Chicken plays a vital role and profound significance in the development of human history, but its status and value are often ignored.

But when it comes to eating chickens, the Chinese give chickens enough dignity and respect. Cut it in white, boil it in soup, wrap it in mud, make it in naan bread, Sichuan Kung Pao Chicken, Xinjiang Big Plate Chicken, Guizhou Spicy Chicken, Guangdong Soy Sauce Chicken, Hainan Wenchang Chicken, Taiwan's Three Cup Chicken... Chickens born in China have used their actions to defend the dignity of "the vast world has great potential".

Most of the chickens that have been spoiled by us in cockfighting and chicken-eating still adhere to their original mission and become delicacies on the dining table, diligently providing cheap and high-quality chickens to mankind. Animal protein.

After filming in more than a dozen cities, our "Grandma's Recipes" found 5 chicken delicacies to see how people in different places "eat chicken".

Local Chicken Pot

"Local Chicken Pot", although it is just the name of a chicken dish, but just from the word "煲", there are many ways to extend and innovate . This time we will only introduce two of them: Hangzhou Meijiawu local chicken stew with dried bamboo shoots and Zhejiang Jinyunyan local chicken stew.

The two local chicken stew dishes have one unique feature, that is, the local local chickens have three opportunities to come into contact with the cold mountain spring water in the mountains and forests: daily drinking, washing of transformed ingredients, and stewing. The chicken soup is delicious and sweet due to deep contact.

Stewed Chicken with Dried Bamboo Shoots

Stewed Chicken with Dried Bamboo Shoots is a famous dish in Meijiawu, Hangzhou. In addition to the main ingredients of free-range chicken and dried bamboo shoots from Tianmu Mountain, the water used by locals to make the soup is water from a spring in the village. It is said that the spring water reaches a depth of more than 100 meters underground and is a "spiritual spring" hidden deep underground.

Using local chickens, dried bamboo shoots from Tianmu Mountain, and two health-preserving ingredients, dried mushrooms and wolfberries, the stewed chicken tastes fresh and smooth. The dried bamboo shoots absorb the umami flavor of the chicken soup and relieve the chicken's taste. It's greasy and the soup is rich. It's perfect to have a bowl of chicken soup in winter.

Ingredients

Local chicken, dried bamboo shoots, dried shiitake mushrooms, and wolfberry.

Method

1. Wash the whole chicken with water.

2. Clean the dried bamboo shoots briefly and soak them in water for about 1 hour.

3. Put the cleaned whole chicken into a casserole, then add dried bamboo shoots, dried mushrooms and other ingredients. Pour in an appropriate amount of mountain spring water to cover the ingredients. Bring to a boil over high heat and put Add table salt.

4. Turn to low heat and simmer for about 2 hours. Pour out the simmered chicken soup and enjoy.

Jinyun Chicken Stew

Hidden in a valley surrounded by mountains, Yanxia Village in Jinyun, Zhejiang is a "wonderland" made entirely of stones. The local chickens here are raised free-range in Shigou alleys.

They usually eat small insects in the forest and drink spring water from mountain streams. Freedom is their credo. Of course, when they are free, they will also "gather in crowds to fight" and compete with each other in battles of wits and courage. They can be regarded as new-age chickens with the simultaneous development of moral, intellectual and physical development.

After 2 hours of simmering the native chicken, the aromas of all the ingredients are gathered together to create a pot of thick chicken soup. The chicken is crispy but not rotten, and the meat is so tender that it will "fall apart" when you touch it lightly with chopsticks. It is a meal that will make people drool just by smelling it.

Ingredients

Local chicken, ginger, green onion, wolfberry, salt.

Method

1. Wash the processed chicken with mountain spring water.

2. Cut the washed chicken into appropriate sizes and cut the ginger into large pieces for later use.

3. Stir-fry chicken and ginger cubes in a pot.

4. Stir-fry the chicken pieces for about 3 minutes, add an appropriate amount of salt, pour in enough mountain spring water to cover the chicken, and simmer for two hours.

5. After the chicken is put into the casserole, sprinkle in a little wolfberry and green onion.

6. Close the lid of the casserole, and the delicious local chicken pot is ready.

Cuttlefish Roast Chicken

Coming from Tianma Town, Quzhou, Zhejiang Province, it is a joint creation of local chicken and cuttlefish - Cuttlefish Roast Chicken.

Squid is delicious and nutritious. There are records of eating cuttlefish as far back as the Tang Dynasty, and it is a favorite delicacy of people. Chickens were domesticated by human ancestors more than 8,000 years ago and have become human beings' good partners.

A kind of seafood, a kind of poultry, I never thought that these two animals can actually collide with such wonderful sparks.

Ingredients

One native chicken, 250g of dried cuttlefish, light soy sauce, cooking wine, and salt.

Method

1. Remove the bones from the prepared dried cuttlefish, pinch one end to expose the cuttlefish bones, and then peel off the bones.

