How to cook Dong 'an chicken? It's fragrant, sour and refreshing, and it's very good for entertaining guests.

Dong 'an Chicken originated in Dong 'an County, Yongzhou, Hunan Province. It is a famous traditional dish with a long history. It is said that this dish originated from an unintentional act of a chef. At that time, the chef mistakenly added vinegar to the dish as wine, and then added pepper and tender ginger to neutralize the strange taste. As soon as the dish was served, the guests were deeply attracted by the spicy and delicious taste. Since then, the development of Dong 'an Chicken has gradually spread among the people.

Of course, the chicken is indispensable to make Dong 'an chicken. It is suggested that the chicken with a weight of more than 1 kg should be tender, so that the Dong 'an chicken can be tender enough to eat, and there must be two seasonings, namely white rice vinegar and tender ginger, which are part of the soul of this dish. Dongan Chicken prepares food in advance: chicken, tender ginger, white rice vinegar, vegetable oil, millet spicy, salt, pepper, rice wine, onion, sugar, monosodium glutamate and sesame oil. The first step

It is best to make Dong 'an chicken by killing live chickens, and the chickens should not be too big. It is recommended to choose chickens less than 1.5 kg, and the cooked chicken tastes tender and delicious. After slaughter, remove the feather duster and clean up the internal organs. Step 2

Add water to the pot, put the cleaned chicken into it, then add ginger slices and rice wine. After boiling, skim the floating foam with a spoon, cover it and simmer until the chicken is completely turned off. After the chicken is fished up, it is too cold and cut into small pieces with a knife and set aside. Step 3

Prepare seasoning in advance. After fresh tender ginger is washed, it is cut into shreds with a knife. After millet is washed, it is cut into shreds. After scallion is peeled and washed, it is cut into winter shavings and scallion segments. Step 4

Add an appropriate amount of oil to the pot, add pepper to stir fry until fragrant, then add ginger slices and half of millet spicy silk to stir fry evenly, stir fry chicken pieces with black pepper, pour a small bowl of white rice vinegar on the chicken and stir fry evenly again.

add 1 bowls of chicken soup for the soul, add appropriate amount of salt, sugar and monosodium glutamate seasoning, cover and cook for about 5 minutes until the juice is basically dried, add the other half of Xiaomi spicy, Dongru and sesame oil, stir-fry evenly, and then serve. Sprinkle with onion to decorate, and a Dong 'an chicken with spleen invigorating, appetizing and refreshing taste will be ready. Step 5

When Dong 'an chicken is eaten, the chicken breast is tender and smooth, fragrant but not greasy, spicy, invigorating the spleen and appetizing. The ginger slices inside are spicy and crisp, and the taste is very good. Now it is the season when many tender ginger are on the market. It is delicious and nutritious to make this dish, and tender ginger is very spleen-strengthening and appetizing according to stir-frying, which is especially suitable for friends who have no appetite in summer.

The taste of Dong 'an chicken is neutralized by the spicy millet, tender ginger, pepper, white sugar and other flavors, which makes this dish taste cool and explosive, mixed with overbearing sweetness and sweetness, and coupled with the tender and smooth chicken, it makes people appetite in an instant. This dish is really a very good choice in summer.

To make this dish, you must choose tender ginger, which has less cellulose and is not easy to dry when fried. It tastes crisp and delicious. Don't choose old hens for chickens, it is better to choose fresh tender chickens. The taste of tender chickens is tender and smooth. If you can't eat spicy food, you can put a little less millet spicy food, and at the same time reduce the amount of white rice vinegar. White rice vinegar and millet spicy food are mutually neutral, and it is impossible to reduce the usage of only one seasoning independently.