Roasted chicken is a delicacy of Chongqing, to be precise, it is a "jianghu dish" in Bishan, Chongqing. The grandmother of the gourmet sitter is from Bishan, Chongqing, and she loves to eat roasted chicken, and even more so, she loves to make roasted chicken. Grandma told me that they locally called the rooster for the cock, roasted chicken is actually roasted rooster, it is said that when there is nothing to eat, Chongqing (Bishan) people like spicy, so the chicken and a lot of chili peppers and other spices together with the burn, called roasted chicken, and so "hand" a burn, burned out of the popularity of the roasted chicken to all parts of the world. This cuisine is suitable for people with heavy taste, because if not heavy salt and spicy, there is no such a flavor.

Chicken (rooster) 1 only (1.5 kg or so), green lettuce 1, taro (potato) 500 grams, mushrooms, mushrooms 100 grams each, 10 grams of fungus, Pixi County 150 grams of bean paste, 30 grams of edamame beans, 100 grams of canola oil, star anise, 3, green peppercorns, red pepper, red pepper each 10 grams of dry chili 30 grams of cilantro, five-spice powder, white wine, old chenggong vinegar, yellow wine Onion, ginger, garlic and sugar, each appropriate amount

1. Choose about 1.5 kilograms of rural countryside free-range live chicken male (rooster) a.

2. The chicken male slaughter processing, rinse clean, chop it into small pieces of small pieces.

3. Chopped chicken pieces blanched.

4. Shiitake mushrooms, mushrooms, fungus, taro (potatoes), green lettuce, etc., standby.

5. Pixian bean paste, tempeh and dried chili pepper chopped, scallions, ginger and garlic sliced, pepper first cleaned and soaked (fried material when the last to put, in case of bitter), standby.

6. Pan heat, pour canola oil to seven hot.

7. Add a variety of seasonings (except peppercorns) stir-fry on medium heat for about 3 minutes, then add peppercorns and stir-fry for 1 minute and add aged vinegar, white wine and yellow wine.

8. Add the blanched chicken pieces and stir fry, stir fry until the break of life out of the aroma, add water over the chicken pieces, add mushrooms, mushrooms and fungus, boil, medium heat for 20 minutes after pouring into the taro, and then cook for another 10 minutes into the green lettuce pieces, continue to cook for about 2 minutes, add salt and monosodium glutamate for seasoning, and finally start the pot, sprinkle parsley that is completed.