Chongqing Chicken Pot is not a Sichuan dish or a Chongqing dish, but was invented by a man from Putian, Fujian. Because the inventor was named Zhang Chongqing, it was named Chongqing Chicken Pot! Chicken Pot is "Chongqing Shao" "Ji Gong" and "Chongqing Griddle Pot Chicken" are mixed dish names in other places. In fact, Chongqing Chicken Gong Pot has little to do with the place name Chongqing.

Chicken Braised Chicken in Pot is a cross-bred variation of Chongqing Roast Chicken and Chongqing Griddle Chicken. Roasted Chicken Gong is a famous traditional dish of the Han people in Chongqing and Sichuan. The reason why it is called Roasted Chicken Gong instead of Rooster is because the local dialect calls rooster Ji Gong.

The founder of Chongqing Chicken Pot came to Shanghai in 1991. When eating hot pot and Malatang, he often heard others talking about how good Chongqing’s food was. In view of this, he devoted himself to studying Chongqing’s food characteristics. , developed the brand of Chongqing Chicken Pot! Then started to open stores and franchises like crazy!

Chongqing Chicken Pot is fragrant, smooth and tender, with a thorough flavor. It is spicy and fragrant, with a mellow taste, and the spices penetrate into the chicken pieces. Medium, it makes people have endless aftertaste after eating it. The taste can be adjusted according to the needs of different places, and it can be divided into slightly spicy, medium spicy and heavy spicy flavors.

How to eat: Place the pot on a high fire and add about 200 grams of vegetable oil into the pot until the oil emits green smoke. Add the prepared chicken and stir-fry for 3-5 minutes, then add the roasted chicken seasoning and stir-fry for 1 minute. Add about 800-1000 grams of water. Bring to a boil over high heat and then turn to low heat. Cook the chicken until it is cooked through and put it into a bowl. Add a small amount of coriander or chopped green onion and serve.