Roasted Chicken Gong is a delicacy in Chongqing. To be precise, it is a "jianghu dish" in Bishan, Chongqing. My grandma, who is a gourmet foodie, is from Bishan, Chongqing. She has loved eating and cooking roasted chicken all her life. My grandma told me that their locals call rooster Ji Gong, and roasted chicken is actually roasted rooster. It is said that there was not much to eat at first, and people in Chongqing (Bishan) like spicy food, so they cooked the chicken with a lot of peppers and other spices. It’s called Roast Chicken Gong, and just by cooking it “randomly”, we created the Roast Chicken Gong that is popular all over the world. This delicacy is suitable for people with strong tastes, because if it is not heavy on salt and spicy, it will not have such a flavor.

1. Raw material preparation: 1 chicken (rooster) (about 1.5 kg), 1 green lettuce, 500 grams of potatoes (potatoes), 100 grams each of shiitake mushrooms and mushrooms, 10 grams of fungus, Pixian County 150 grams of bean paste, 30 grams of tempeh, 100 grams of rapeseed oil, 3 star anise, 10 grams each of green and red pepper, 30 grams of dried chili, coriander, five-spice powder, white wine, aged vinegar, rice wine, onion, ginger, garlic and white sugar in appropriate amounts

2. Cooking steps: 1. Choose a live chicken (rooster) of about 1.5 kilograms that is free-range in the countryside.

2. Slaughter the male chicken, rinse it, and chop it into small pieces.

3. Blanch the chopped chicken pieces.

4. Shiitake mushrooms, mushrooms, fungus, potatoes (potatoes), green lettuce, etc., set aside.

5. Chop the Pixian bean paste, tempeh and dried chili peppers, slice the green onions, ginger and garlic. Wash and soak the peppercorns first (add them last when stir-frying to prevent them from becoming bitter) and set aside.

6. Heat the pot, pour in the rapeseed oil and heat it until it is 70% hot.

7. Add various seasonings (except Sichuan peppercorns) and stir-fry over medium heat for about 3 minutes, then add Sichuan peppercorns and stir-fry for 1 minute, then add mature vinegar, white wine and rice wine.

8. Add the blanched chicken pieces and stir-fry until they are tender and fragrant. Add water to cover the chicken pieces. Add the shiitake mushrooms, mushrooms and fungus, bring to a boil, and add the potatoes over medium heat for 20 minutes. , cook for another 10 minutes, add the green lettuce pieces, continue to cook for about 2 minutes, add salt and MSG to taste, finally remove from the pot, sprinkle with coriander and serve.