Diguo chicken is a kind of chicken stew in Jiangsu, Anhui or Henan, and it is usually called iron pot chicken stew in northern China. The form of the earthen pot is similar to that of the iron pot in Northeast China, both of which are derived from the traditional way of life in rural areas. Firewood is used for heating, and a large iron pot is used for stewing. A family stews a pot of vegetables and sticks a circle of cakes, and both vegetables and staple foods are available. Unlike now, a few dishes are not fried for a long time. The early dining form is a big pot of stew, and everything is stewed in one pot, which is also limited by economic conditions.

Diguo chicken is common in Xuzhou, Jiangsu, and the border area between Anhui and Henan, especially in northern Jiangsu. The local grass cock or cockerel is the main choice for the diguo chicken. The chicken Q bomb has a taste, and the ingredients are mostly local dried beans, dried flowers, carrots or dried mushrooms. The taste is salty and spicy, especially the spicy degree is amazing! There is a circle of white flour cakes around the pot, which is different from the tortillas or flower rolls in the northeast. Diguo chicken mostly uses non-dough to make flour cakes, which are thin, crisp and dry.

Diguo chicken needs ingredients: grass cock 1 2000g, dried mushrooms 20g, dried beans 20g, green onions 1 root, ginger 1 piece, garlic seeds10g, millet spicy 20g,

Seasoning required: 4g of salt, 4g of monosodium glutamate, 4g of chicken essence, 0g of braised soy sauce10g, 2g of fresh soy sauce10g, 2g of shisanxiang, 5g of dried pepper10g, 5g of Indian pepper, 5g of Chinese prickly ash, 6g of aniseed, a little of coriander, and flour cake/kloc-0.

Production process:

1. Slaughter the grass cock, keep the chicken blood and clean up the chicken offal. Chop into pieces of uniform size, and rinse the blood with clear water.

2. Soak the dried mushrooms and dried flowers in clear water one hour in advance, soak the dried beans half an hour in advance, change the dried flowers into strips, cut the dried beans short, wash the green onions and cut them into onion sections, peel the ginger and cut them into ginger slices, crack the garlic, cut the millet into long sections for later use, and wash and cut the parsley.

3. Heat the wok with base oil, add onion, ginger and pepper to fry until fragrant, add dried Chili and Indian Chili to fry until fragrant, and add chicken pieces to stir fry.

4. Stir-fry the chicken pieces until they break and change color, add thirteen spices, cook the cooking wine, add braised soy sauce and fresh soy sauce for coloring, add chicken soup, add salt monosodium glutamate chicken essence for seasoning, and add soaked dried mushrooms and dried beans to serve.

5. Pour it into the pot, cover it and bring it to a boil. Turn to medium heat and stew for about 25 minutes.

6. Break the dough into ten pieces, soak them in water for ten minutes, stretch them into strip-shaped thin cakes, stick them on the edge of the pot, cover the pot, and continue stewing for about five to ten minutes.

7. Add the millet spicy and garlic, and add the parsley section to serve.

8. In this way, the characteristic pot chicken in northern Jiangsu is ready.