Jar Chicken is a famous Han snack in Tengchong, Yunnan. It originated in the late Ming Dynasty and flourished in the early Qing Dynasty. It is said to be related to the last emperor of the Ming Dynasty, Yongli Emperor. When entertaining guests at local people’s homes in Tengchong, such delicacies are indispensable! When the jar was unsealed, the aroma immediately overflowed. The chicken was placed on a large white plate. The chicken was golden and shiny, which made people appetizing at first sight. Taste it carefully, the skin is crispy, the meat is tender and the bones are crispy, the mouth is full of fragrance, and the aftertaste is endless. Jar Chicken is also braised with a secret recipe of traditional Chinese medicine, which can activate blood circulation and relax muscles, making it especially suitable for children and the elderly. The mellow aroma of Tengchong Jar Chicken is always unforgettable! If you are thousands of miles away and can't taste it right away, why not do it yourself to satisfy your appetite!

Ingredients:

1 light tender chicken (weighing about 2.5 kg), 100 grams of cooked cloud legs, 100 grams of fresh mushrooms, and 50 grams of scallops.

Seasoning: 900 grams of raw oil (actual consumption is about 70 grams), 150 grams of cooking wine, 20 grams of salt, 6 grams of MSG, 5 grams each of onion and ginger, 25 grams of soy sauce, and 25 grams of sugar.

Method:

(1) Remove the fluff from the fried chicken, chop off the claws and head, remove the bones, chop into large pieces (about 50 grams), and apply a little soy sauce , put it into a frying spoon with oil heated to 80% heat, fry until it gets brown, and then take it out.

(2) Cut the cloud legs into domino-sized pieces. For scallops, peel off the old meat and put it in a bowl. Add cooking wine, green onions, ginger and an appropriate amount of water. Steam until cooked. Remove the green onions and ginger and set aside.

(3) Use hot oil to sauté the onions and ginger until fragrant, add the chicken pieces and stir-fry evenly, add cooking wine, add salt, sugar, MSG, soy sauce and an appropriate amount of water, bring to a boil and cook the chicken. The cubes and soup are both placed in the jar.

(4) Then pile the cloud legs, scallops and mushrooms on the chicken pieces in three parts, cover with the lid, simmer over low heat for 50 to 60 minutes, remove and serve.