Ground Pot Chicken is a famous dish in my hometown. It originated from the fishermen of Weishan Lake. In the past, fishermen who worked and rested on Weishan Lake often ate ground pot rice. This is because the conditions on board are limited and cooking is often not very convenient. The fishermen took a small clay stove, sat an iron pot on the stove, put a few pieces of dry wood underneath to make a fire, and then cooked a pot of vegetables according to homely methods, and also covered it with noodles, thus creating this kind of meal-in-one meal. Cooking method - ground pot dish.

Nowadays, the practice of ground pot has become popular in southern Shandong, northern Jiangsu, and northern Anhui. It is not limited to ground pot chicken, but also ground pot fish, ground pot pork ribs, ground pot mutton, etc. Ground pot dishes have less soup and a fresh and mellow taste. The cakes have the taste of vegetables and the vegetables have the fragrance of cakes. They have the characteristics of softness and dry aroma.

I also occasionally cook ground pot chicken at home, but after all, in the city, there are no big iron pots. Authentic ground pot dishes must be made in large iron pots. The dishes produced in this way have the right taste. The ground pot chicken made in the big iron pot is slightly less flavorful, but it is still delicious. Let me share with you my specific method.

Ingredients

1 chicken 1 large potato? 2 green and red peppers each? 1/2 green onion

1 piece of ginger? 10 cloves of garlic 1 dried chili pepper 2 star anise

1 piece of cinnamon, 2 bay leaves, 1 tablespoon of cooking oil, 1 tablespoon of sweet noodle sauce

5 pieces of rock sugar, 20 grams of cooking wine, 15 grams of braised soy sauce, 10 oyster sauce Grams

5 grams of chicken essence? 300 grams of plain flour and 180 grams of water

Production process

1. Prepare the required ingredients in advance and cut the side dishes. Cut green onions into sections, slice garlic (leave some minced), slice ginger, cut potatoes into cubes, and cut green and red peppers into rings;

2. Pour flour into the basin and add some salt to increase the gluten of the dough. , add warm water while stirring with chopsticks, stir it into a dough without dry powder, and then knead it with your hands. Knead it into a dough that does not need to be too smooth, just without dry powder, and let it rest for about 15 to 20 minutes;

< p>3. Wash the chicken and cut it into pieces, blanch it in a pot under cold water, add onions, ginger and cooking wine to remove the fishy smell, boil the water to skim off the foam, take it out and wash it to dry;

4. Put it in the pot Pour a little more oil, add onions, ginger, star anise, cinnamon, bay leaves, and dried chili peppers and stir-fry over low heat until fragrant;

5. Pour in the blanched chicken pieces, stir-fry over high heat, stir-fry until the fat is released, and then add Sweet noodle sauce, stir-fry evenly, add a few rock sugars, then pour in soy sauce, stir-fry until the chicken is colored;

6. Finally, pour in warm water that covers the chicken pieces, bring to a boil over high heat, then reduce to low heat and simmer. 15 minutes;

7. When the meat is almost stewed, put the potatoes into the pot and stir-fry evenly;

8. Take out the dough and divide it into evenly sized dough pieces. Roll into a ball and flatten, put in water, then take a small dough, gently pull it into a thin pancake with your hands, stick it around the pot, soak half of it in the chicken soup, cover the pot and simmer over medium-low heat for about 10 minutes;

9. Before serving, add green and red pepper rings and minced garlic, then add chicken essence and oyster sauce to enhance the freshness. The delicious ground pot chicken is ready, with cakes and vegetables, it is perfect.

The above is the home cooking method of ground pot chicken in my hometown that I would like to share with you. It is not complicated. Friends who like this dish can try making it at home. I believe your whole family will also like this dish. of.

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