Dong 'an chicken is processed with rice vinegar, and its taste is typical sour and spicy. The chicken is tender and delicious, salty, fresh, sour, sweet and spicy, and all five flavors are blended naturally, which makes the dishes have a unique taste.
Dongan chicken
1. Prepare materials
2. Wash the hen and put it into the pot to get into the water.
3. Put it into the soup pot, add appropriate amount of water, onion and ginger and cook for about 8- 10 minutes until the chicken is eight-cooked.
4. Take out, cool and cut into pieces, cut green pepper into strips, cut dried red pepper and onion into sections, shred ginger and pat garlic into powder.
5. Heat oil in a wok, add pepper, onion, ginger and garlic, and stir-fry until fragrant.
6. Add the chicken and stir fry with a little cooking wine.
7. Add a little light soy sauce (optional), proper amount of vinegar and sugar and stir well (light soy sauce: vinegar: cooking wine: sugar = 1:2:2:2).
8. Pour in a bowl of chicken soup.
9. Simmer for about 2 minutes, then add some salt and chicken essence to taste.
10. Add green pepper and scallion, stir fry, thicken with water starch, and drizzle with sesame oil and Chili oil.
knack for cooking
A, it's best to choose fresh and tender hens for this dish, and the meat is smoother and tender (both broiler chickens and Sanhuang chickens in the supermarket can be used). Or use chicken legs. When cooking chicken legs, chopsticks can be inserted without blood, and then the bones are removed and the meat is shredded. The other methods are the same.
B, the time to cook the chicken should not be too long, just broken, otherwise the taste will not be tender.
C, thicken less and evenly, and hold the juice.
D, the chicken itself has been cut off, so you don't need to stir fry for too long, so as not to affect the fresh and tender taste.