2. Add salt and water to flour, knead into dough, cover with plastic wrap and wake for 10 minute.
3. Then knead the dough into a ball and soak it in water for 10 minute.
4. Heat the pan, add onion, ginger slices, garlic, star anise and cinnamon, stir-fry the chicken pieces until they change color, add cooking wine, soy sauce, oyster sauce, rock sugar and salt, pour in boiling water without ingredients, cover and stew for 30 minutes, then pour in chestnuts and stir well.
5. Take out the small ball, flatten it, pull it into an oval cake, stick it on the edge of the pot, cover the pot, and continue to stew for 10 minute.
6. Finally, sprinkle with red and green peppers and serve.
1. Diguo Chicken is a famous dish of Han nationality that originated in southern Shandong, northern Jiangsu and northern Anhui, and originated in Weishan Lake area at the junction of Shandong, Jiangsu and Anhui. Diguo chicken materials: 3 cloves of garlic, ginger 1 piece, onion 1 piece, 3 small red peppers, green peppers 1 piece, red peppers 1 piece, chicken 1 piece, star anise 1 piece, and flour 2. Diguo chicken has less soup, fresh and mellow taste, cake tastes like vegetables, and vegetables smell like cakes, which has the characteristics of softness and dryness.
Second, the development process
1. Origin 1: The earth pot dishes in Xuzhou have a long history, which originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Weishan Lake often ate pot rice. This is because the conditions on the ship are limited, and it is often not very convenient to cook. Fishermen take a small clay stove, sit an iron pot on the stove, support a few pieces of dry wood below to make a fire, then cook a pot of dishes according to the usual practice, and even cover the face with cakes, thus producing this cooking method of combining meals-pot dishes.
2. Origin II: According to Zhongzhou Classic, Hou Fangyu (16 18-1 1654), a Qing writer, was born in Shangqiu. Born into a noble family, his grandfather Hou Zhipu was an official Taichangqing, his father Hou Yao was a minister of the household department, and his uncle Hou Ke was an official offering wine. Hou Fangyu has the Collected Works of Zhuang Regret Hall. On this day in Hou Fangyu Imperial Examination High School, the whole family celebrated, and local officials and gentlemen and scholars came to congratulate him, but the chef didn't return home at this time. This important task fell on Hou Fengshan, a temporary employee. He didn't sleep well all night, so it became a difficult problem to use which dish as the main dish. Hou Fengshan suddenly remembered the "hot pot chicken" made by his mother on holidays, swallowed his saliva and made up his mind. On this day, the "Diguo Chicken" was just served, and the house was full of fresh and pleasant fragrance. The flesh-colored persimmon in the pot made people's appetite increase, and dignitaries and scholars rushed to taste it and praised it. Officials want to give money to enjoy the kitchen, and scholars write poems and lyrics, but no one knows the name of the dish, only ask Hou Yao. Hou Shangshu thought: Even if the official does a good job, the chicken is good enough, so he smiled and said: This is the housekeeping dish of an Hou family-a chicken.