Chai Huo Chicken is a very famous dish in the southern region, eat up the flavor is also very reminiscent of the very thick, but generally speaking very few people will be at home to make this dish, after all, if you want to make out of the authentic Chai Huo Chicken or the need to use to firewood, in this way will lead to a lot of people in the city there is no way to eat this dish to be often, so that it will be This makes many people want to go to some restaurants to taste this dish.

Cooking method

Outline

On site spot kill local chicken, with firewood or carbon fire in the simple stovetop fried, and then add water smothered. [1]

Detailed steps:

1, preparation: a, kill the chicken and chopped b, prepared with condiments c, and cornstarch;

2, add 200ml vegetable oil, until the oil is hot, cut the chicken stir frying in the pan, stir frying until yellow, but can not be more than 3 minutes;

3, add the appropriate amount of white wine, vinegar, kimchi, garlic, stir frying mix;

3, add the appropriate amount of white wine, vinegar, kimchi and garlic, stir fry;

3, add the secret sauce, stir fry;

3, add the secret sauce, stir fry. p>4, add the secret sauce, stir fry until the flavor out but not more than 1 minute;

5, add chicken blood, chicken, vegetables, paste corn buns, cover the lid of the pot smothered for 3-5 minutes;

6, open the lid to eat.

Dish characteristics

Unconsciously modern urban people have been away from nature, away from the forest for a long time, and now the family is cooking with natural gas, but also forget the distant era of cooking over a fire. When I suddenly saw a restaurant cooking over a fire, I couldn't help but try it.

Raw materials: chicken, eggplant, flour, seasoning

Eggplant cut into pieces and salted and squeezed water. You can chop the chicken into small pieces, then crack an egg and add a little flour and mix well until the chicken is coated with flour. Cut the eggplant into cubes, salt it and squeeze the water. Heat the oil in a pan and fry some onion, ginger and pepper, then add the chicken pieces to the pan and sauté until golden brown. At this point add the eggplant and add salt, soy sauce and water to taste. Then flour with water and good, and flour must pay attention to not hard, if you like to eat a little soft cake do not repeatedly knead, like tight tugging a little more knead a few times, and so the pot opened, you can put the pot stickers around the dish, remember the lower part of the cake to be in the dish water, well. Set a bowl with cold water on the lid of the pot, and boil it for a while on high heat, then simmer it on low heat for a while, and wait for the water in the bowl to heat up.

This way the chicken is very tender and retains its characteristic flavor.

Raw materials: three yellow chicken 400 grams of hoof 400 grams of eel 300 grams of flour 300 grams of cornstarch 80 grams of eggs 2 ginger 15 grams of garlic 25 grams of coriander 15 grams of star anise, peppercorns, refined salt, cooking wine, soy sauce, soy sauce, fresh and spicy flavor powder, chicken essence, monosodium glutamate, broth, each in moderation

250 grams of refined oil

Methods:

1. Treatment of clean chopped into dominoes block, blanch and ginger, cooking wine stewed to nine mature, fish out to be used; three yellow chicken treatment clean chopped into pieces, eel chopped into segments, respectively, fly a water to be used.

2. Flour, cornstarch pot, knocked into the egg, add a little salt, monosodium glutamate, and then mixed into the right amount of water to knead into a soft and hard dough. Then the dough into 25 grams of dose (about 16), dough into a ball, slightly soaked in water, made of pancakes, pasted on the side of the pan, baked slowly over a low fire.

3. Heat the oil in a separate pan, sauté the ginger, garlic, star anise and peppercorns, pour in the chicken and eel pieces, cook the wine and stir-fry

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