2. Soak the processed dried cuttlefish in hot water for 4 to 5 minutes.

3. Wash the native chicken and cut into pieces for later use.

4. The soaked dried cuttlefish needs to be cleaned. During the cleaning process, the eyes of the cuttlefish should be removed. After cleaning, the dried cuttlefish should be cut into strips of appropriate size for easy frying.

5. Heat the oil in a hot pan. When the oil temperature reaches 80% hot, you can put the cuttlefish into the pan and stir-fry.

6. After stir-frying the cuttlefish for 2 minutes, pour the chicken pieces into the pot and stir-fry together.

7. After the chicken changes color, add one spoonful of salt and five spoonfuls of cooking wine.

8. After stir-frying until the aroma comes out, add an appropriate amount of water to cover the chicken.

9. Pour into the casserole, turn down the heat, and simmer for two hours.

Black-bone chicken and braised snails

The hard-working She people in Ningguo, Anhui, are self-sufficient for most of their three meals a day. They raise black-bone chicken in the mountains and fish snails from the water. "Boiled snails with black-bone chicken" is a typical dish that they are self-sufficient and can eat from both mountains and rivers. It is also the most popular health-preserving specialty.

Braised snails with black-bone chicken is a local specialty and a must-eat for children who study or work outside. Black-bone chicken is a good product for replenishing deficiency and nourishing the body. It can nourish yin and nourish the kidneys. People call it "the treasure of a black heart".

The black-bone chicken braised with beer can soften the connective tissue, making the chicken tender and tasty. The snail meat is plump and delicate, and your lips and teeth will be filled with saliva. This taste is something you will never forget after eating it once. of.

Ingredients

Black-bone chicken, snails, green peppers, pork, garlic, beer.

Method

1. Chop the pork belly into minced meat, wash the processed black-bone chicken and chop it into pieces, slice the ginger, pepper, garlic and dried pepper and set aside.

2. Use a brush to clean the screws, cut off the tail of the screw with scissors (the second spiral section of the screw tail), blanch the screws in water for 2-3 minutes, take them out and set aside to cool.

3. Use a needle to pick out the screw meat, pinch off the head and tail, and set the shell and nut aside for later use; stuff the selected snail meat back into the shell, and then stuff it with minced meat. Cover the nut with your thumb and hold it down.

4. Heat the oil in the pan, pour in the black-bone chicken pieces, add the ginger slices and stir-fry for two minutes.

5. Pour in an appropriate amount of soy sauce, then add an appropriate amount of sugar and stir-fry for about a minute.

6. Sprinkle an appropriate amount of garlic, pour an appropriate amount of boiling water and bring to a rolling boil. Pour in the stuffed snails and gently stir them twice.

7. Simmer over low heat for two hours. Before going abroad, sprinkle an appropriate amount of green pepper and stir-fry for a few times, reduce the juice over high heat, and then shovel it into a small hot pot.

8. Add a can of beer and simmer over low heat for twenty minutes before serving.

Pineapple Sweet and Sour Pork

Southern my country has a sweeter taste, and Taizhou, Jiangsu is no exception. For example, the specialty delicacy made of chicken breast - Pineapple Sweet and Sour Pork.

This delicious dish is made with sweet and sour pineapple and chicken breast. As one of the most familiar Chinese dishes to Europeans and Americans, it is commonly found in Chinatown restaurants outside China.

Pineapple Sour Pork is simple to make and tastes sweet and sour. It is a very good appetizer, and the side dishes are colorful, making it a rare dish that is both delicious and delicious!

Ingredients

Chicken breast, pineapple, eggs, tomato sauce, starch, sugar, allspice powder, ginger powder, white wine.

Method

1. After washing the chicken breast, tear off the white fat layer on the corners.

2. Cut the chicken breast in the middle and cut it into dices about 1 cubic centimeter in size. Because chicken breasts are generally thicker, you need to cut them into thin slices before cutting them into cubes.

3. Add a spoonful of salt, a spoonful of ginger powder, a spoonful of five-spice powder, and a spoonful of white wine to the chicken breast, and stir evenly.

4. Peel the pineapple and cut it into thick slices of about 1cm.

5. Put the pineapple meat in a bowl, add a spoonful of salt, then pour in boiling water and soak for about 3 minutes.

6. Gently crack the egg shells, take out the egg whites and set aside. Two eggs are enough.

7. Add a spoonful of starch and egg white to the marinated chicken breast, and then stir evenly.

8. After the pot is heated, pour an appropriate amount of cooking oil to cover the bottom of the pot.

9. Fry the chicken piece by piece until golden brown on both sides, then remove from the pan and set aside.

10. When the oil temperature is 60% hot, put 3 spoons of sugar and 4 spoons of tomato paste into the pot.

11. After the sweet and sour juice is cooked, pour the pineapple meat into the pot and stir-fry for about 15 seconds.

12. Put the chicken breast into the pot and stir-fry for about 30 seconds.

Chicken, as a "treasure" innocently dedicated to all mankind, has no escape in China. Food can relieve dryness in spring, cool down in summer, nourish in autumn, and nourish in winter. A bowl of chicken soup is the greatest comfort to life.