Zaozhuang spicy chicken is a local food that bears the memory of generations of food, and it is a unique delicacy in Zaozhuang. In 20 16, Zaozhuang was named as the "hometown of China spicy chicken", and in 20 18, the "First China Farmers Harvest Festival" organized by the Ministry of Agriculture and Rural Affairs of China selected "Zaozhuang spicy chicken" as one of the "four major Shandong cuisines". 202 1 cooking skills of Zaozhuang spicy chicken in southern Shandong province were rated as provincial intangible by Shandong provincial people's government.
Spicy chicken is a clever inheritance of "Zaozhuang symbol" There is a saying: "Zaozhuang folk songs have four flavors, spicy chicken, mutton soup, long stemmed Chinese pipe, which is soul-stirring." As early as in the era of agricultural civilization, when people had guests at home, housewives caught a free-range chicken and then picked some fresh peppers in the vegetable field. After a period of busyness, a plate of spicy chicken was soon served on the guest's table and became a local delicacy that everyone liked to eat.
A handful of "swarming" peppers, delicious and delicious. How to cook Zaozhuang spicy chicken with attractive color, ruddy luster is a test of chef's skill from material selection to heat. The ingredients are fresh and the fragrance is found in the pot. To fry spicy chicken, we need to use Sun Zhi chicken which is unique to Zaozhuang and hasn't learned to crow for about 90 days, add thin-skinned peppers which are swarming in Zaozhuang, add soy sauce vinegar brewed by traditional techniques in Zaozhuang, and sprinkle with more than ten kinds of real estate special seasonings, such as prickly ash. The fried chicken is hot and delicious, cool and refreshing, and the chicken tastes mellow.
There is a small earthen stove on one side, and the traditional craft of burning fire and chopping wood has been passed down. People in Zaozhuang like to use clay pots to chop firewood as fuel. Slaughter the chicken, naturally deacidify it and cut it into four pieces, cut the pepper into hob pieces, slice the ginger and garlic, and cut the onion and coriander into sections. When frying chicken, put the pot on a big fire, add proper amount of peanuts to stir-fry pepper and ginger slices, stir-fry chicken pieces until they are 67% mature (stir-fry in the pot), cook vinegar in time and stir-fry, add onion segments and continue to stir-fry until they are 89% mature, add salt and soy sauce to set the color and taste, and add pepper, garlic slices and coriander segments to stir-fry. A plate of authentic sour, sizzling and fragrant Zaozhuang spicy chicken is out of the pot.