Diguo chicken is a famous dish of Han nationality in Shandong, Jiangsu, Anhui and other places. Pot dishes originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. The main ingredients of Diguo chicken are chicken, white flour, corn flour and eggs. Dish-pot dishes have less soup, fresh and mellow taste, and the cake is delicious, and the dish is fragrant by the cake, which has the characteristics of softness and dryness. Once upon a time, fishermen who worked and rested on Weishan Lake often took a small mud stove, sat an iron pot on the stove, lit a fire with a few pieces of dry wood below, and then cooked a pot of dishes with cakes on the side, which led to this cooking method of combining food with food. The existing chefs have improved the traditional method of making local dishes, and thus introduced delicious local dishes such as local tofu, local chicken, local beef, local fish, local three delicacies and local crayfish.

Raw materials:

Chicken 600g flour 300g corn flour 80g eggs 2 ginger slices15g garlic 25g green pepper 2, star anise, pepper, refined salt, cooking wine, soy sauce, delicious soy sauce, fresh spicy powder, chicken essence, monosodium glutamate and broth 250g each.

Process:

First, the main ingredient, Chai Ji, is washed and chopped into pieces, and boiled for later use.

Second, add flour and corn flour into a bowl, chop in eggs, add a little refined salt and monosodium glutamate, and then add appropriate amount of water to knead into a dough with moderate hardness. Then, the dough is made into 25g doses (about 16 pills), which are agglomerated, slightly soaked in clear water, made into pancakes, attached to the edge of the pot, and slowly baked with low fire.

3. Heat oil in another pot, saute ginger slices, garlic, star anise and pepper, pour chicken pieces, cook cooking wine, stir-fry until the water is dry, add broth, cover and stew until the soup is thick and the chicken pieces are cooked, add green and red peppers, add refined salt, monosodium glutamate, chicken essence, fresh spicy powder and delicious soy sauce, and later.