Diguo chicken is a famous dish in my hometown, which originated from fishermen in Weishan Lake. In the past, fishermen who worked and rested on Weishan Lake often ate pot rice. This is because the conditions on the ship are limited, and it is often not very convenient to cook. Fishermen take a small clay stove, sit an iron pot on the stove, support a few pieces of dry wood below to make a fire, then cook a pot of dishes according to the usual practice, and paste cakes all over the face, thus producing this cooking method of combining meals-pot dishes.

Now, the local cooking has become popular in southern Shandong, northern Jiangsu, northern Anhui and other areas, and it is not limited to local chicken, but also local fish, local ribs, local mutton and other local dishes. The local dishes have the characteristics of less soup, fresh and mellow taste, and the cakes are delicious, and the dishes are fragrant by cakes, which are characterized by softness and dryness.

I occasionally cook pot chicken at home, but after all, in cities, there is no big iron pot, and authentic pot dishes must be made with big iron pot, so that the dishes made are delicious. The pot chicken made without big iron pot is slightly less delicious, but it is also delicious. Let me share with you my specific methods.

materials

1 chicken and 1 potato? 2 green and red peppers each? Half a green onion

1 ginger? 1 cloves of garlic, 1 handful of dried pepper, 2 pieces of star anise and 1 piece of cinnamon? 2 pieces of fragrant leaves? 1 tablespoon of edible oil, 1 tablespoon of sweet noodle sauce and 5 pieces of rock sugar? 2 grams of cooking wine and 15 grams of braised soy sauce? 1g of oyster sauce

5g of chicken essence? 3 grams of ordinary flour and 18 grams of clear water

Production process

1. Prepare the required ingredients in advance, cut the side dishes, cut the green onions, slice the garlic (leave a few minced pieces), slice the ginger, slice the potato hob and cut the green and red peppers;

2. Pour flour into the basin, and you can add some salt to increase the gluten of the dough. Add warm water while stirring with chopsticks, and knead it until it is flocculent without dry powder. Knead it into a smooth dough without dry powder, and wake up for about 15 to 2 minutes.

3. Wash the chicken, cut it into pieces, blanch it in cold water, add onion, ginger and cooking wine to remove the fishy smell, boil the water, skim off the floating foam, take it out, clean and control the moisture;

4. Pour a little more oil into the pot, add onion, ginger, star anise, cinnamon, fragrant leaves and dried peppers and stir-fry until fragrant;

5. Pour the cooked chicken pieces, stir-fry over high fire, stir-fry the grease, add the sweet noodle sauce, stir-fry evenly, add a few crystal sugar, then pour in the soy sauce, and stir-fry until the chicken is colored;

6. Finally, pour in warm water without chicken nuggets, boil over high fire and simmer for 15 minutes;

7. When the meat is almost stewed, put the potatoes in the pot and stir them evenly;

8. Take out the dough, divide it into dough with uniform size, knead it round and flatten it, put it in water, then take a small dough, gently pull it into pancakes by hand, stick it around the pot, half of it is soaked in chicken soup, cover the pot and simmer for about 1 minutes;

9. Put green and red pepper rings and minced garlic before cooking, and then add chicken essence and oyster sauce to freshen up. The delicious pot chicken is ready, with cakes and vegetables, which is quite perfect.

The above is the common practice of my hometown Diguo chicken, which is not complicated. Friends who like this dish can try to cook it at home, and I believe your whole family will also like this dish.

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