat, saute ginger slices and garlic, then add spices and sauces to saute until fragrant, pour chicken pieces, stir-fry cooking wine until water is dry, add stock, add soy sauce, and then add refined salt, monosodium glutamate, chicken essence and Weidamei soy sauce to boil. 4. Put the dough in the palm of your hand and knead it into a tongue or a square, and make pancakes and stick them on the edge of the pot. Cover and simmer until the soup is thick, the chicken pieces are cooked and soft, and the bread is cooked. Serve in an alcohol stove.
Precautions:
1, pot stickers can be made of corn flour and flour, with golden color and crispy bottom. Not exactly.
Add corn flour. Use flour, warm water, eggs, salt and noodles, which can be used in a short time. The bottom of the cake is covered with gold.
Yellow, translucent.
2. In cooking, you can also add potatoes, green peppers and other ingredients according to customer requirements to enrich the taste. Please compare and learn the authentic practices of the above two cuisines.
?
I recommend three kinds of home-cooked chicken and common restaurant practices, all of which are delicious. "Diguo Chicken" and "Restaurant Diguo Chicken" are basically the same.
Ingredients: free-range chicken 1kg
Accessories: cinnamon, fragrant leaves, dried red pepper, green pepper, red pepper, millet flour 100g, soybean 50g corn flour 200g, oil, salt, 2 tablespoons soy sauce, ginger, garlic and star anise.
Practice steps:
1. Free-range chickens are slaughtered, washed and chopped into large pieces.