Dongji started in the Tang Dynasty. According to legend, during the reign of Emperor Xuanzong of the Tang Dynasty, there was a small restaurant opened by three elderly women in Dong 'an County, Hunan Province. Several business guests came one night. At that time, the food in the store was sold out. The shopkeeper brought two live chickens, slaughtered them immediately, washed them, cut them into small pieces, added seasonings such as onions, ginger and peppers, fried them in hot oil, and cooked them with salt, wine and vinegar. Later, it spread all over the place, and the reputation of the shop was known far and near. Diners from all walks of life come to this shop to eat chicken, so this dish is becoming famous. After getting wind of it, the grandfather of Dongshou County also went to the store to taste it, and named it "Dong 'an Chicken", which has been circulated for more than 1000 years and has become the most famous dish in Hunan.
Donganzi chicken making materials
Ingredients: chicken 1 piece (about 800g), 4 green onions, ginger 1 piece, appropriate amount of pepper, appropriate amount of aniseed and appropriate amount of starch.
Accessories: 30g of edible oil, 2 tablespoons of stock, 2 tablespoons of cooking wine, a little pepper, 2 teaspoons of balsamic vinegar1/,2 teaspoons of refined salt1/and 2 teaspoons of sugar1/.
Donganzi chicken practice:
1. Wash and air-dry the chicken, steam it in a steamer for/kloc-0.5 minutes until it is 70% ripe, take it out, let it cool, cut into pieces, add salt and sugar and steam it for/kloc-0.0 minutes.
2. Wash and chop onions and ginger.
3. Heat oil in a pot, add aniseed and pepper and stir-fry with low fire, add ginger and onion and stir-fry, then add chicken pieces and pour wine and stir-fry with high fire for several times.
4. Add broth, balsamic vinegar, pepper, salt and sugar to boil, and thicken the water starch.
The best choice for this dish is chicken. The meat of the chicken is smoother and tender.