Use dough.

Speaking of chicken cakes, this dish can be said to be a special delicacy in northern Anhui. The meat is tender and delicious, and the cakes are also full of flavor after being soaked in soup. I believe friends who have eaten it will not forget it.

This dish is very cumbersome from selecting ingredients to cooking it. Many families don't want to bother with the trouble and don't want to make all-purpose flour and mix it with a pinch of salt.

Pour in the water slowly while stirring the flour to form a smooth dough with no lumps. Let the dough rest for more than 15 minutes.

(The live noodles do not need to be fermented. The dryness and humidity of the noodles should be appropriate so that they do not touch your hands.) Clean the rooster, remove the unnecessary parts, chop into larger pieces, blanch the chicken pieces, remove and rinse.

Heat an appropriate amount of oil in a pot, add scallions, ginger, garlic, dried chili peppers, and Sichuan peppercorns and saute until fragrant.

Pour in the chicken and stir-fry for a while until the surface of the chicken skin turns slightly yellow.

Add cooking wine, dark soy sauce, and light soy sauce and stir-fry evenly.

Change to a larger casserole and add the fried chicken pieces.

Pour boiling water to cover all ingredients, cover the pot, and simmer over low heat for 35-45 minutes.

At this time, the chicken soup is almost dry, add salt to taste.

Apply a little cooking oil to your palms.

Divide the rested dough into ten portions, and press each portion into a long loaf with your hands.

(Use your hands to press the dough thinly, to a moderate size and thickness.) Arrange the dough in a circle along the casserole.

Cover the pot and cook over medium heat for 7 or 8 minutes.

Uncover the pot, the soup will thicken, sprinkle with chopped green onions and serve.