Chicken cooking process
On the surface, it is Hunan cuisine, and the foundation is Huaiyang cuisine. The technique is Lingnan cuisine, plus my own creativity. Peng Changgui recalled that "Zuo Zongtang Chicken" originated when Redford, commander of the Seventh Fleet of the United States, visited Taiwan in 1950. He was in charge of cooking, using pickled boneless chicken leg meat, frying it in a pan until it was "crispy outside and soft inside", and stirring it evenly with seasonings such as soy sauce, vinegar and pepper. Finally, it was thickened and sprinkled with sesame oil to make this dish. It tasted crisp outside and tender inside.
Zuo Zongtang (China politician, strategist and national hero in the late Qing Dynasty)