Xiangxi native chicken is a representative dish developed in Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. It is characterized by a wide range of materials, strong oil color, mostly pepper and smoked wax as raw materials, and the taste is fragrant, sour and tender.

Raw materials:

Half a chicken, 2 carrots, 1 red pepper, optional coriander, 1 onion, 5g ginger, 5-8 dried red peppers, a handful of pepper, two star anises, a slice of cinnamon and a little fennel.

1 tablespoon vegetable oil, 1 tablespoon cooking wine, 2 tablespoons bean paste, 1 can beer, 1 tablespoon soy sauce, 1-2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon.

Gourmet: Hunan cuisine

Production process:

1: marinate the chicken pieces in cooking wine for a few minutes to remove the fishy smell.

2. Put cold water in the pot, put the chicken into the flying water to remove the blood, and remove it after the water is boiled.

3: Carrots are cut into hob blocks, red peppers are cut into elephant eyes, and parsley is cut into sections.

4: Slice green onions, cut ginger into small strips, and shred dried peppers.

5: Add oil to the pot, stir-fry shallot ginger, dried pepper, pepper, star anise, cinnamon and cumin in medium and small fire.

6: Add the chicken pieces with bean paste and flying water and stir evenly for a few minutes.

7: Add beer, soy sauce, soy sauce, sugar and salt, cover the pot and simmer for 45 minutes.

8: Add carrots and continue to stew for about 20 minutes.

9: When the soup is basically dry, add red pepper slices and coriander segments, mix well and turn off the heat.