Donganzi Chicken is named because it is cooked with a cockerel that just opened. This dish is characterized by stir-frying and burning tender chicken and red pepper. The dishes are red, white, green and yellow, and the chicken is tender, sour and delicious.

The practice of Donganzi chicken

Dongan chicken

Materials:

Chicken 1 piece (about 800g), 4 green onions, ginger 1 piece, appropriate amount of pepper, appropriate amount of aniseed, appropriate amount of starch,

Seasoning:

30g of cooking oil, 2 tablespoons of stock, 2 tablespoons of cooking wine, a little pepper, 2 tablespoons of balsamic vinegar 1/,2 tablespoons of refined salt1/and sugar1/.

Practice:

1. Wash the chicken, wipe it dry, steam it in a steamer for/kloc-0.5 minutes until it is 70% mature, take it out, let it cool, cut into pieces, add salt and sugar/kloc-0.0 minutes,

2. Wash the onion and ginger and cut them into powder.

3. Heat the oil in a pan, add aniseed and pepper to stir-fry with slow fire, add ginger and onion to stir-fry, then add chicken pieces to stir-fry, pour the wine and stir-fry with high fire for several times.

4. Add broth, balsamic vinegar, pepper, salt and sugar to boil, and thicken with water starch.

Features:

Spicy and delicious, fragrant and tender.

The chef knows everything:

It's best to choose chicks for this dish. The meat of chicks is smoother and tender.

Method 1

1, slaughter the chicken, remove the hair and internal organs, clean it, put it in a soup pot and cook it for ten minutes until it is seven ripe, and then take it out.

Dongan chicken

Cool, chop off the head, neck and claws for other purposes. Remove all the thick and thin bones, cut them into strips 5.5 cm long and 1.3 cm wide along the meat lines, and shred the ginger. Cut the dried red pepper into fine powder. Zanthoxylum bungeanum seeds are smashed. Cut the onion into sections.

2. When the wok is on high heat, add lard until it is 80% hot, stir-fry chicken strips, shredded ginger and dried pepper powder, then add yellow vinegar, Shaoxing wine, refined salt and pepper powder, stir-fry for a few times, then add meat broth, stew for four or five minutes until the soup is dry, and when the oil juice is left, add onion and pepper.

Method 2

general features

Dong 'anzi Chicken is a traditional dish in Hunan, which started in the Tang Dynasty. According to legend, during the Kaiyuan period of Emperor Xuanzong of 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, cleaned them, cut them into small pieces, and added seasonings such as onions, ginger and peppers. After strong fire, they were slightly fried in hot oil and added with salt and wine. After eating, the guest officer was very satisfied. Afterwards, it was spread everywhere, and the reputation of the store spread far and wide. Diners from all walks of life came to this store to eat chicken, so this dish gradually became famous. The grandfather of Dongshou County got wind of it and also personally tasted it. It has been named "Dong 'an Chicken" for more than 1,000 years and has become the most famous dish in Hunan.

Basic materials

Tender capon 1 hen, 25g ginger, equivalent gram red pepper, clear soup 1 00g rice vinegar, 50g Shaoxing wine10g monosodium glutamate10g oil100g pepper ash.

Production method

1, slaughter the chicken first, remove the chicken feathers, burn the fine fluff with dry straw fire, cut the chicken's food bag, pull out the food bag, cut the chicken's anus by 4.5 cm, take out the internal organs and clean it.

2. Boil the clean chicken in the soup pot for about 10 minute until it is 70% ripe. Take it out and chop it into pieces. Use the head, neck and claws for other purposes, and keep the chicken soup.

3. Peel the ginger, wash it, slice it into 4 cm long filaments with a thickness of 1.5 cm, and shred the red pepper. Stir-fried pepper and crushed.

4. Put the wok on high fire, add oil, stir-fry shredded ginger, red pepper and minced pepper with rice vinegar at 80% heat, and then pour the chicken pieces, bring them to a boil over medium fire, and stew for about 1 minute. When the soup is almost dry, pour the chicken soup, change the fire, turn over the spoon for a few times, and then simmer for 2-5 minutes, then add the pepper.

5. This is the authentic practice of Luhong City in Dong 'an. I am also a local. I can't stand what I saw upstairs and downstairs. Please remind me not to thicken! The best taste is when this dish is left over and eaten after the next meal, and the taste at that time is incomparable!

pay attention to

1 Chicken born in Luhong City, Dong 'an County, with small drumsticks and big and fat breasts. It is best to choose capons in the growing period 1 year or so, and it is best to choose local rice vinegar as vinegar. Generally, we use half a bowl of rice vinegar instead of white vinegar, especially aged vinegar!

2, the time for cooking chicken should not be too long, and the legs can be inserted into chopsticks to set aside bloodless water.

3, the chicken is split in half from the back, no need to debone, the knife must be close to the bone into the knife, pay attention to keep the chicken shape intact, when loading the plate, the code on the back will be turned into a bowl.

4, raw materials can hold juice.

Method 3

Dong' anzi chicken with vegetable name

Characteristic color is light yellow, hot and sour and fresh and salty.

Raw materials: tender hen 1 hen (weighing about 750g), red bell pepper 25g, shredded onion 25g, shredded ginger 25g, more than 20 pieces of pepper, peanut oil 90g and monosodium glutamate.

Main ingredients: Aconitum japonicum 1 strip weighs about 12 (about 480g), orange 1 piece, 2 tablespoons of ground black bean, 2 tablespoons of garlic 1/piece, red pepper 1 piece (diced) and 2 strips of onion (diced).

Ingredients and marinade: a little pepper, cornstarch 1 teaspoon.

manufacturing process

1, clean the clean-bore chicken, put it in a pot and cook until there is no raw blood, take it out, cool it and remove all the chicken bones, cut it into strips with a length of 4 cm and a width of 1 cm, and size it with wet starch. Peel the persimmon pepper and cut into filaments. Dried Chili and old garlic are minced, and the flowers are smashed.

2. Heat the oil in the pan, stir-fry the dried chili slightly, then add shredded onion, shredded ginger, shredded persimmon pepper, minced garlic and pepper, stir-fry the chicken strips, add monosodium glutamate, salt, vinegar and a little chicken soup, cover the pan and stew for 10 minute, and hook with water starch.