Cooked Chicken in Casserole is a specialty of Chongqing and Sichuan.

Chicken casserole is Chongqing roasted chicken and Chongqing dry pot chicken in the field of hybrid varieties of dishes, to the thick and tender, taste thoroughly, the form of novelty, the taste can be adjusted according to the needs of various places, divided into mildly spicy, spicy, spicy each flavor type. Thick and tender, thoroughly flavored, characterized by spicy and fresh, mellow taste, the flavor of spices penetrated into the chicken pieces, after eating, people have a long aftertaste.

Chicken casserole is a mixture of Chongqing roast chicken and Chongqing dry-pot chicken in the field, the flavor can be adjusted according to the needs of each place, divided into mildly spicy, medium spicy, heavy spicy flavor type. In fact, Chongqing chicken pot has nothing to do with the name of Chongqing, the reason why it is called Roasted Chicken instead of Roasted Rooster is because in Chongqing dialect, the rooster is called Chicken Gong.

Cuisine Characteristics

Chongqing Chicken Casserole combines the essence of the long-lasting operation of the hot pot, but also has the ability to eat without getting tired and bored, while at the same time bringing the feeling of the more you eat, the more rich. Many people use the method of frying the spicy sauce, the flavor is not fragrant enough, we use the method of simmering, and the simmering time should be long, in order to make the maximum dissemination of flavor.

Luohan Guo should be first soaked in water and then such as sauce, otherwise bitter, rock sugar can increase the fresh mellow taste, moderate the spicy flavor, but do not add too much, otherwise too sweet, if you add rock sugar must add some yellow wine, can increase the aroma, if you add sugar, you have to add wine, this with the best taste.